Written by: Miho
Ingredients:
- 200 g Glutinous Rice Flour (糯米粉)
- 100 g Wheat Flour (澄麵粉)
- 200 g Sugar
- 1 Cup Hot Water
- 100 ml Coconut cream
- 1 Tbsp Oil
- Brush
- Food Color
- Fish Molds
Directions:
- Mix hot water and sugar, stir until sugar completely dissolved. Stir in coconut cream and oil. Let cool.
- Place the glutinous rice flour and wheat flour in a bowl, add the coconut cream mixture and combine well.
- Pour 1/2 cup mixture into a small cup, add food color and combine well.
- Brush oil to the fish molds, pour 1 tbsp spoon colored mixture into the molds, steam for 2-3 minutes
- Add the coconut mixture into the molds 90% full, steam 20-25 mintues (depends on the size of the cake), use a wood stick or chopstick to test it, if no raw flour come out, it's done.
- After cool, refrigerate for 2-3 hours. Cut the fish into think pieces, steam until soft or pan fry until little brown. Serve hot.
