Fat Free Natural Yogurt
To make filling: 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 Yogurt 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.
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