Recipe Ingredient
- (A):
- 55g rice flour
- 80g sweet potato flour
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp chicken stock granules
- 250ml water
- 1/8 tsp alkaline water
- (B):
- 160ml water
- Enough small cups or bowls
- Savoury topping:
- 1 tbsp chopped garlic
- 2 tbsp dried prawns, chopped
- 3 tbsp preserved salted radish (choy poh), finely chopped
- 4 tbsp oil
- Seasoning:
- 1 tbsp fish sauce
- dash of pepper
- 1 tbsp oyster sauce
- 1 tsp sugar
- A few drops sesame oil
- Sweet Topping:
- 75g palm sugar (gula melaka)
- 25g brown sugar
- 80ml water
- 1 pandan leaf, knotted
Instructions
- Combine ingredients (A) together and set aside for 30 minutes.
- Bring (B) to a boil, then pour into combined mixture (A). Stir well to mix. Put mixture into a nonstick pan. Cook until just thick. (Do not overcook.)
- Place greased patty tin moulds over steamer to heat up. Pour two tablespoons thick batter into heated moulds and steam over rapid boiling water for 10-11 minutes.
- Remove steamed kuih and place on a wire rack to cool. Serve kuih with savoury filling or with sweet dipping sauce.
- To make savoury topping: Saute chopped garlic until golden and aromatic. Remove 1 tbsp garlic oil and set aside for the Sweet Topping. Add dried prawns and preserved radish and saute till fragrant. Add seasoning and stir-fry well. Dish out and set aside.
- To make sweet topping: Combine all ingredients together in a small saucepan. Cook to dissolve sugar. Strain then set aside. Add one tablespoon garlic oil to the gula melaka syrup for added flavour.
