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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

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.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc