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- PREPARATION: Soak rice in water (have sufficient water to cover 1 inch above level of rice) for 2 days. Drain well. Mix compressed yeast with 1/2 c. lukewarm water. Add in 1/4 c. sugar. Cover and set in hot place while you do the next step. Put 1/2 of the soaked rice and 1/2 c. water into blender and blend at high speed till rice is liquified and mix is smooth (about 3 to 4 min). Set aside in mixing bowl.
- Blend remaining rice and water by 1/2 c. quantities, setting aside each portion into the same mixing bowl. Now pour the entire mix back into blender and add in 1 1/4 c. sugar. Blend at high speed for 2 more min. Add in yeast mix and blend at low speed for 30 seconds. Pour into mixing bowl, cover and leave in a hot place till mix is bubbly and almost double in bulk (about 1 1/2 to 2 hrs).
- STEAMING: Start water in steamer boiling. Lightly stir batter again to mix proportionately. Pour batt er into round or possibly square cake pan to about 1/2 inch high. Steam for 12-15 min. Cold completely. Lightly rub a little oil on top to give it a glossy appearance. Cut into diamond shapes.
- Pudding is eaten when it is at room temperature. DO-AHEAD NOTES: Bok Tong Go is a perfect dessert recipe, since it must cold 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 liquefied. The fermenting process is extremely important, so do not hurry it. The textural appearance in the cross section of the Pudding, 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 odor. The recipe itself appears deceptively simple. The secret is in the proper proportion of ingredients and technique in combining the m.
