Having a sweet tooth but trying to stay healthy? We have the perfect recipe for you! Indulge yourself in the Ribena Sticky Rice Cake with Taro Tart shared by our home cook – Jordi Ong.
Traditional Chinese New Year Sticky Rice Cake uses a lot of white and brown sugar to make. So, instead of using sugar, whip out 100ml of Ribena Blackcurrant Sparkling as a replacement for sugar! Ribena is an excellent replacement of sugar for this dish, and it gives a slight fruity fragrant as well. Next, prepare 90g of sifted glutinous rice flour, bake 12 ready-made 2-inch tartlet shells, 200g of ready-made yam paste and lastly, a gold leaf as a garnish!
Did you know that eating rice cake during Chinese New Year is considered good luck and increases prosperity? Let’s start to prepare the Ribena glutinous rice mixture! In a mixing bowl, pour in Ribena blackcurrant sparkling and glutinous rice flour. Whisk till it is well incorporated into a smooth batter.
Next, assemble the tart by scooping 15g of yam paste into the center of the tartlet shell. Remember to bake the tartlet shell before assembling! Spread it out and flatten it tightly with a tea spoon and place them into the steamer
While heating up the steamer, wrap the lid with a towel as this will help to prevent the water from dripping to the tarts as it steams. Glutinous rice batter will expand as it steams, so be careful not to pour in too much! A good estimation would be to fill it up to ¾ full to prevent overflowing. Then, place the tarts onto the steamer to steam at high heat for 1 hour. Do keep an eye on the water level every 15 minutes and top up as required. Once it’s done, let it cool down before serving.
Looking to make your own yam paste instead of buying? We have a simple recipe for you! Here are some of the ingredients that you would need: cut 240g of yam into small pieces, 60g of white sugar, 2 tablespoon of vegetable water and 2 tablespoon of oil.
Steam the yam till it softens and use a fork to mash it till smooth. Next, heat up some oil and fry the yam in a frying pan for 30 seconds and add in the sugar and water until it’s fully incorporated. Set it aside to cool in a bowl. Wrap it in cling wrap and leave in room temperature till it’s ready to be used. And there you go! This is how you make your own yam paste.
Treat yourself to this sweet treat this Chinese New Year! This recipe is so simple that you can even get your kids to help. Hereby wishing everybody 年年高升 (niánnián gāoshēng – to wish people "advance toward higher positions and prosperity step by step.")
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
- 110 ml Ribena Blackcurrant Sparkling
- 90 g glutinous rice flour sifted
- 12 pieces ready-made tartlet shells 2-inch each, bake before assembling
- 200 g ready-made yam paste
- 1 piece gold leaf garnish
- 240 g yam cut into small pieces
- 60 g white sugar
- 2 tbsp vegetable water
- 2 tbsp oil
- In a mixing bowl, pour in Ribena blackcurrant sparkling and glutinous rice flour. Whisk till it’s well incorporated into smooth batter.
- Heat up the steamer. Wrap the lid with a towel. #Tips: This will prevent the water from dropping to the tart as it steams.
- Scoop 15g yam paste into the centre of the tartlet shell. Spread it out and flatten it tightly with a tea spoon.
- Pour in the glutinous rice batter till it’s ¾ filled. #Tips: The glutinous rice batter will expand as it steams. Hence, filling it to ¾ will prevent it from overflowing.
- Place in the tarts onto the steamer and steam at high heat for 1 hour. Do check the water level every 15 mins, top up as required.
- After steaming, let it cool down for at least 15 mins before serving.
- Steam yam for 20 mins or till it softens. Use a fork and mash till smooth.
- In a frying pan, heat up oil. Add in yam and fry for 30 sec. Add in sugar and water. Continue to fry till it’s fully incorporated.
- Transfer to a bowl and set aside to cool. Cling wrap and leave it in room temperature till it’s ready to be used.
Don’t forget to like and subscribe to Share Food Singapore!