Recipe Ingredient
- 150g rice flour
- 25g sago flour or sweet potato flour
- 250ml water
- 2 tbsp shallot oil
- 1/2 tsp salt
- 1/4 tsp alkaline water
- 500ml hot water
- Topping:
- 4 shallots, sliced
- 6 tbsp oil
- 100g dried prawns, chopped
- 100g meat, diced
- Seasoning:
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- Garnishing:
- Chopped fresh red chillies
- Chopped spring onions and coriander leaves
Instructions
- Sift rice flour and sweet potato flour together, then combine them with salt and water in a mixing bowl. Add oil and alkaline water and blend into a batter. Strain, then add hot water and mix well to combine.
- Place 12 lightly greased metal cups in a steamer to heat themn up. Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes or until cooked.
- Cool the rice cakes well, then remove from cups and scatter topping ingredients over. Garnish and serve with chilli sauce.
- For the topping: Heat oil and saute shallots until brown and crispy. Dish out shallot crisps and set aside. Reserve two tablespoons of shallot oil for the rice batter. Keep remaining oil in the wok and stir-fry dried prawns and meat. Add seasoning and blend well. Dish out and use as a topping.
