Black eye bean rice cake

The method of making this is similar to Lo Bak Go.  What I love is the generous amount of beans used in this recipe which is packed with lots of nutrients.  Minced pork will deliver great meaty taste, which I like to do in the next occasion...

It is a very tasty steamed cake. I highly recommend you to give it a go if you have not done it before.

                       
       Recipe from: Helena's Kitchen
    Flour mixture (A)
    300g rice flour
    75g tapioca flour
    1120ml water
    1 tbsp chicken stock powder
    1 teaspoon salt (or to taste)
    2 teaspoons fish sauce
    1/4 teaspoon white pepper
    1/2 teaspoon alkaline water ( I recommend you not to omit this, the texture would not be the same otherwise)


    To saute (B)
    4 tbsp cooking oil
    1 tbsp chopped garlic
    4 tbsp dried shrimps ( soaked and chopped)
    1 tbsp preserved turnip ( chopped)
    150g minced pork ( I used 2 sausages)
    5 dried mushrooms ( soaked and chopped)
    1/2 teaspoon five spice powder
    300g black eye beans ( I used boiling water to soak for 4 hours and get cooked for about 30 minutes, it should be tender but not soggy texture).


      Note: you may like to click to Never fail Lo Bak Go, Never fail Taro cake, Steamed Pumpkin cake for further similar receipes.

From Asian grocery

 two main portions of ingredients

With a low heat, gradually pour in the flour solution.
Keep stirring until the batter has become thickened, like in the photo.

now, pour into desired well-greased moulds
( picture shown double batches of ingredients)

   Method ( slight alterations)
   1. For (A)-- In a bowl with flours, add in water, give it a good stir. Strain and add in all other ingredients. Set aside.

   2. For (B)-- Heat up the oil, saute chopped garlic until fragrant, next add in dried shrimps and continue to fry until fragrant.  Add in mushrooms, turnip, minced pork and five spice powder.  Last, add in the beans. Give it a quick stir.  Now, reduce to medium low heat, gradually pour in flour solution into the pan, constantly stirring until batter has become thickened.

   3.  Pour into a greased 25cm pan ( or your desired moulds). Using the back of the spoon, lightly grease some oil on the top surface.  Steam in high heat for 45min to 1 hour. Wrap the pan with aluminium foil.  When it is done, insert a skewer in the centre of the cake, if it comes out clean, it's done.

   4.  Decorate with shallots, green onions and red chillis.

  

This would be my way of eating it or, you may also like to pan fry it.
Good to go with lots of cut chillis, chilli sauce, or any sweet sauce.