Steamed Rice Cakes

Ingredients

• 200g Rice flour
• 50g Wheat starch
• 400ml Water
• 1 TL Salt
• 200g Preserved radish (Chai Poh)
• 3 EL Minced garlic
• 2 EL Shrimp paste
• 2 EL Light soy sauce
• 1 EL Sugar
• 100ml Vegetable oil
• 2 Red chilies, chopped
• 2 EL Chopped spring onions (for garnish)

Instructions

1. To make the rice cakes, whisk together rice flour, wheat starch, salt, and water in a bowl until a smooth batter forms. Lightly grease small rice cake molds or heatproof dishes with oil.
2. Pour the batter into the prepared molds and steam in a steamer for 15-20 minutes, or until the cakes are firm and translucent. Remove from the steamer and let cool slightly.
3. For the topping, finely chop the preserved radish. Heat the vegetable oil in a wok or frying pan, then sauté the minced garlic until golden brown.
4. Add the chopped preserved radish, shrimp paste, light soy sauce, and sugar. Mix well and stir-fry over medium heat for about 10 minutes, until the topping is fragrant and slightly caramelized.
5. Chop the chilies and optionally mix with a little soy sauce and oil to create a spicy chili sauce.
6. Carefully remove the lukewarm rice cakes from their molds or serve them directly in the dishes. Top with generous amounts of the savory preserved radish topping.
7. Garnish with the prepared chili sauce and chopped spring onions, and serve immediately. Adjust the amount of chili sauce to your preference for spice.

Nutrition