with MARIGOLD Low Fat Natural Yoghurt & MARIGOLD Low Fat...
Non Fat Natural No Sugar Added Yoghurt
To make topping: Heat oil in a pan. Sauté ginger and garlic until fragrant. Add remaining ingredients and sauté for another 1 minute until fragrant. Set aside.
In a pot, combine rice flour, corn flour, sugar, salt and pepper. To make batter smooth, whisk in MARIGOLD Yoghurt and then add a small amount of water and whisk again.
Heat pot over medium heat and stir until batter thickens. Add in the ingredients for filling and mix well.
Grease a 6-inch square baking pan and pour batter in. Steam for 20 minutes until firm. Leave to cool.
Cut into slices. Add garnishes and serve.
Adding yam or sweet potato to the rice cake adds variety to the flavour.