IT’S 6 P.M., I’M HUNGRY AND I JUST NEED A LITTLE SNACK BEFORE DINNER. I APPROACH A STREET VENDOR STANDING IN FRONT OF A BLACKENED ROUND HOTPLATE. I TAKE A STOOL AND HE PREPARES ME A SMALL SERVE – IT IS CRISP BUT CHEWY, SOFT AND TASTY, AND REMINDS ME OF AUNTY FIVE’S RICE CAKES. HE TELLS ME THE BATTER IS JUST TAPIOCA FLOUR AND WATER, BUT THIS IS THE KIND OF RECIPE THAT FAMILIES LIKE TO KEEP SECRET, SO I CALLED AUNTY FIVE AND ASKED HER.
WHEAT STARCH IS WHEAT FLOUR WITHOUT THE PROTEIN, GLUTEN; HENCE IT IS ALSO KNOWN AS NONGLUTINOUS FLOUR. I USE WHEAT STARCH HERE AS IT GIVES A MORE BOUNCY TEXTURE TO THE CAKE. BUY WHEAT STARCH FROM YOUR ASIAN STORE, IN THE FLOUR SECTION.
To make the batter, combine the rice flour, wheat starch and
Heat a saucepan over low heat and add the batter, stirring constantly until the mixture becomes glue-like in texture, then remove from the heat. Spoon the batter into the prepared tin and press firmly down onto the batter, spreading it out evenly and tightly into the tin. Transfer the tin to a large steamer and steam over high heat for 15 minutes. Remove the tin from the steamer and let it cool. Once cooled, remove the rice cake from the tin and slice into
Mix the light and dark soy sauces together in a bowl. Divide the rice cakes and the beaten eggs into two batches, as you will need to cook the cakes in two lots.
Heat a large non-stick frying pan over high heat. Add
Wipe the pan clean, and return the pan to the heat again. Repeat this process with the remaining ingredients. Transfer all the cooked rice cakes to a serving platter. Garnish with
© 2009 All rights reserved. Published by Murdoch Books.