"Annette" > wrote in message
...
>
> "RK" > wrote in message
> ...
> > --
> >
> > Sounds quite like something I've never had before, definately
> going
> > to have to give them a try. Couple questions though.
> >
> > bicarbonate of soda, I presume is american termed "Baking Soda"?
>
> No, it isn't. Bicarbonate of soda is just that. It's an alkaline
> compound that reacts with acids to produce carbon dioxide and thus
> facilitate rising of the baked goods. "Baking soda" is a precisely
> measured mixture of both acids and alkalines in a dry powder, that
> will react to give the same result in the presence of water and
> heat. Most "self-raising" flour contains baking soda or (baking
> powder as it is called here).

Here in the US, we have baking soda and baking powder. This link will tell
you more than you probably want to know about the differences.

http://users.rcn.com/sue.interport/food/bakgsoda.html
>
> > and just how do I ground the rice?
>
> It is often available as a flour in supermarkets or asian food
> supply stores. You could grind it in a food processor, but the
> result may be a little "grainy".
>
> and what type of rice?
>
> I don't think it would matter.
>
> caster sugar?
>
> Caster sugar is also available in most supermarkets in the cooking
> supplies section. You can also grind normal sugar to achieve the
> same result. But measure the amount required AFTER grinding.

We do not have anything in this country called "Caster sugar" unless you
have a store that sells imported items. It is not located in the baking
aisle.
>
> > I'll assume golden syrup is the american Karo Corn Syrup.
>
> Noooo. It is a by-product of sugar made from sugar cane. Sort of
> like liquid raw sugar. It contains a small percentage of molasses,
> and is acidic. It is often used with the above mentioned
> bicarbonate of soda instead of baking soda. Whether the Karo Corn
> Syrup would make a good substitute or not is unknown to me.

We do have a dark corn syrup here. Not sure if that would work or not.
>
> LOL now
> > to find the certain items and buy me a food scale.
> >
>
> Best of luck. The whole recipe sounds to me like it came from
> Australia. All the ingredients are easily obtainable here.
>
> You may have to experiment. If you like the result it may never
> matter if it is just like the Ozzie one or not.
> Even when all the ingredients are correct and identical, different
> cooks still seem to produce different results for any recipe anyway.
> And who's to know or compare?

<snip>

I collect cookbooks. I just hate it when I get a foreign cookbook with a
recipe that sounds good, but I have no idea where to find the ingredients or
how to measure them.

--
Type 2
http://users.bestweb.net/~jbove/