The handmade sticky rice cakes are delicious individually, but using molds to mold into different shapes gives a different and cleaner feel. I used a rectangular cake pan with a mousse strip to make the top round, but I think I can change the shape. It looks delicious when you knead the glutinous rice flour with peach broth and add a large piece of meat. It seems that the rice cakes can be smooth and delicious if they are oiled and shaped well. I bought a commercially available castella and used it as a sheet, but using a sheet helps keep the shape well and provides a stable feel when cutting. Every time I cut a piece, a pretty peach appeared, so I was healed by the peach color when cut.
Mold size: 24cm x 6.5cm
3g lemon juice
260g peach boiled water
200g dry glutinous rice flour
50 g unsalted butter
150g cream cheese
Condensed milk 75g
90g fresh cream
Castella or Cake Plate
1. Peel the peaches, cut them along the core, and put them in the pot with the skins.
2. Put sugar and 350g water in a pot and boil over medium heat for about 5 minutes, then add lemon juice and cook for about 5 minutes on low heat. You need to add more lemon juice to make the pink color darker.
3. Remove the residue to separate, put in the refrigerator to cool, use a kitchen towel to remove the water.
4. Strain through a sieve to remove the peel, adjust the amount of water to 260g, add salt and mix well.
5. Add boiled peach juice to dry glutinous rice flour, mix well to avoid lumps, add a little color powder to create color.
6. Cover with cling film, make holes and heat in a 700w microwave for 2 minutes 30 seconds.
7. After mixing the dough with a spatula, close the lid and heat in the microwave for 2 minutes.
8. After mixing the dough and kneading it thoroughly, cover with cling film and let cool on a low setting.
9. Beat butter at room temperature, add cream cheese and condensed milk and beat, then add fresh cream and beat until creamy.
10. Apply vegetable oil to the bottom, take out the glutinous rice flour, knead well with your hands, sprinkle cornstarch on top.
11. Use a rolling pin to roll out the dough, cut it into large squares to fit the mold, and put it in the mold.
12. Squeeze the cream and add the peaches drained and covered with cream.
13. Cut the ready-made castella, cover it with glutinous rice flour, press the contact areas, and then cut it out.
14. After letting it harden in the freezer for about an hour, oil the knife and cut gently.