Chinese steamed sweet pastry (Bok Hong Tay)
OK, so I just posted a recipe for Mochi, which is a non-yeasted dough. This is "The Fresh Loaf," so I should also give a recipe that is at least yeasted. Here is my Mom's version of bok hong tay, a sweet steamed rice cake. Its name is literally "white sweet pastry" in Chinese. You sometimes see it in Chinese restaurants for dimsum. My Mom always made it on the thin side, but the restaurants tend to make a thicker version.