STEAM RICE PUDDING CAKE OR CHWEE KUIH
Ingredient
150g Rice Flour
25g Wheat Starch
1 tsp Salt
2 tsp sugar
1 tbsp corn Oil
200 ml plain water
500 ml Hot boiling water
Method
Mix rice flour, wheat starch, salt and sugar with 200 ml of plain water set aside.
Bring 500 ml of water to a boil.
Pour boiling hot water into flour mixture gradually, stirring continuously.
Add 1 tbsp of corn oil into batter and mix well till smooth and lump free.
Brush a little oil onto the mould. Pour batter into mould about 3/4 full. Steam for about 15 - 20 minutes.
Remove moulds from steamer to cool for 15 - 20 minutes before unmoulding.
Topping:
Minced Meat Preserved Radish
100 g mince pork
3 tbsp preserved radish
2 small onion chopped
2 tsp Light Soy Sauce
1/4 tsp Dark Soy Sauce
2 tbsp Sugar
1/2 tsp Salt
1 tbsp Pepper
Note:
Seasoning to be adjusted as per own preference taste
Rinse radish under running tap water briefly. Use your hand to squeeze out the excess water from the radish.
Method
Heat up a 3 tbsp oil in a frying pan. Add in chop shallots fry till lightly brown add in mince meat stir fry. Add in preserved radish stir fry. add seasoning stirring occasionally, cook over low heat for about 20 minutes or until cook as per own preference.
Dish up.
Tip:
Ensure hot water comes to a full boil (i.e. big bubbles appear on top of the water) before mixing it with the flour mixture. When pouring the hot water into the flour mixture, do it slowly and stir it quickly and continuously. If not, your batter will have a lumpy glue-like texture instead of a smooth paste.
To speed up the unmoulding process, I usually put the hot moulds in a tray of cold water bath for about 2 minutes. To unmould, use a butter knife brushed with a little oil to run around the inside of the mould.