Steamed rice cake and veg bowls – Taiwanese-style

Recipe from: 11 October 2016

Ingredients 24
Servings 4
Time 1 hr 25 min

Ingredients

  • 2
    baby marrow (grated)
  • 8
    shiitake mushrooms (sliced in halves)
  • 1
    c
    soya sauce
  • 2
    Tbs
    honey
  • 2
    baby aubergines
  • 2
    cobs of sweet corn
  • 1
    handful
    cashew nuts (halved)
  • 1
    c
    rice flour
  • 2
    Tbs
    tapioca flour
  • 2
    c
    room temperature water
  • 2
    c
    warm water
  • 1
    Tbs
    peanut oil
  • Sauce:
  • 4
    Tbs
    finely chopped shallots (you can also use onions)
  • 1
    c
    soya sauce
  • 4
    Tbs
    honey
  • 3
    Tbs
    tapioca flour
  • 1 1/2
    c
    water
  • Cucumber salad:
  • 1/2
    cucumber
  • 1/2
    c
    soya sauce
  • 4
    Tbs
    honey
  • 2
    tsp
    sesame oil
  • 1
    handful
    sesame seeds
 

Method

 

Prepare the fillings. I chose a variety of fillings for their different textures. Chewy mushrooms, firm aubergine, crunchy corn with the firm porridgy filling.

Make a mixture of soya sauce and honey, leave the mushrooms in there to soak.

Slice aubergine, salt both sides and allow liquid to draw out on paper towels (this keeps them crisp during steaming).

Remove sweet corn from cob.

Toast cashew nuts.

Grate the marrow … and set aside.

Mix the rice and tapioca flour together, add room temperature water and mix till even.

Place the mixture in a small pot, add warm water, mix with a wooden spoon and slowly bring to heat while stirring.

Mix till a mash potato consistency and immediately remove from heated pot – see here for a short Instagram video.

Assemble your bowls: Coat the inner walls of two glass bowls with peanut oil to prevent them from sticking. Spoon in a layer of the rice/tapioca paste so the walls are covered. Add a few toppings, and spoon in more paste and repeat – just make sure there aren’t any major air bubbles and that you end off with paste on top.

Steam them bad boys for 45 minutes. I used a bamboo steamer on top of a boiling pot of water.

While steaming, prepare the sauce and Taiwanese Cold Cucumber Salad.


Sauce:

Heat a saucepan with some peanut oil, fry the shallots/onions till golden and crispy then lower the heat.

Add soya sauce and red roast it by letting the harsh vinegar cook off for a few seconds, then add honey.

Separately, mix the tapioca flour and water. Pour this into the saucepan while mixing the sauce.

Cucumber salad:

Remove the cucumber core and break into bite-size chunks.

Mix a dash of sesame oil, 4 Tbsps of honey and 3 Tbsps soya sauce and toss the cucumber chunks. You’re welcome to add some chilli sauce here too.

Toast sesame seeds and sprinkle them on top before serving.

After bowls have steamed, allow cooling for 10 minutes so the cake can set. Use a palette knife and slide it between the cake and the bowl and tip them over onto a plate. Smother in sauce, garnish with sliced spring onion and chopped coriander and enjoy.



Reprinted with permission of Butterfingersza. To see more click here.


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Read more on: savoury  |  vegetables  |  rice  |  pudding
 

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