I usually used this black eye bean for boiling soup which is very nutritious. After seeing Helena's Kitchen made this the other day, I just got to try this out.
Steamed Black Eye Bean Cake
Recipe adapted from Helena's Kitchen
also from Agnes Chang (蓝赛珍) : Delightful Snacks & Dim Sum Cookbook
300g rice flour
75g tapioca flour
1 tbsp chicken stock granules
1 tsp salt (or to taste)
2 tsp fish oil
¼ tsp pepper
½ tsp alkaline water (I omit this)
4 tbsp oil
1 tbsp chopped garlic
4 tbsp dried prawns, soaked and chopped
5 mushrooms, soaked and diced
1 tbsp chopped preserved cabbage (I used preserved parsnip)
150g minced pork (I used 1 Chinese sausage, diced small)
½ tsp five spice powder
300g black eye beans (soaked for 4 hours thereafter boiled 30 minutes
until soft, drained)
1. Batter: Mix rice flour, tapioca flour with water. Strain and add in seasonings.
2. Heat up 4 tbsp oil, sauté chopped garlic until fragrant, add dried prawns and continue
to fry until fragrant. Add in mushrooms and preserved parsnip, diced sausage and
five spice powder. Lastly, mix in the beans.
3. Reduce heat, pour in batter and continue to stir until the mixture has thickened. Pour
into a greased 9” or 8” steaming tray (I used 8” square pan). Steam for 45 minutes to 1
hour or until cooked. Cool completely before cutting.
4. Garnish with fried shallots, diced spring onion and chopped red chilli, served with
chilli sauce or sweet sauce.