By Sri Owen
This should have the consistency, more or less, of a soufflé.
Mix the rice flour, thin santen, brown sugar and salt to make a smooth batter. Cook this slowly until it thickens. Pour it into a buttered cake tin, and steam for 8 minutes.
While it is steaming, make the cream by mixing 30 g (1 oz) of rice flour with the thick santen—and it should be very thick santen. Add a little salt to taste. Cook, stirring continuously, until thick. Pour over the