Sticky Rice Cakes - rice flour

Method

• In a bowl, stir together the 2 rice flours and the salt.
• Make a well in the center, pour in the water, and stir with a spatula until a clumpy dough forms.
• Then, use your hand to knead the dough into a rough mass.
• Turn out the dough and all the unincorporated bits onto a work surface and knead with both hands into a soft , smooth ball that feels like modeling clay.
• If necessary, add water by the teaspoon or a bit of rice flour (either kind is fine) to achieve the correct consistency.
• To test if the dough is ready, pinch it; it should barely stick to your fingers.
• Shape the dough into a log and cut it into 8 equal pieces.
• Set aside for a moment.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
• Lower the heat until you are ready to steam.
• Have ready a shallow bowl of water for moistening your hands.
• Spread out the banana leaf circles on the work surface, and very lightly brush the top of each circle with oil (this prevents the cakes from sticking to the leaf).
• To form each cake, lightly moisten your hands and roll a piece of dough between your palms into a smooth ball.
• Center the ball atop a banana leaf circle.
• Repeat with the remaining dough, remoistening your hands as needed.
• Finish by moistening the heel of your hand and gently flattening each ball of dough into a 1/2-inch-thick disk.
• Place the cakes in steamer trays, spacing them 1 inch apart and keeping them 1 inch away from the edge where condensation will collect.
• Return the water in the steamer pan to a rolling boil.
• Loosely cover 1 tray with parchment or waxed paper to prevent drying.
• Place the other tray in the steamer, cover, and steam the cakes for 6 minutes, or until they have expanded and no longer look chalky.
• Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the cakes.
• Remove the tray and use a metal spatula to transfer the cakes, still on the banana leaf, to a wire rack.
• Steam the second tray the same way.
• Let the cakes cool for about 1 hour, or until they are at room temperature.
• A shiny skin forms on top to make them easier to handle.
• Arrange the cakes, still on the banana leaf, on 1 or more platters and place on the table with the sausages.
• To eat, peel off the banana leaf from the bottom of a cake.
• Lay 1 or 2 sausage slices on the bottom, or stickier side, of the cake.
• Remove the banana leaf from another cake and place it, shiny side up, on top to create a sandwich.
• These cakes taste best the day you prepare them.
• If you have to store them, keep the cakes in pairs.
• Invert one on top of another, with a piece of banana leaf between the top sides to prevent them from sticking.
• Put the cakes in an airtight container and refrigerate.
• Refresh the cakes in the steamer or microwave oven until hot, letting them cool before eating.
• This sticky rice dough can be used to encase a savory filling of shrimp, pork, and mushroom for steamed dumplings called banh it tom thit, a traditional breakfast treat that is also great for brunch, lunch, or a snack.
• Make a batch of the filling used for steamed rice crepe rolls (page 270).
• Then prepare 1 1/2 recipes of the sticky rice dough, shaping the finished dough into a log and cutting it into 12 equal pieces.
• To form the dumplings, have ready a shallow bowl of water for moistening your hands.
• Spread out 12 banana leaf circles (each 3 1/2 inches in diameter) on your work surface, and very lightly brush the top of each circle with oil (this prevents the dumplings from sticking to the leaf).
• Lightly moisten your hands, pick up a piece of dough, and roll it into a ball.
• Holding it with one hand, use the fingers of your other hand to press the dough gently from the center toward the rim to create a 3-inch circle slightly thinner at the center than at the rim.
• As you press, rotate the dough to make an even circle.
• (It is like shaping a tiny pizza.)
• Gently cup one hand and put the dough circle in that hand, placing it toward the fingertips, which will cradle the dumpling as you shape it.
• Place a heaping tablespoon of the filling in the center of the circle.
• Lightly press on the filling with the back of the spoon to create a shallow well; your hand will naturally cup a little tighter as you do this.
• Now, use your free hand to push and pinch the dough together to enclose the filling completely.
• You will end up with a ball about 2 inches in diameter.
• Pass the ball between your hands a few times to smooth the surface, and then center it on a banana leaf circle.
• Repeat with the remaining dough and filling.
• Place the dumplings in steamer trays, spacing them 1 inch apart and 1 inch away from the edge where condensation will collect.
• Steam the dumplings, one tray at a time, for 15 minutes, or until they have expanded and no longer look chalky.
• Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the dumplings.
• Remove the tray and use a metal spatula to transfer the dumplings, still on the banana leaf, to a wire rack or serving plate.
• Let them firm and cool for 5 to 10 minutes before serving.
• Diners can use chopsticks or forks to lift them from the banana leaf (they come off easily).
• They are good as they are, but they are even better dipped into a mixture of soy sauce and black pepper.