The vegetarian recipe for Rice Bowl Cakes:
servings – 6
Rice Bowl Cakes
- 2 cups rice flour
- 2 tbsp tapioca starch
- 3 tbsp gluten-free wheat flour
- 1 ¼ cups water
- 3 ¼ cups hot water
- 2 tbsp vegetable oil
- In a mixing bowl, combine water, rice flour, tapioca starch and gluten-free wheat flour; stir well to form a smooth batter and keep aside for about 2 hours.
- Add vegetable oil and mix well.
- Gently pour the hot water into the batter and stir well.
- Ladle the batter into 6 rice bowls, steam over high heat for about 25 minutes, remove and leave aside to cool.
Topping – Fried Soy Mince
- 1 cup soya mince
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- ¼ tsp white pepper powder
- Heat oil, fry soy mince until fragrant.
- Add soy sauce and white pepper powder; saute until almost absorbed, remove and keep aside.
Topping – Diced Preserved Turnip
- 1 cup diced preserved turnip (soak in water for 10 minutes, rinse and drain)
- 1 red chilli (chop)
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sugar
- Heat oil, saute diced preserved turnip and chili until fragrant.
- Add sugar and soy sauce; stir well, remove and keep aside.
Soy Syrup
- ½ cup coconut palm sugar
- 1 tbsp dark soy sauce
- 1 tbsp soy sauce
- Heat coconut palm sugar until completely dissolved.
- Add dark soy sauce and soy sauce; stir well, remove and keep aside.
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