下午好，不客气 ，谢谢你的回馈。🙏❤

早上好. 感谢你来到我的频道

you are welcome

谢谢你喜欢

@@zhenkitchen most welcome

you're welcome

Thank you, I will

The ok

thank you

you're welcome

Good evening to you. Thank s for visiting my channel

Thank you

Hope you enjoy

To steam it water must be boiling, the temperature of boiling water is always 100C/212F. The slow, medium or high heat just refer to the speed of the fire to boil the water which directly affected the steaming gas' speed flowing inside the steamer. Different brand multicookers have different features. Some multicookers have functions of low, medium & high or in the level of 0 to 10. Thank you.

Thanks for your feedback. Happy CNY❤🙏

这食谱是适合蒸的, 如果您想用焗烤我建议你以140-150℃度, 时间50-60分钟. 谢谢

@@zhenkitchen 謝謝，下次試試👌🏻

你好, 消泡可能是一个原因，但是蛋黄糊的稠度很重要，由于不同的粘米粉吸水量会有所不同，稠度需要像视频中的那样,特别在我提起打蛋器示范那一刹那。如果是太稠或是太稀，可以在这阶段做补救, 加入小量的粘米粉如果太稀反之亦然。在蒸蛋糕时，我们需要的是蒸汽产生的热量来蒸熟蛋糕，而不是渗透到蛋糕中的蒸汽，因为它会弄塌升起的蛋糕, 所以要盖好蒸盘. 蒸这类型的蛋糕作法我还有以下一個视频可供参考, 掌握它，可以帮你蒸出蓬松又好吃的蛋糕. 谢谢 kzfaq.info/get/bejne/hL6cqsiDt5eVkWw.html

谢谢老师的回复，我会在下一次做的时候更加注意蛋糊的稠度 😊

yes you can use cake flour to replace the rice flour, since cake flour is not gluten free over mixing the batter will cause the formation of gluten which directly will affect the cake rises firmly.

my pandan leaves juice extract is an overnight sediment . you can use instant blended pandan leaves extract without overnight sediment, but the color look lackluster. thanks

可以的, 最好用回同样的份量.谢谢

早上好，不建议把粘米粉换成低筋面粉，因为兩者的吸水量不同会影响其他的液体份量的使用。谢谢

Good Morning, it's Erawan Brand. Thank you❤️🙏🏾

@@zhenkitchen thank you so much

Thank you❤️🙏🏾

可以的

Sure you can

Good Afternoon Jen, thank you for visiting my channel. the coconut oil or any cooking oil can be used as replacement instead, it won't affect the risen or fluffiness of this cake, to successfully steaming this cake, steps need to follow; the thickness or consistency of the batter is very important, due to the water absorption of the rice flour is vary from one brand to another, please follow exactly the flowing of the batter, the moment when i lifting up the spatula. If it's too thick meaning the flowing is too slow, then you can scoop in additional teaspoons of milk at this stage as a remedy, on the contrary, you can add in rice flour if it's too thin. until you achieve at the correct batter consistency. Mixing the rice batter and meringue is important too, don't over-mix otherwise it will de-foam. Finally, the steaming method, you need to cover baking pan with aluminum foil or vented glass lid, as you know what we want in steaming cake, is the heat that generated from the steam to cook it ,not the steam that penetrate into the cake to ruin it to rise nicely. You can refer to my the other video of Steamed Pumpkin Rice Cake to get some ideas of steaming. Have a nice day. Thank you kzfaq.info/get/bejne/hL6cqsiDt5eVkWw.html

@@zhenkitchen Thank you for your prompt reply. Will try again.

too much rice powder

@@samanthamak5194 I followed the recipe 100g rice flour, how much flour to use? Thanks

50g is enough, soft and moisture, yummy

Thank you

@@zhenkitchen welcome

早上好. 是的，你可以用其他食用油代替玉米油，但不鼓励用橄榄油代替，因为浓郁的橄榄味道会盖过班兰的香味,导致这道食谱的主题给弄砸了.如果您坚持要使用,可以挑选一些耐高温的“淡味橄榄油”。谢谢❤

Good question. The success in steaming of this rice cake are judged by beautiful looking of inner texture and outer appearance particularly top surface. The former is the method to prepare the batter correctly and the later is determined by the way of steaming. During steaming, steam will release from the batter, if you poke holes on aluminium foil it will flow out automatically without forming any steam water which eventually will drop back to the surface of the cake & wet it . Hence, the benefit of cover with aluminium foil poke with holes not only to prevent the steam water from dripping onto the cake's surface ,it also helping the batter's steam to flow out. If you don't want to cover it with aluminium foil i would suggest you use lid with hole instead. Thank you

@@zhenkitchen can I cover the towel instead of aluminum foil. As long as the water not dripping down will be ok right? That’s looks simple, will try one day. Thanks

@@maivu3678 aluminum foil's function is not only to prevent steaming water from dripping back into the pan, it also to avoid too much steam to go inside the pan. you can replace the aluminum foil with cling wrap or pot's lid with hole. thank you

it's rice based chiffon method

Thank you

yes you can

direct replacement of rice flour and cake flour in any cake recipe is not suitable, due to both flours batter consistency are different. please refer to my the other cake flour recipe of this type of steamed cake. kzfaq.info/get/bejne/Zpends6As9ide5c.html

可以。 但是浓椰奶的浓稠度和香兰汁会有相差所以50ml的香兰汁不会相同於浓椰奶加香兰汁的合共的液体. 面糊的浓稠度要拿捏的准确才是这個米糕的成功的关键因素它的浓稠度可以參考我的视频.谢谢

@@zhenkitchen 谢谢你的回复👍🙏

可以，但不鼓励因为班兰和椰奶是绝配。盒装椰奶容易买到。谢谢

Morning Sally, there are many reasons your steamed cake can't rise high enough. I suppose you're using the same diameter baking pan as mine- which is 6 (H) x 4(W) inches. May i know what its surface looks like? convex, concave or flat? Thank you

Good Morning, sorry for my late reply to your questions because i need time to get the pandan juice extract sediment which need to wait for 48 hours. The conversion of gram (g) to volume (ml) of the liquid ingredients: corn oil 20g (25ml) , thick coconut milk 20g (25ml) & pandan juice extract sediment 30g (30ml). Yes you can replace the same volume of thick coconut milk with milk powder dissolved in water. thank you

@@zhenkitchen Thanks a lot. It is a great help to me.

you can reduce sugar if you can whip out nice meringue with your anticipated sugar reduction, but sugar plays an important role in this recipe to help egg white to form meringue, which is the main support for the rise of this rice cake with beautiful texture. Thanks

晚上好，可以的

Thank you

晚上好，很抱歉我回复晚了，最近很忙让您久等了。你可以用水和牛奶代替椰浆的，但面糊的浓稠度需要拿捏的如视频里所呈献的。谢谢🙏

滾水上鍋蒸

@@zhenkitchen ，謝謝！一定要试做

我住香港，家露台种了2棵很茂盛的班蘭叶，正适用！

可以

@@zhenkitchen 多谢

请放心，此配方的班兰汁的分量做出来的蛋糕不会有苦味。谢谢

@@zhenkitchen 谢谢你，听你这样说我就要试试做看咯😉

Must use eggs in this recipe. The meringue which derived from the egg whites are the support pillar to the rises of the cake. Thank you

它的口感比面粉更加松软细腻, 还带着一股淡淡的大米清香的味道, 不含麸质对面粉麸质有敏感的人增加另外吃蛋糕的选择. 谢谢

Thanks

absolutely no yeast or baking powder

I used fresh thick (degree of thickness or water contain is vary among the sellers) coconut milk, you can use box packed coconut milk either, but not coconut cream. Thanks

Tq~

45-50 mins (medium heat)

@@zhenkitchen Thank you ☺️

早上好,可以的.谢谢🙏

@@zhenkitchen 谢谢老师，我已做成功了……

如果你要增加香味而加入班兰精油也可以因为它不会加太多液体,用量因人而异无标准。

@@zhenkitchen 我以為可以取代班兰汁？只用椰奶和班兰油可以吗，份量多少？

@@dorislau4802 如果你是用斑蘭的色素那么色素和水的混合体要和我的配方的班蘭汁的分量一样。用斑蘭的色素分量还是因人而异。

@@zhenkitchen 謝謝，我試做一下

about 11 leaves, but it's an overnight sediment of pandan leaf, if your pandan leaf can gather more sediment, please remember only use 30ml. Thanks

香兰叶又称为班兰叶英文名是Pandan leaf

it can be baked at temperature of 140-150°C for 50-60 mins

晚上好，你可以用无脱底烤盘的，但是底部要放一张烘焙纸以防粘底。谢谢

@@zhenkitchen 谢谢🙏烤盘需要涂一层油吗？

@@xinyen2613 蒸盘边不需要涂油它会影响蛋糕往上升高，也不要放烘焙紙在蒸盘边,这是粘米粉蛋糕不易黏蒸盘边的。你可以参考我另外视频脱模的情况～蒸金瓜米蛋糕～谢谢 kzfaq.info/get/bejne/hL6cqsiDt5eVkWw.html

@@zhenkitchen 谢谢你 你的意思底盘涂油放一张圆烘焙纸就好 是这样吗？

@@xinyen2613 是的

这是香兰叶又称为班兰叶， 在菜市场可以买到

早上好, 您可以使用相同份量的牛奶或水来代替的.谢谢