This is a delicious recipe that is easy to make and great to serve as a snack or a gathering. It tastes somewhat like the yam cake except that there are plenty of beans to bite in this steamed cake. The combination of dried shrimps, Shitake mushrooms and bits of pork made this steamed cake all the more flavourful. Leftovers can be kept in the fridge and either reheat or pan-fried.
Steamed Black-Eyed Bean Cake ~ 五香眉豆糕 (adapated from ‘here’)
(A) 300 gm rice flour 75 gm tapioca flour 1050 to 1070 ml water 1 Tbsp Knorr chicken powder 1 tsp salt or to taste 2 tsp fish sauce 1/4 tsp pepper 1/2 tsp lye water
(B) 4 Tbsp oil 1 Tbsp chopped garlic 50 gm dried shrimps, soaked for 10 mins 6 Shitake mushrooms, soaked till soft and cut to small pieces 100 gm pork fillet, diced, seasoned with oyster sauce, salt and sugar 1/2 five spice powder 250 gm black-eyed beans, soaked for 4 hours and boil for 30 mins till soft, drained.
(C) Fried shallots, chilli and spring onion to garnish
Mix (A), set aside
Saute chopped garlic with oil, stir-fry the dried shrimps, add in the pork fillet and five spice powder. Mix in the benas.
Reduce heat, pour in (A) and contnue to stir till thickened. (Batter starts to stick to the pan and wooden spoon). Turn off heat and stir till smooth.
Pour mixture into a well greased 9 inch pan. (I used a square Corningware dish).
Steam for 1 hour till cooked through. Let cool before cutting up to serve with sauce of your choice.