I've done steamed yam cake and radish cake, and this is the first time I come across this steamed cabbage cake! Surprisingly it turned out really tasty as the texture is not too soft nor stiff. Tasted quite similar to steamed radish cake, but I find this steamed cabbage cake tasted much more sweeter as daikon radish usually gives a bitter after taste. Even my kids love this steamed cabbage cake and we have this for lunch and the leftovers, I pan-fried it till crisp and golden for breakfast the next day!
The ingredients : rice flour, potato starch, dried mushroom, chinese sausages, black fungus, dried shrimps, carrot, garlic and cabbage
Stir-frying the fillings, add in mixed batter and fry till thickens
Before and after steaming
Recipe ref : Good Food Magazine May 2015
- 300gm rice flour
- 50gm potato flour
- 1100 ml water
- 4 tbsp oil
- 30gm dried shrimps, softened and chopped
- 1 tbsp chopped garlic
- 20gm dried chinese mushroom, softened and diced
- 80gm chinese sausages, diced
- 500gm cabbage, thinly sliced
- 50gm carrot, shredded
- 5gm black fungus, soaked and shredded
- 2 tsp salt
- 1 tsp chicken stock granules
- 1 tbsp sugar
- 1/2 tsp pepper
- fried shallots
- chopped spring onion
- toasted sesame seeds
- sliced red chillies
- Mix the batter ingredients and set aside.
- Heat oil in a wok. Saute dried shrimps until crisp and fragrant. Add garlic and fry till fragrant.
- Add mushroom and sausage and fry for 2 mins.
- Add in cabbage, carrot, black fungus and seasoning. Stir fry till cabbage is softened.
- Stir the batter and pour it into the wok. Stir over low heat until the mixture thickens.
- Pour the mixture into a greased square pan or individual small moulds.
- Steam over preheated steamer for 1 hour (big pan) or 25 mins (small moulds) until cooked.
- Cool completely before unmoulding and slicing.
- Garnish and serve.
Cook Your Books #24 by Kitchen Flavours