Monday, May 8, 2017

菜脯咸糕 (碗仔糕)Savory Rice Cake with Radish Topping

Another great recipe adapted from Philip Yoong's 'Yummy Hawkers' Fair Secret Vegetarian Recipe. Highly recommended book to collect.

It is also the best savory steamed rice cake recipe I have tried. The texture is moist and succulently smooth, the minute you popped it into the mouth, it just melt and glided down into the throat.

菜脯咸糕 (碗仔糕)
Savory Rice Cake with Radish Topping

Ingredients 材料

Fried Cabbage Shreds 炸包菜丝 (A)
100g Cabbage 包菜 (shredded 切丝)
1/4 Tsp Salt 盐
1 Tsp Vegetarian Mushroom Powder 素香菇粉
1-1/2 Cup Cooking Oil 食油

Chill Sauce 辣椒酱 - Blended 搅碎 (B)
6 Red Chillies 红辣椒
40g Young Ginger 幼姜
100g Pineapple 黄梨
2 Chilli Padi 指天椒
5 Tbsp White Vinegar 白醋
2-1/2 Tsp Sugar 砂糖
100g Tomato Sauce 茄酱

200g Three Elephant Rice Flour 三象粘米粉
70g Tapioca Flour 木薯粉
1150ml Water 清水
4 Tbsp Cooking Oil 食油
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Topping 表面装饰 (D)
3 Tbsp Cooking Oil 食油
100g Sweet Preserved Radish 甜菜脯 (chopped 切碎)
30g Vegetarian Dried Shrimps 素虾米 (Optiona 自选)
40g Ginger 姜 (chopped 切碎)

Seasoning 调味料 (E)
1 Tsp Light Soy Sauce 酱清
1/2 Tbsp Dark Soy Sauce 黑酱油
3 Tsp Sugar 砂糖
1 Tsp Pepper 胡椒粉
2 Tbsp Vegetarian Oyster Sauce 素蚝油
3 Tbsp Sesame Oil 麻油

Method 做法

Wash and drain (A) shredded cabbage. Toss in salt and mushroom powder (A) until mixed.

Heat up oil (A) in saucepan. Deep fry cabbage with medium low heat for 15-20 mins until golden brown and crispy. Drain and set aside to cool. Transfer into air tight container for later use.

Combine (B) together and blend into paste. Cook blended chili paste under medium low heat until boiled. Season with extra sugar or salt if necessary.

Combine all ingredients (C) into a mixing bowl until mixed. Strain mixture into a saucepan, cook and stir under medium low heat till slightly thickened. Transfer the mixture into the prepared moulds and steam under medium heat for 25 mins.  The surface of the rice cake will appear slightly moist and wet when  removed from heat,  it will set when cooled. No need for further steaming or the cake will lose its moisture.

Allow the steamed cake to cool completely before unmoulding.

Heat up cooking oil (D) and saute chopped ginger, vegetarian dried shrimps and preserved radish until aromatic.  Add seasoning (E) and stir fry until fragrant. Remove and set aside.

Spoon the cooked radish mixture over the top of the steamed rice cakes and garnish with fried cabbage shreds (A). Serve with chili sauce (B).

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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