Recipe Ingredient
- For the batter
- (A)
- 225g rice flour
- 110g wheat starch (tang mein fun)
- 460ml water
- (B)
- 650ml hot boiling water
- 1 tsp salt
- 1 tbsp sesame oil
- Topping (C)
- 400g minced sweet tasting dried radish (choy poh), soaked for at least 30 minutes
- 1 tbsp minced garlic
- 2 tbsp oil
- 1 tbsp sesame oil
- Seasoning
- 1 tbsp oyster sauce
- 1/4 tsp pepper
- 3/4 tsp chicken seasoning powder
- 1 tsp thick soy sauce
- Garnishing
- Some chopped red chillies and spring onions
- Utensils needed
- 23-24 small metal bowls
Instructions
- Arrange the small metal bowls in the steamer.
- Combine rice flour and wheat starch in a big mixing bowl. Add water gradually and mix into a batter. Combine hot boiling water, salt and sesame oil in a jug and pour into the batter slowly. Mix with a ladle into a thick batter.
- Spoon batter into heated small bowls up to 8/10 full. Steam the rice pudding over medium heat for about 10 minutes. Once set and cooked, remove the pudding from the steamer and leave aside to cool completely. Remove the kuih from their moulds with the help of a spatula.
- Make the topping: Heat sesame oil and oil in a wok, sauté garlic and choy poh until fragrant. Add seasoning. Fry briefly until dry. Dish out and spoon a little of the filling over the prepared rice pudding. Add a little garnishing before serving.