Chinese Rice Cake

1 C Long grain rice

1 ½ C Sugar

1 ½ C Water

1 Cake compressed yeast **

note: 1 Cake of compressed yeast is just short of 1 ounce or 26 grams - Substitute with just short of ½ ounce of dry active yeast or 11 to 12 grams.

* Compressed yeast is essentially cream yeast with most of the liquid removed. It is a soft solid, beige in color, and arguably best known in the consumer form as small, foil-wrapped cubes of cake yeast. It is also available in larger-block form for bulk usage. It is highly perishable; though formerly widely available for the consumer market, it has become less common in supermarkets in some countries due to its poor keeping properties, having been superseded in some such markets by active dry and instant yeast. It is still widely available for commercial use, and is somewhat more tolerant of low temperatures than other forms of commercial yeast; however, even there, instant yeast has made significant market inroads. note: Compressed yeast is essentially cream yeast with most of the liquid removed. It is a soft solid, beige in color, and arguably best known in the consumer form as small, foil-wrapped cubes of cake yeast. It is also available in larger-block form for bulk usage. It is highly perishable; though formerly widely available for the consumer market, it has become less common in supermarkets in some countries due to its poor keeping properties, having been superseded in some such markets by active dry and instant yeast. It is still widely available for commercial use, and is somewhat more tolerant of low temperatures than other forms of commercial yeast; however, even there, instant yeast has made significant market inroads.

Directions at cookinghawaiianstyle.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer