Unlike the brown rice steamed cake I tried a couple of months ago that went straight into the bin, this brown rice cake turned out rather well. One friend described them as tasting just like those ‘piglet’ mooncakes made from the batter of baked mooncake skin (see recipe here). In fact the method of making mooncake skin is remarkably similar to this brown rice golden syrup slice, except that mooncake skins use normal plain wheat flour, not rice flour. Some mooncake batter recipes even use golden syrup too!
This recipe is taken from the ‘Friendly Foods’ cookbook so is great for those with food intolerances. It’s low in natural food chemicals (salicylates, amines & glutamates) and free from egg, dairy, gluten and soy.
oil, for greasing
495g (3 cups) rice flour [I used organic brown rice flour with wonderful results]
1 1/2 tsp bicarbonate of soda
1/2 cup golden syrup [reduced from 1 cup]
125ml (1/2 cup) oil
1/2 cup soft brown sugar [reduced from 1 1/2 cups]
185ml (3/4 cup) warm water
1) Sift flour and bicarbonate of soda into a bowl.
2) In a saucepan, combine golden syrup, oil and sugar. Stir over low heat until sugar dissolves, 3 to 4 mins. Allow to cool.
3) Add syrup and warm water to dry ingredients. Stir until combined and pour into greased and lined baking tin of 20 x 30cm dimensions.
4) Bake in preheated oven at 180℃ for 45 mins or until golden. Allow to cool in tin for 5 mins before turning onto a wire rack to cool completely.
Verdict: a new baking method for me, which I’d never tried before and the result was very satisfactory. The cake doesn’t rise much and is extremely crumbly. I wish I had put more effort into spreading the batter out in the pan evenly as I ended up with some parts thicker than others.
The main problem was that even with drastically reducing the amount of golden syrup & brown sugar, this was reeeeallly reeeeally sweet. I had to temper the sweetness by eating it with fresh thick cream (as shown in the photo) or cream cheese — both extremely delicious *yum* (^_^)! Can you imagine the original recipe also includes a sugar icing?!?
I stored the cake in the freezer and put them in snack bento in the morning, leaving them to defrost naturally over the course of a few hours. Determined to enjoy the yummy pairing with cream cheese, I put some into a bento condiments container, then put that into another box with a tiny bento ice pack. 8hrs later, the cream cheese had survived and I had a wonderful tea time snack (^_^).