• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 200g rice flour
  • 870ml water
  • 1½ tbsp corn flour
  • ¾ tsp salt
  • 2½ tbsp oil
  • ¼ tsp alkaline water
  • Topping:
  • 125g chicken fillet, minced
  • 3½ tbsp dried prawns, soaked and chopped
  • 2½ tbsp chopped {choy poh}
  • 1 tbsp chopped garlic
  • 4½ tbsp oil
  • Seasoning:
  • ¾ tsp dark soy sauce
  • ½ tsp salt or to taste
  • ½ tsp pepper
  • ½ tsp sugar or to taste
  • Dipping sauce (combined):
  • 3 tbsp {hoi sin} sauce
  • 2 tbsp chilli sauce

Instructions

  1. Combine rice flour, corn flour, salt and water in a mixing bowl. Mix until a smooth batter is formed. Stir in oil and alkaline water. Let the batter stand for 10–15 minutes.
  2. Strain batter into a non-stick saucepan and cook over low heat until it thickens slightly.
  3. Heat small bowls in a steamer for 5–10 minutes. Spoon thickened batter into the heated bowls. Steam for 15–20 minutes until kuih is cooked through. Leave aside to cool before removing kuih from the bowls.
  4. To prepare topping, heat oil in a wok and fry garlic until fragrant. Add dried prawns and continue to fry until fragrant. Stir in {choy poh} and fry for one minute. Add minced chicken and fry until heated through. Add seasoning.
  5. Spoon 1–1½ tablespoons of filling as topping for rice pudding. Serve with dipping sauce.

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