RECIPE OF CARROT KI KIA GU AKA CHINESE STEAMED GLUTINOUS CAKE ‎红萝卜喜板食谱

Ingredients:

150 gram of Plain Flour
100 gram of Glutinous Rice Flour
75 gram of Castor Sugar
1 teaspoon of Yeast
78 gram of Carrot Puree
110 gram of Water ( + 10 gram of water if is too dry)
15 gram of Oil

Yield 8 Ki Kia Gu

Method:

1. Place all the above ingredients into bread maker and select dough mode for 15 minutes.
2. Add oil after all the ingredients has fully incorporated.
3. Take out the dough (greased hand with oil) , straight away make ball shape and put the dough on a piece of banana leave.
4. Proof open cover for 45 minutes.  Or when you touch the dough, it has became springy, means it has done proofing.
5. Steamed for 12 minutes using cold water.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.