What should these be like when done and when should you cut them. I tried
making them, but just ended up with a gooey mass. The bottom layers were
starting to get translucent, but the top was still an opaque white. When I
cut them they didnot separate.

Thanks

"Robert T Giles" wrote in message
...
What should these be like when done and when should you cut them. I tried
making them, but just ended up with a gooey mass. The bottom layers were
starting to get translucent, but the top was still an opaque white. When
I
cut them they didnot separate.

Thanks

Sounds like you need to practise using the steamer... not all steamers give
the same results so it's a case of trail & error i'm afraid. Does your
steamer have a round semi circle/dome lid? these are the best as the
condesation collects & drips down the sides & not fall on the food, making
it soggy. Steaming on very high heat at long intervals causes the steamer to
violently 'rock', this forces the heat rising up inside the lid (dome shaped
or any other) to come back down at force & overcooks the top layer of the
food & bottom layers are left less cooked. Do this over a period & the top
layer gets soggy & over cooked while the bottom layer is cooked.

From what you've described... i'd say the bottom layer(translucent) is
cooked while the top (opaque) are not cooked through yet. Probable causes -
heat & proximity to boiling water cooks bottom layer while lack of
circulation or maybe not high enough heat = less steam gets to the top
layers. Tip - bring the steamer to a rapid boil before putting any food in.
Once in, try not to open it too frequently as this allows the steam/heat to
escape & everytime you cover it again, it has to build up enough steam, thus
top layer takes longer to cook while bottom layer is done. I've had my
steamer for many years & although it's battered i'm in no hurry to get a new
one as it means i'll be making a mess of my steamed foods for a while before
i know how it behaves.

Steaming 'blind' the old fashion way is just one of those things that you
have to practise. : (

hope that helps.

DC.

ps. use more oil between layers. the handmade/homemade ones i've eaten are
quite oily. The less oily ones are all done by process & steamed in big
machines on metal sheets. Have you seen how sheet metal are made... molten
metal on a flat sheet etc.. well it's a bit like that. Hot steaming rice
flour is processed & laid on sheet metal & cooked then cooled then comes out
the other end & machine cut. It's basically a processing plant type set up.