Jui Guay (Chinese Steamed Rice Cakes) Recipe by P'พล ราร่าเสียนิ้
Jui Guay (Chinese Steamed Rice Cakes) Cooking Instructions 1 1/2 hours 1 Prepare the batter: In a bowl, dissolve the rice flour with water, pandan leaf water, lye water, and clear limewater. Mix well, then strain the batter. Let the batter rest for 40 minutes. 2 Fill a steamer with water up to 3/4 full and bring to a boil. Steam small ceramic cups until hot. Pour the batter into the cups and steam for 10-15 minutes. Remove from heat and let the cakes cool. Use a spoon to gently remove the cakes from the cups, then sprinkle with toasted sesame seeds. 3 To make the syrup: Combine both types of sugar and water in a saucepan. Simmer until thickened, then add the toasted sesame seeds. Serve the rice cakes with the syrup. Enjoy warm, or let them cool so the syrup sets. 1 Prepare the batter: In a bowl, dissolve the rice flour with water, pandan leaf water, lye water, and clear limewater. Mix well, then strain the batter. Let the batter rest for 40 minutes. 1 Prepare the batter: In a bowl, dissolve the rice flour with water, pandan leaf water, lye water, and clear limewater. Mix well, then strain the batter. Let the batter rest for 40 minutes. 2 Fill a steamer with water up to 3/4 full and bring to a boil. Steam small ceramic cups until hot. Pour the batter into the cups and steam for 10-15 minutes. Remove from heat and let the cakes cool. Use a spoon to gently remove the cakes from the cups, then sprinkle with toasted sesame seeds. 2 Fill a steamer with water up to 3/4 full and bring to a boil. Steam small ceramic cups until hot. Pour the batter into the cups and steam for 10-15 minutes. Remove from heat and let the cakes cool. Use a spoon to gently remove the cakes from the cups, then sprinkle with toasted sesame seeds. 3 To make the syrup: Combine both types of sugar and water in a saucepan. Simmer until thickened, then add the toasted sesame seeds. Serve the rice cakes with the syrup. Enjoy warm, or let them cool so the syrup sets. 3 To make the syrup: Combine both types of sugar and water in a saucepan. Simmer until thickened, then add the toasted sesame seeds. Serve the rice cakes with the syrup. Enjoy warm, or let them cool so the syrup sets. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Spaghetti Bolognese German Chocolate Cake Lemon Pound Cake with a Simple Lemon Glaze Roasted Chicken With Vegetables Easy Hash Browns Recipe Easy Spaghetti Bolognese German Chocolate Cake Lemon Pound Cake with a Simple Lemon Glaze Roasted Chicken With Vegetables Easy Hash Browns Recipe Beef Tarragon Steak with Mayo Dip Sauce Handvo Date Puffed Rice Balls Murukku Kesar peda Coconut Macroons ★Mix Beans Japanese Dry Curry Rice★ Rice with dill and broad beans called in Arabic (تمن باقلاء) Tres leche (Milk cake) Coconut chutney Beef Tarragon Steak with Mayo Dip Sauce Handvo Date Puffed Rice Balls Murukku Kesar peda Coconut Macroons ★Mix Beans Japanese Dry Curry Rice★ Rice with dill and broad beans called in Arabic (تمن باقلاء) Tres leche (Milk cake) Coconut chutney