This is a famous snacks and street food in Taiwan but you also can find it in Asian countries like Singapore & Malaysia. It is something like cup cake but main ingredient made of rice flour rather than wheat flour. The base is layered in small Chinese bowl so the name Bowl Rice Cake is came from. There are 2 type of steamed rice cakes, one is a bit salty and the other type more to sweetness.
- 350g rice flour
- 1 tbsp corn flour
- 1200 ml water
- 4 tbsp vegetable oil
- 1 tsp salt
- 2 dried Chinese mushrooms (soaked and cut into small cubes)
- 40g pork mince (or chopped bacon)
- 2 tbsp of carrot in small cubes
- 2 tbsp preserved radish -diced
- 0.5 tsp garlic – diced
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp pepper
- 0.5 tsp salt
- 1.5 tsp oyster sauce
- Chili, coriander leaves, spring onions and deep fried crispy shallots
- Well mix the ingredients (A) together in a big bowl, leave aside for about 4 hours.
- Cook the mixture prepared in step (1) over slow heat, keep stirring until the batter becomes thick, remove away from heat. Spoon the batter into a greased 10″ square mold or into small ramekins.
- Steam for about 30 minutes (Start with high heat about 10 mins and turn to medium heat).
- Heat 2 tbsp peanut oil in saucepan, stir-fry garlic until brown, add in all ingredients (B). Fry for few minutes, and add seasoning to taste,and dish up.
- Remove rice cake from mold, and top with ingredient(3), and garnishing and serve.
- The reason resting ingredients (A) in step (1) for 4 hours, this will make the rice cake a bouncy texture.
- When you are steaming ingredients (A) and ingredients (B) together. You need to cook the flour mixture till lightly thicken then add in your ingredients B, mix well. Then transfer to the steaming bowls or containers.