In this issue, I would like to share with you a traditional Hokkien dish – Pandan alkaline rice cake. It is said that this is the food offer that appears every Tomb Sweeping Festival or the anniversary of the death of ancestors. The cakes may look ordinary, but they are the simple delicacies of many older generations. Perhaps with the advancement of the times, the choice of tastes has also diversified, and alkaline rice cakes are sold less frequently.
Generally, the alkaline rice cake you buy are original flavor. If eaten without brown sugar syrup, this cake tastes like an alkaline water flavor. So, this time we will make some adjustments to the taste and use pandan leaves to enhance the color and taste. Since pandan juice is used to make pastries, using young leaves can avoid the bitter taste! Moreover, natural green pigments are safe to eat and pleasing to the eye.
Brown Sugar Syrup
I chose to use brown sugar as the dipping sauce for the alkaline rice cake. The brown sugar with coconut milk tastes more fragrant and delicious. If you like the taste of palm sugar, you can cook it in the same way. Syrup with coconut milk can be stored in the refrigerator for about 1 week. The premise is that the utensils used to scoop syrup must be clean, oil-free, and water-free every time!
As the name itself, this cake must be made with alkaline water, and there is no other substitute. Even if it is replaced, there is no point. Because, without alkaline water, there is no soul. The role of alkaline water is the key ingredient that makes this cake taste glutinous and chewy. Without the alkaline water, the chewy texture will be relatively reduced. After steaming, you must wait until it is completely cool before unmolding and cutting it into pieces, otherwise, the cake will be sticky and not smooth. If you like to eat it cold, you can refrigerate it for a few hours before taking it out of the mold and cutting it into pieces.
According to the older generation, there are various ways to eat Pandan alkaline rice cake, such as cutting it into pieces and frying it, and then using it to stir-fry bean sprouts, eggs, and leeks that taste like fried rice cakes. It can also be used to braise pork leg! Since I was a child, I have only eaten alkaline water cake dipped in brown sugar syrup. The taste and texture are very similar to alkaline rice dumplings. The sweetness of the brown sugar syrup and the softness of the cake make it taste delicious for tea time experience!
You might like our Pandan Malay Cake recipe.
Pandan Alkaline Rice Cake
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Alkaline Rice Cake
- 80 g Rice Flour
- 20 g Tapioca Flour
- 400 g Pandan Juice
- 1 tsp Alkaline Water
- 420 g Water
- 20 g Pandan Leaves
Brown Sugar Syrup
- 100 g Brown Sugar
- 100 g Thick Coconut Milk
- 50 g Water
- 1 Pandan Leaf
- 0.25 tsp Salt
- Cut the washed pandan leaves into small pieces and put them into a blender, add water and make juice.
- After filtering out the fiber from the pandan juice, add rice flour, tapioca flour, and alkaline water and stir evenly.
- Strain the pandan batter to make sure there are no lumps.
- Apply a layer of oil to the mold first.
- Cook the pandan batter over medium-low heat until it becomes a paste, stirring constantly to avoid burning.
- After cooking, pour the pandan batter into the glass mold.
- Place in steamer and steam over medium heat for 20 minutes.
- After steaming, take it out and let it cool.
- Prepare a small pot, add brown sugar, salt, water, and pandan leaves, and cook over low heat until the sugar melts, then turn off the heat add coconut milk, and stir evenly.
- After the cooled alkaline rice cake is removed from the mold and cut into pieces, it can be dipped in brown sugar syrup and enjoyed.
1. The alkaline rice cake can be stored in the refrigerator for about 3 days, while the brown sugar syrup can be stored for about 1 week. The premise is that the scooping utensil must be clean, oil-free, and water-free to avoid rancidity. It is recommended to enjoy it as soon as possible.
2. When boiling the syrup, add the coconut milk at the end to avoid boiling out the oil in the coconut milk over high heat, otherwise it will taste oily.