Ribena Sticky Rice Cake with Taro Tart
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.
  • 110ml Ribena Blackcurrant Sparkling
  • 90g glutinous rice floursifted
  • 12pieces ready-made tartlet shells2-inch each, bake before assembling
  • 200g ready-made yam paste
  • 1piece gold leafgarnish
Simple Homemade Yam Paste recipe to substitute ready-made yam paste
  • 240g yamcut into small pieces
  • 60g white sugar
  • 2tbsp vegetable water
  • 2tbsp oil
Prepare the Ribena glutinous rice mixture
  1. In a mixing bowl, pour in Ribena blackcurrant sparkling and glutinous rice flour. Whisk till it’s well incorporated into smooth batter.
Assemble the tart and steam
  1. Heat up the steamer. Wrap the lid with a towel. #Tips: This will prevent the water from dropping to the tart as it steams.
  2. Scoop 15g yam paste into the centre of the tartlet shell. Spread it out and flatten it tightly with a tea spoon.
  3. 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.
  4. 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.
  5. After steaming, let it cool down for at least 15 mins before serving.
Simple Homemade Yam Paste recipe to substitute ready-made yam paste
  1. Steam yam for 20 mins or till it softens. Use a fork and mash till smooth.
  2. 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.
  3. Transfer to a bowl and set aside to cool. Cling wrap and leave it in room temperature till it’s ready to be used.