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I FINALLY found a recipe for Bok Tong Go, Chinese Rice cake. My dad and I used to drift around China town eating these when I was a kid. You can't buy them in Texas. At least no where that I've found...
sadly, I have to find sodium bicarbonate before I can make them...and it takes four days...
here's the recipe if you're interested:
Bok Tong Go
>> Step 1:
1/2 pound rice flour
1 cup water
Combine flour and water; cover with plastic wrap. Set aside at room temperature 3 days, until it smells slightly sour.
>> Step 2:
1 pound rice flour
1 cup cold water
1 cup sugar
2 cups hot water
Combine flour and cold water to form a claylike paste.
Dissolve sugar in hot water. Add paste to sugar water.
Stir fermented flour/water mixture from Step 1; add to Step 2 mixture. Mix well.
Remove 1/2 cup of this mixture and refrigerate (this becomes the starter for your next batch). Cover remaining mixture and set aside at room temperature 12 hours.
>> Step 3:
Vegetable oil to grease pan
1/2 teaspoon potassium carbonate and sodium bicarbonate solution
Prepare steamer: Bring water to a boil in a wok or large skillet. Place 12-inch steamer basket over wok. Grease 2 9-inch round cake pans (pie pans may be used, but this will give your rice cake a sloped side).
Add sodium bicarbonate to the fermented mixture. Pour mixture into pans. Place 1 pan into steamer for 30 minutes, then remove and steam second pan. Cool, remove from pans and slice.
sadly, I have to find sodium bicarbonate before I can make them...and it takes four days...
here's the recipe if you're interested:
Bok Tong Go
>> Step 1:
1/2 pound rice flour
1 cup water
Combine flour and water; cover with plastic wrap. Set aside at room temperature 3 days, until it smells slightly sour.
>> Step 2:
1 pound rice flour
1 cup cold water
1 cup sugar
2 cups hot water
Combine flour and cold water to form a claylike paste.
Dissolve sugar in hot water. Add paste to sugar water.
Stir fermented flour/water mixture from Step 1; add to Step 2 mixture. Mix well.
Remove 1/2 cup of this mixture and refrigerate (this becomes the starter for your next batch). Cover remaining mixture and set aside at room temperature 12 hours.
>> Step 3:
Vegetable oil to grease pan
1/2 teaspoon potassium carbonate and sodium bicarbonate solution
Prepare steamer: Bring water to a boil in a wok or large skillet. Place 12-inch steamer basket over wok. Grease 2 9-inch round cake pans (pie pans may be used, but this will give your rice cake a sloped side).
Add sodium bicarbonate to the fermented mixture. Pour mixture into pans. Place 1 pan into steamer for 30 minutes, then remove and steam second pan. Cool, remove from pans and slice.