• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Recipe Ingredient

  • 275g rice flour
  • 45g wheat starch (tang mein fun)
  • ½ tsp salt
  • ½ tsp pepper
  • 1.35 litres hot water
  • Topping
  • 1 tbsp dried shrimp, soaked and chopped
  • 5 tbsp preserved radish (choy poe), finely chopped
  • 4 dried mushrooms, soaked and diced
  • 75g Chinese sausage (lap cheong), chopped
  • 1 tsp oil
  • 1 tsp sesame oil
  • Garnish
  • 1 red chilli, sliced
  • 2 stalks spring onion, chopped


  1. Combine rice flour, wheat starch, salt and pepper in a mixing bowl. Pour in the hot water and mix until evenly blended.
  2. Spoon this batter into small bowls until almost 80% full. Steam the pudding over rapidly boiling water for 20-25 minutes until set.
  3. To prepare topping: Heat oil and sesame oil in a non-stick saucepan. Sauté dried shrimp until fragrant. Add preserved radish and continue to fry for a while. Add mushrooms and sausage. Toss well to combine.
  4. Spoon about a tablespoon of the topping over the rice kuih and continue to steam for a further 4-5 minutes. Remove from heat and leave to cool. Sprinkle with a little of the garnish over the pudding before serving.

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