Pink Pitaya Steamed Cake
Get ready to sprinkle some sweetness into your weekend with this gorgeous pink cake! As the sun sets on one week and rises on another, what better way to celebrate than with a delightful slice of happiness? This easy-to-make treat is not only a feast for the eyes but also a dream for your taste buds. Thanks to Suncore Foods® Pink Pitaya Powder, you can achieve that dreamy pink hue that’s perfect for any occasion. Whip up this fun and fabulous cake, gather your loved ones around, and let the good times roll! Cheers to a beautiful weekend filled with laughter, love, and of course, cake! Let’s make this weekend unforgettable—one delicious bite at a time!
Ingredients
Cooking spray
Aluminum foil
1 tsp kosher salt, divided
1 ¼ cups sugar, divided
4 tbsp water divided
5 tbsp Suncore Foods® Pink Pitaya Powder
Directions
1. Rinse rice until water runs clear, then place in a large bowl with enough water to cover. Soak 4 hours (or overnight); drain well.
2. Place soaked rice in a food processor bowl (in batches). Process into fine powder. Place rice flour in a large bowl (about 8 cups rice flour).
3. Coat a 6-inch springform pan with spray. Place a clean dish towel in the bottom of a 4-quart stockpot. Roll a large piece of foil into a log, then bend into a 6-inch circle and place in the center of the pot. Pour in enough water to come up to the top edge of foil. Cover and bring a bare simmer.
4. Place in a food processor bowl: 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, and 1 tablespoon water. Process until mixture is the consistency of wet sand. Spread mixture evenly into bottom of springform pan.
5. Place in a food processor bowl: 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, 1 tablespoon water, and Suncore Foods® Pink Pitaya Powder. Process until mixture is the consistency of wet sand. Spread mixture evenly over the first layer in the springform pan.
6. Place in a food processor bowl: remaining 2 cups rice flour, 5 tablespoons sugar, ¼ teaspoon salt, and 1 tablespoon water. Process until mixture is the consistency of wet sand. Spread mixture evenly over pink pitaya layer in springform pan.
7. Place the springform pan on a foil ring in the pot. Cover pot and increase heat to medium. Simmer for 40 minutes. Reduce heat to low; then steam for 30 more minutes. Carefully remove the springform pan from the pot. Allow to cool completely before removing the rice cake from the pan. Use a serrated knife to cut rice cake into 1-inch slices. Serve. (Makes about 50 pieces.)