Recipe Ingredient
- 225g rice flour
- 50g green bean flour
- 500ml water
- Seasoning:
- 1/2 tsp chicken stock granules
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp sugar
- 2 cloves garlic, chopped
- 150g chicken meat, skinned and diced
- Topping:
- 75g dried prawns, soaked and chopped coarsely
- 2 tbsp toasted and pounded peanuts
- Some shallot crisps
- Sliced red chillies
- Chopped spring onions
Instructions
- Combine rice flour, green bean flour and 300ml water. Leave to soak for 10 minutes. Strain the mixture to get rid of any lumps and impurities. Add mashed pumpkin and mix well.
- Heat wok with about two tablespoons oil. Fry dried prawns until crisp and fragrant, then dish out. Add one tablespoon oil in the same wok and saute garlic until aromatic. Add in chicken and stir-fry well.
- Add remaining water and seasoning and simmer for five minutes. Add combined rice flour mixture and cook until it turns gluey. Turn mixture into a greased 21cm square or round cake pan.
- Level the surface with a spatula. Put into a steamer and steam over rapidly boiling water for 25 to 30 minutes or until cooked through.
- Sprinkle topping ingredients immediately on the hot kuih. Leave kuih to cool then cut into slices and serve.