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Carrot Rice Cake ay gawa sa carrot purée, rice flour, yeast at asukal na pinaalsa, saka pinasingaw hanggang malambot na may budbod na black sesame.
Ihanda ang 300g carrot purée, 220g rice flour, 3g yeast, 20g asukal at kaunting black sesame; ang cake na ito ay pinapasingaw.
Gather 300g carrot purée, 220g rice flour, 3g yeast, 20g sugar and a little black sesame; this cake is steamed.
Haluin ang asukal sa carrot purée, idagdag ang yeast at hayaan ng 3 minuto, saka ihalo ang rice flour.
Stir the sugar into the carrot purée, add the yeast and rest for 3 minutes, then mix in the rice flour.
Ang batter ay dapat medyo malapot at hindi madaling tumulo.
The batter should be fairly thick and not drip off easily.
Ibuhos sa hulmahan, mga pitong bahagi lang ang puno dahil tataas pa ito.
Pour into moulds, filling them about seven-tenths full as they will rise further.
Ipaalsa sa mainit na lugar ng 1 oras; sa taglamig, gumamit ng saradong lalagyan na may malaking mangkok ng mainit na tubig, palitan kapag lumamig.
Prove in a warm place for 1 hour; in winter, use a sealed container with a large bowl of warm water inside, replacing it once as it cools.
Kapag umalsa na, budburan ng black sesame, ilagay sa malamig na tubig at pasingawan ng 20 minuto mula nang kumulo.
Once proved, sprinkle black sesame on top, place over cold water and steam for 20 minutes after the water boils.
Luto na! Mukhang bahagyang basa ang ibabaw pagkatapos pasingawan, pero luto na ang loob; hayaang lumamig nang kaunti bago alisin sa hulmahan.
It's ready! The surface may look a little wet fresh from the steamer, but the inside is cooked through; let it cool slightly and unmould.
