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STEAMED BLACK EYE BEAN CAKE

Ingredients:

Makes one 10"

 

Batter:

330g rice flour

80g tapioca flour

1 liter water

2 tsp salt

¼ tsp pepper

½ tbsp chicken granules

 

 

Filling:

3 tbsp cooking oil

6 garlic cloves, chopped

50g dried shrimps, soaked and chopped finely

5 chinese mushrooms, soaked and cubed

40g preserved radish

200g black eye beans, soaked for 1 hour

½ tsp five spice powder

 

Fried shallots, diced spring onions for garnishing

 

 

 

Methods:

  1. Boil black eye beans for about 10 minutes or until beans are soft. Drain off water and set beans aside.

  2. Mix rice flour, tapioca flour and water in a mixing bowl. Stir to achieve a smooth batter. Strain to another mixing bowl and add salt, pepper and chicken granules. Stir to mix well. Set aside.

  3. Heat up oil in a wok. Fry chopped garlic until fragrant. Add chopped dried shrimps, chinese mushroom cubes and preserved radish and continue to fry until fragrant.

  4. Add beans and five spice powder into the filling. Stir well.

  5. Reduce heat and pour in batter gradually. Keep stirring until batter thickens (resembles thick mud). Pour into a greased 10" round pan and steam for 45 -60 minutes, or until cooked.

  6. Let cool completely before cutting into pieces. Garnish with fried shallots and diced spring onions. Serve with chili sauce or sweet sauce (tim cheong).

 

  

 

 

 

 

Click to enlarge

 

 

 

Reference:

Adapted from 'Delicious Steamed White Bean Cake', by Agnes Chang from the book 'Delightful Snacks & Dim Sum'.

 

  

 

 

Made on 25-07-06

Written on 30-07-06