Chinese rice cake 白糖糕

ingredients:
- 100g rice flour

- 25g tapioca flour

- 125ml water

- 1/8 tsp salt
- 125g sugar
- 150ml water (take away 2 tsp for dry yeast)
- 1/2 tsp instant dry yeast (1/2 tsp)
- 2 tsp warm water (from 150 ml water)
- 1 tsp sugar

- 1 tsp (2.5g) baking powder (optional)
- 1/2 tsp vegetable oil

**** The ingredients will be listed again @ below ****

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- 100g rice flour

- 25g tapioca flour

- 125ml water

1. Mix rice flour and water together.

- 1/8 tsp salt
- 125g sugar
- 150ml water (take away 2 tsp for dry yeast)

2. Heat up the water and sugar until boil.

3. Add the hot water to rice flour mix immediately.  Mix until no lumps.  Temperature should be around 55 - 60C degree.

- 1/2 tsp instant dry yeast
- 2 tsp warm water (from 150 ml water)
- 1 tsp sugar

4. Combine yeast, warm water and sugar.  Wait until it has a foam on the top.

5. Wait until the rice flour mixer drop around 30C to 40C.  Stir in the yeast liquid.

6. Wait until it start to smell like alcohol, full of bubbles foam on the top, about 90 - 120 mins. or longer.  Stir it.

- 1 tsp (2.5g) baking powder

- 1/2 tsp vegetable oil

7. Use some rice flour mixture  to stir baking powder and put it back to the mixture.

8. Add oil to the rice flour mixture.

9. Wait for 15 - 20 mins, start to boil the water in a big pot.

10. Brush a coat of vegetable inside of a stainless steel plate, put in the big pot to double boil it.

11. When the rice flour mixer ready, pour it into the stainless steel plate and double boil it for 15 minutes.  Add cloth on the lid to prevent condensation from running the surface of the rice cake.

12. Until it cool down, remove it with spatula. Enjoy!

notes:
- Use plastic wrap to wrap it up to save it.  Otherwise it will dry up.

- Save it for 1 to 2 days in room temperature will taste better.

ratatouille

ingredients:
- 1 green zucchini

- 1 yellow zucchini or yellow squash
- 1 eggplant
- 3 roma tomatoes

- 1 potato

- 1 bell pepper

- 1 onion

- 2 - 4 cloves of garlic

- 2 - 4 basil leaves

1. Thin slice zucchinis, eggplant, tomatoes, potato and set aside.

2. Mince bell pepper, onion, garlic, basil leaves with food processor.

3. Cook the minced vegetable with cast iron pan with olive oil until soft.  About 5 minutes.

4. Season with salt and pepper.  Remove from heat.

5. Smooth the surface of minced vegetable.

6. Preheat the oven to 375F.

7. Arrange the sliced zucchinis, eggplants, tomatoes in alternating patterns on top of the minced vegetable.  From the outer edge to middle of the pan.

8. Season with salt and pepper.

9. Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes.

10.  Serve with hot.

11. Reheat in 350F in oven with foil for 15 minutes if serve for the next day.