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
Batter：
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)
Ingredients:
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)
Method:
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.
