**** NO E *****
-Karen Adler FNGP13B.
-Issue: 2 8-inch
-round pudding cakes
1 c Long grain rice
1 1/2 c Sugar
1 1/2 c Water
1 Cake compressed yeast

TRAINING: Soak rice in weewee (have sufficient h2o to screening 1 inch
above level of rice) for 2 years. Drainage wellspring. Mix compressed yeast with
1/2 cup lukewarm h2o. Aggregate 1/4 cup boodle. Cover and set in warm place
while you do the next tone. Put 1/2 of the soaked rice and 1/2 cup
water into blender and blend at high velocity until rice is liquified and
mixture is tranquil (around 3 to 4 proceedings). Set aside in mixing stadium.
Blending remaining rice and water by 1/2 cup quantities, setting
aside each portion into the same mixing roll. Now pour the entire
mixture back into blender and append 1 1/4 cups bread. Blend at high
speed for 2 more proceedings. Add yeast mixture and blend at low speed for 30
seconds. Pour into mixing roll, cover and leave in a warm place until
mixture is bubbly and almost doubling in majority (roughly 1 1/2 to 2 hours).
STEAMY: First water in steamer simmering. Lightly stir batter
again to mix evenly. Pour batt er into round or square cake pan to about
1/2 inch high-pitched. Steam for 12-15 transactions. Cool whole. Lightly rub a
little oil on top to give it a glossy show. Cut into diamond shapes.
Pud is eaten when it is at room temperature. DO-AHEAD NOTES: Bok
Tong Go is a perfect dessert recipe, since it must cool completely before
serving. The pudding cake will keep for 2-3 days at room temperature.
COMMENTS: The rice needs to be soaked for 2 days so it will be easily
molten. The zymolysis process is extremely significant, so don't
hurry it. The textural appearance in the cross section of the Pud, cake
should be one full of holes (air pockets) throughout. Ms. Yee
has tried using rice flour, but it has a much coarser texture and
a most unpleasant smell. The recipe itself appears deceptively simple. The
secret is in the proper proportion of ingredients and technique in
compounding the m.
Yields
1 Servings