This time I am adding on. Version 2 is a luxury version of Version 1. The ingredients includes Condensed milk, full cream milk, polenta powder, sticky rice powder, plain flour, pinch of baking soda, vegetable oil.
I can’t tell you exactly the amount for each ingredient that had been used in this recipe,but I can certainly give you a few tips:
- Don’t tip in too much condensed milk, otherwise it would get too sweet. I reckon 1/4 can would be enough;
- You have to add your milk in a slow pace while stiring the mixture. It could be possible you don’t need to add milk at all as condensed milk makes your mixture quite moist and helps to form the dough. Too much liquid milk would make shaping extremely impossible;
- The purpose to add in plain flour and sticky rice powder is to adjust the mixture’s level of softness.
Version 2 was a success on the aspect of taste, but a failure on shaping. Strangely they all turned out looking like rock cakes, popped open in the middle and the holes had gone missing underneath. They looked more like cookies than Wo Tou 窝头.
In your first post about these you said:
“Many decades ago, people made them because they didn’t have any better things to eat. Nowadays, people make them because they have too much good food and they are sick of eating them.”
It reminds me of tuna. I heard somewhere that in Japan, the fattiest part of the tuna used to be fed to the cat because it wasn’t considered very good. But since WWII and the American influence of taste, the fatty tuna has slowly become the delicacy.
Of course Japanese tastes have been incorporated into American tastes as well. I didn’t mean to imply it was a one way street.
Anyway if anyone wants to disprove anything I just said then please do. I don’t remember where I heard it so for all I know it’s just hearsay.