Ingredients (rice cake):
1 cup rice flour (elephant brand)
a pinch of salt
1 tsp corn flour
3 cups water
Topping Ingredients:
2 pkts chai po (salted), to be soaked for 5 mins and drained
5 cloves garlic, to be chopped
15 shallots, to be chopped
2 tsp sugar
a little dar sauce
Method:
Lightly greased 14 moulds.
Have steamer ready and pre-steam the moulds for 5 minutes.
In a big mixing bowl, add rice cake ingredients and stir well.
Pour mixture into the pre-steamed moulds to about 90% full. Steam under medium to high heat for 15 minutes or until set.
Once done, let them cool down completely before using a toothpick to take them out from the moulds. Set aside.
While the rice cakes are cooling down, heat a little cooking oil in a large frying pan. Stir-fry the chopped garlic and shallots. Then, add in chai po. Add additional oil if necessary. Use low to medium heat to stir-fry. This may take a while. Add in dark sauce and sugar. Cook until well mixed and sugar dissolves.
Before serving, top each rice cake with chai po.
1 tsp corn flour
3 cups water
Topping Ingredients:
2 pkts chai po (salted), to be soaked for 5 mins and drained
5 cloves garlic, to be chopped
15 shallots, to be chopped
2 tsp sugar
a little dar sauce
Method:
Lightly greased 14 moulds.
Have steamer ready and pre-steam the moulds for 5 minutes.
In a big mixing bowl, add rice cake ingredients and stir well.
Pour mixture into the pre-steamed moulds to about 90% full. Steam under medium to high heat for 15 minutes or until set.
Once done, let them cool down completely before using a toothpick to take them out from the moulds. Set aside.
While the rice cakes are cooling down, heat a little cooking oil in a large frying pan. Stir-fry the chopped garlic and shallots. Then, add in chai po. Add additional oil if necessary. Use low to medium heat to stir-fry. This may take a while. Add in dark sauce and sugar. Cook until well mixed and sugar dissolves.
Before serving, top each rice cake with chai po.
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