Steamed Rice Cakes

1 1/2 cups rice flour (195g)
1/3 cup corn starch (43g)
4 cups water (960ml)

Combine rice flour, corn flour, and water in a medium non-stick saucepan over medium heat. Stir as it comes to a gentle boil. The mixture will begin to thicken to a paste like consistency. This will take about 5 minutes. Turn off stove.

Prepare a steamer. Transfer rice and corn flour paste to a greased bowl or tray. Place the bowl or tray in the steamer and allow it to steam for 1 hour. Top up water in steamer if necessary.8

Remove and allow rice cake to cool completely. Refrigerate overnight.

Cut rice cake into 3/4 inch cubes.

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