Skip to main content

Steamed Black-Eyed Bean Cake ~ 五香眉豆糕


This is a delicious recipe that is easy to make and great to serve as a snack or a gathering.  It tastes somewhat like the yam cake except that there are plenty of beans to bite in this steamed cake.  The combination of dried shrimps, Shitake mushrooms and bits of pork made this steamed cake all the more flavourful.   Leftovers can be kept in the fridge and either reheat or pan-fried.



Steamed Black-Eyed Bean Cake  ~   五香眉豆糕   (adapated from 'here')
Ingredients  

(A)  300 gm rice flour
        75 gm tapioca flour
        1050 to 1070 ml water
        1 Tbsp Knorr chicken powder
        1 tsp salt or to taste
        2 tsp fish sauce
        1/4 tsp pepper
        1/2 tsp lye water

(B)   4 Tbsp oil
        1 Tbsp chopped garlic
        50 gm dried shrimps, soaked for 10 mins
        6 Shitake mushrooms, soaked till soft and cut to small pieces
        100 gm pork fillet, diced, seasoned with oyster sauce, salt and sugar
        1/2  five spice powder
        250 gm black-eyed beans, soaked for 4  hours and boil for 30 mins till soft, drained.

(C)  Fried shallots, chilli and spring onion to garnish

Method

  1. Mix (A), set aside
  2. Saute chopped garlic with oil, stir-fry the dried shrimps, add in the pork fillet and five spice powder.  Mix in the benas.
  3. Reduce heat, pour in (A) and contnue to stir till thickened.  (Batter starts to stick to the pan and wooden spoon).  Turn off heat and stir till smooth.
  4. Pour mixture into a well greased 9 inch pan.  (I used a square Corningware dish).
  5. Steam for 1 hour till cooked through.  Let cool before cutting up to serve with sauce of your choice.





Comments

  1. YUM! Haven't had rice cake in ages...love the idea of adding black eyed beans in the batter.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set