Chinese Lunar New Year is coming, so today I decided to make “Lin Go ” in Cantonese, “Tikoy” in Philippine. Both sound auspicious and means ‘ reaching higher ( better) every year.
Usually, we can enjoy this sticky rice cake after steamed we need to pan- fried with beaten egg.
This is a Chinese recipe though, I bet you will find the steps-kneading, resting, and sieving similar to those as we would do it for bread and cakes.
- 1200 grams sticky( glutinous) rice flour
- 160 grams rice flour
- 1120 grams bar sugar
- 800 ml water
- 920 ml pure coconut milk
- 50 grams red dates
- egg beaten for pan-fry
- Pumpkin seeds (optional)
Melting the sugar;
Put the sugar in a heat-proof bowl with 800 ml water, sit it over a pot of simmering water and heat until sugar is dissolved, stirring to speed it up( I suggest using indirect heating method because liquids don’t evaporate as much in directly boiling. Let the mixture cool to about 35-40 degrees C.
Kneading and resting the dough
Stretch and massage the dough in the liquid with the wooden spoon, until it starts to melt. Then add the coconut milk, stir and mix them to form a thin and smooth batter. Or you can used the stand mixer, knead on low speed until the dough and liquid are well combined, again forming a smooth batter
Most of the bar sugar made from sugarcane, produced the traditional way contain impurities. So need to strain so they don’t sink to the bottom when adding it into the dough.
Bring water in a steamer to a boil. To make a smooth cake , pour the batter through a fine sieve into greased cake mold sit in a steamer ( I used the aluminium mold make it easier to remove the cake).In this recipe I make 4 yields of 4×8 inches ,2 inch thick cake. Garnish the red dates on top of the cake. Cover the batter with aluminium foil to avoid dripping of water into the batter. Steam for about 45 minutes.
Hope you give a try for my recipe…Enjoy 😊🙏.