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Go with your favourite sauce, chilli oil, chilli sauce...etc |
Recipe from here
Ingredients ( for the rice mixture)
2 cups cooked brown rice
2 cups rice flour
1/2 cup cornstarch ( wheat starch/ tapioca starch)
2 cups + 1 cup water
1 tsp salt
For cooking
About 550g radish ( shredded)
4 tbsp shrimps ( finely chopped)
1 tsp white pepper
1 cup water
some dried fried shallot ( from Asian grocery)
Oil
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| process finely |
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| done |
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| preparing rice mixture |
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| fry the shrimp, then add in radish, simmer 10 minutes. Add in rice mixture all at one go cook until thickened |
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| level and smoothen the top get it steamed |
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| done |
Method
(Brown rice mixture)
Using a blender, pour in the brown rice wth 2 cups water, finely blended.
Add one more cup of water to the remaining brown rice that is stuck onto the blender. Set aside.
In a large bowl, combine the flour, constarch and salt well.
Pour the rice mixture into the flour mixture bowl. Stir and mix well. Set aside.
Method to cook
Heat up the pan with 2 tbsp oil, fry the shrimp until fragrant.
Add in radish,fry for a minute or two.
Add in one cup water.
When it starts to boil, turn to medium low heat. Cover the lid and cook the radish for about 10 minutes, this will help to get tender texture.
Continue with medium low heat, add in the pepper, then all the batter all at one go. Constantly stirring and mixing until the batter gets thickened ( about 50% cooked at this stage).
Sprinkle in the dried fried shallots.
Turn off the heat, continue to stir and mix for a minute of two.
Transfer the batter to a well-greased cake tin.
Using 1 tbsp oil, level and smoothen the top surface of the batter.
Steam at rapidly boiling water for 20 to 25 minutes ( mine took slightly longer).
Insert a skewer to the deep end of the centre part of the cake, if it comes out clean, it's done.
Let it cool completely for a few hours (or overnight).
Slice, pan fry them and go with your favourite sauce.
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