Hakka Fluffy Rice Cupcake (发粄)
Faban! These fluffy, chewy rice cupcakes can be found throughout southern China, and today we wanted to show you a Hakka version of the dish.
0:00 - Hakka's Culture of "Ban"
1:45 - Prepping the Rice
3:05 - Blending the Batter & Fermenting
4:55 - Molds and Steaming Set-up
6:01 - Steaming
6:53 - Remove, cool down, devour
7:10 - How best to enjoy?
INGREDIENTS
* Jasmine rice (粘米/泰国香米), 300g, to be soaked.
* Jasmine rice (粘米/泰国香米), 100g, to be cooked.
* Ice water, 160g
* Dark brown sugar, 140g - note that we used pounded jaggery (i.e. slab sugar, 红糖) in the video, powdered would work just as well
* Optional: red yeast rice (红曲), 2 tbsp
* Osmotolerant yeast (高塘酵母), 2g
Note that you can cut out the red yeast rice, the faban will simply be brown instead of red. If using red velvet coloring, try starting with 1/2 tbsp; super red, 1/2 tsp - adjust until you reach the desired pink color.
PROCESS
The day before, rinse your rice. Soak 300g worth in the fridge, and cook the remaining 100g. You can cook the 100g of rice however you like, but what Steph did in the video (because the quantity was too small for the rice cooker), was boil in in three cups of water, uncovered, for eight minutes... then strain, return to the pot, and cover to steam until it returns to room temp. Toss the cooked rice in the fridge to dry overnight.
(Note that you can just also just use leftover rice for the cooked rice, obviously. If going that route, measure out 165g of leftover rice)
Following day, strain your soaked rice, and blend everything up. Note that you *will* likely need to work in batches here unless you own a particularly heavy duty blender. We would suggest mixing everything together, then blending it in three separate batches, and recombining.
Mix in the yeast. Let it sit until it doubles in size, ~3 hours.
After that time, bring your steamer to a boil and oil your cups/ramekins. Place your cups/ramekins in the steamer for ~2 minutes to heat up, to about 80C. As you're heating those up, stir the batter to break up the air bubbles, or until it's roughly the same original volume.
Pour the batter into your cups/ramekins. Steam for 40 minutes, though note that if your cups are smaller than ours (120mL), it might not need the full 40.
Remove from the steamer. Once they're cool to the touch, wiggle them out of the cups - you might need a paring knife to finish the job, as they *will* stick a bit. After removing, let them cool down for at *least* three hours, or ideally overnight.
______________
Footage of the Roujiamo making in Xi'an is courtesy of Food Ranger. You can check out the full video in Xi'an here:
https://youtu.be/cqBaGnpcH20
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 - Hakka's Culture of "Ban"
1:45 - Prepping the Rice
3:05 - Blending the Batter & Fermenting
4:55 - Molds and Steaming Set-up
6:01 - Steaming
6:53 - Remove, cool down, devour
7:10 - How best to enjoy?
INGREDIENTS
* Jasmine rice (粘米/泰国香米), 300g, to be soaked.
* Jasmine rice (粘米/泰国香米), 100g, to be cooked.
* Ice water, 160g
* Dark brown sugar, 140g - note that we used pounded jaggery (i.e. slab sugar, 红糖) in the video, powdered would work just as well
* Optional: red yeast rice (红曲), 2 tbsp
* Osmotolerant yeast (高塘酵母), 2g
Note that you can cut out the red yeast rice, the faban will simply be brown instead of red. If using red velvet coloring, try starting with 1/2 tbsp; super red, 1/2 tsp - adjust until you reach the desired pink color.
PROCESS
The day before, rinse your rice. Soak 300g worth in the fridge, and cook the remaining 100g. You can cook the 100g of rice however you like, but what Steph did in the video (because the quantity was too small for the rice cooker), was boil in in three cups of water, uncovered, for eight minutes... then strain, return to the pot, and cover to steam until it returns to room temp. Toss the cooked rice in the fridge to dry overnight.
(Note that you can just also just use leftover rice for the cooked rice, obviously. If going that route, measure out 165g of leftover rice)
Following day, strain your soaked rice, and blend everything up. Note that you *will* likely need to work in batches here unless you own a particularly heavy duty blender. We would suggest mixing everything together, then blending it in three separate batches, and recombining.
Mix in the yeast. Let it sit until it doubles in size, ~3 hours.
After that time, bring your steamer to a boil and oil your cups/ramekins. Place your cups/ramekins in the steamer for ~2 minutes to heat up, to about 80C. As you're heating those up, stir the batter to break up the air bubbles, or until it's roughly the same original volume.
Pour the batter into your cups/ramekins. Steam for 40 minutes, though note that if your cups are smaller than ours (120mL), it might not need the full 40.
Remove from the steamer. Once they're cool to the touch, wiggle them out of the cups - you might need a paring knife to finish the job, as they *will* stick a bit. After removing, let them cool down for at *least* three hours, or ideally overnight.
______________
Footage of the Roujiamo making in Xi'an is courtesy of Food Ranger. You can check out the full video in Xi'an here:
https://youtu.be/cqBaGnpcH20
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
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