Steam Oven Recipe: Steamed Yuzu Rice Cake Tartlets

 

Steamed Yuzu Rice Cake Tartlets (Steamed Filling)

This recipe aims for a harmonious blend of chewy rice cake and a lusciously smooth, intensely flavoured yuzu custard, all achieved through the gentle steaming process.

Ingredients:

• For the Rice Cake Tartlet Base:
• 1 cup glutinous rice flour (sweet rice flour)
• ¼ cup regular rice flour
• ¼ cup granulated sugar
• Pinch of salt
• ½ cup + 1 tablespoon water (adjust as needed)
• 1 teaspoon neutral oil (like rice bran oil or grapeseed) - New addition for softer base
• For the Steamed Yuzu Filling:
• 1 cup whole milk (or full-fat coconut milk for a richer, dairy-free version)
• 3 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ⅓ cup yuzu juice (freshly squeezed)
• 2 tablespoons yuzu zest (finely grated)
• 2 tablespoons unsalted butter (or coconut butter for dairy-free), cut into small pieces
• ¼ teaspoon salt - New addition to balance sweetness
• 1/2 teaspoon vanilla extract - New addition for enhanced flavour depth
• Equipment:
• Mixing bowls
• Whisk
• Sieve
• Small tartlet moulds or ramekins (about 4 inches in diameter)
• Parchment paper or silicone liners
• Steam oven with a solid or perforated tray
• Small saucepan

Instructions:

Method:

1. Prepare the Rice Cake Base:
1. In a bowl, whisk together the glutinous rice flour, regular rice flour, sugar, and salt.
2. Gradually add the water and oil, mixing with your hands until the mixture resembles coarse, damp crumbs. It should hold together lightly when squeezed but crumble easily. Adjust water as needed. The oil helps create a more tender base.
3. Sieve the mixture through a fine-mesh sieve into another bowl for a smooth texture.
4. Line the tartlet moulds or ramekins with parchment paper or use silicone liners. Silicone liners make removal very easy.
5. Divide the rice flour mixture evenly among the prepared moulds, pressing gently to form a base. Aim for an even thickness.
2. Prepare the Yuzu Filling:
1. In a saucepan, whisk together the milk (or coconut milk), egg yolks, sugar, cornstarch, and salt until smooth. The salt enhances the yuzu flavour.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy custard.
3. Remove from heat and stir in the yuzu juice, yuzu zest, vanilla extract, and butter (or coconut butter) until the butter is melted and everything is well combined. The vanilla adds a subtle, complementary note to the yuzu.
4. Let the filling cool slightly. Cooling it slightly prevents it from being too runny when you pour it into the bases.
3. Assemble and Steam:
1. Spoon the slightly cooled yuzu filling into the rice cake bases in the tartlet moulds. Fill almost to the top.
2. Place the tartlets onto the tray of your steam oven.
3. Set your steam oven to 100°C (212°F) and steam for 18-22 minutes, or until the rice cake base is cooked through and the filling is set but still slightly jiggly. The filling should have a soft set.
4. Check for doneness: The rice cake should be slightly translucent. The filling should be set, but with a slight wobble.
4. Cool and Serve:
1. Carefully remove the tartlets from the steam oven.
2. Let them cool in the moulds for about 15-20 minutes before removing them. This allows them to set further and makes them easier to handle.
3. Serve warm or at room temperature.

Tips for Tartlet Perfection:

• Premium Yuzu: The quality of your yuzu is paramount. Freshly squeezed juice and zest are ideal.
• Rice Flour Refinement: Sieve the rice flour mixture multiple times if you want an ultra-smooth base.
• Gentle Heat: Cook the custard over medium-low heat to prevent curdling.
• Steam Oven Precision: Every steam oven is different. Monitor the tartlets closely towards the end of the steaming time.
• Cooling Time: Allow sufficient cooling time for the tartlets to set properly.
• Garnish: Garnish with a few strands of fresh yuzu zest, a tiny edible flower, or a light dusting of powdered sugar just before serving.
• Serving Suggestion: Serve these tartlets with a small scoop of yuzu sorbet or a dollop of lightly sweetened whipped cream for an extra touch of elegance.
• Dairy-Free Variation: Using full-fat coconut milk and coconut butter creates a wonderfully rich and flavourful dairy-free version.

A Short Tale of Zest and Softness:

In a sun-dappled grove, where the air hums with the vibrant scent of yuzu, a culinary inspiration was born. These Steamed Yuzu Rice Cake Tartlets are a testament to that bright, fragrant world. The base, a tender cloud of steamed rice cake, yields effortlessly to the palate, a subtle sweetness that whispers of tradition. But it is the heart of the tartlet that truly captivates: a yuzu custard, silken and smooth, bursting with the intense, zesty perfume of the golden citrus. The steam, a gentle embrace, transforms these simple ingredients into a symphony of textures and tastes. Each bite is a journey – the soft, comforting base giving way to the exhilarating tang of yuzu, a dance of sweet and tart, a moment of pure, sun-kissed delight.