Chinese New Year Rice Cake
Chinese New Year is around the corner and since the Chinese New Year spirit seems to be lacking here in London, I decided to make a traditional Rice Cake. I found some at the Asian Market today, but they looked very sad and depressing in their plastic containers.
I just made some yogurt soju at home, the alcohol is kicking in, so if you noticed I’m not writing as much in this post, it might actually be a good thing.
Start off with some Rice Flour
Melting the brown sugar. It’s not the same as the brown sugar we use for baking cookies; it smells more like burnt sugar, but I use it in Chinese chicken and pork dishes all the time. A pantry must-have for me.
I have a lot of pantry must-haves and I always buy emergency food. I tried to implement an emergency food system at work and have everyone chip in some money for it, but that didn’t work out too well. I think people thought it was a scam, but the truth is, pantry stuffing is something that I learned from mom. I guess the rule of thumb for our family is that we must have enough food to feed our family and close friends for 30 days during a hypothetical zombie apocalypse.
Mixing the coconut cream and the dry ingredients together.
Steam it for about an hour.
I’m leaving it in the fridge for 3 hours before I cut into it. Traditionally it would be cut into slices, dipped in raw egg and pan – fried.
Wishing my family and friends good health and success! Happy Chinese New Year!