Recipe Ingredient
- 300g rice flour
- 25g sago flour
- 950ml water
- 4-5 tbsp sesame oil
- 2 tbsp dried shrimps, soaked and chopped
- 50g belly pork, diced
- 50g diced Chinese sausage
- 2 dried Chinese mushrooms, soaked and diced
- 250g yam, diced
- 250g pumpkin, diced
- Seasoning:
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chicken stock granules
- Garnish:
- 1 tbsp chopped spring onions and red chilli
- Some fried shallot crisps
- 1 tbsp fried dried shrimps
Instructions
- Combine rice flour, sago flour and water in a mixing bowl. Stir well then leave aside to soak for 20 minutes.
- Heat sesame oil and fry dried shrimp, belly pork, mushrooms and sausage until aromatic. Add yam and continue to fry well.
- Mix in rice batter and seasoning. Lastly, put in the pumpkin and fry vigorously until mixture starts to thicken.
- Transfer semi-cooked mixture to a 23cm greased container. Steam for 40-45 minutes or until kuih is cooked through.
- Sprinkle with garnishing and cut into serving sizes.
