So happy when I open my wok! Should have stick to the 12 hour fermentation. But impatience me, I steam it at the 11th hour. But看起来挺不错！
My first 发糕 using an old fashion/traditional method - making starter dough from scratch instead of using baking powder.
Basically one need to some cold white rice + wine yeast + some sugar; mixed them in a container; cover and let it ferment for 3 days.(You need patience...)
As I used some leftover rice which had been in the fridge for a few days (which was drier),my starter took a longer time to ferment. (though I could smell the distinctive 酒味). Therefore, I sprayed some water over the rice starter, gave it a quick stir and let it continued to ferment.
This was how the starter looked like:
You need patience again!
Once the starter is ready, mix it with rice flour + sugar syrup; strain and cover. Let it ferment for 12 hour.
The end result:
Half smiling half refuse to smile... Think should have steam all at once...
My first time also to use "Eno fruit salt" in this recipe. My the other half comments: Not bad! :)
Next round should use the correct paper cups and use the right mould...Then may be it would bloom much prettier.