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Thursday, 4 October 2012

五香眉豆糕 Steamed Black Eye Bean Cake (aka Steamed White Bean Cake)

Made something different today than the usual Steamed Yam Cake as black eye pea or black eye bean is used instead.

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
1120ml water
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.