Steamed Cabbage Cake

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
Ingredient
Batter

• 300gm rice flour
• 50gm potato flour
• 1100 ml water

Filling

• 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

Seasoning

• 2 tsp salt
• 1 tsp chicken stock granules
• 1 tbsp sugar
• 1/2 tsp pepper

Garnishing

• fried shallots
• chopped spring onion
• toasted sesame seeds
• sliced red chillies

Method

1. Mix the batter ingredients and set aside.
2. Heat oil in a wok. Saute dried shrimps until crisp and fragrant. Add garlic and fry till fragrant.
3. Add mushroom and sausage and fry for 2 mins.
4. Add in cabbage, carrot, black fungus and seasoning. Stir fry till cabbage is softened.
5. Stir the batter and pour it into the wok. Stir over low heat until the mixture thickens.
6. Pour the mixture into a greased square pan or individual small moulds.
7. Steam over preheated steamer for 1 hour (big pan) or 25 mins (small moulds) until cooked.
8. Cool completely before unmoulding and slicing.
9. Garnish and serve.

Cook Your Books #24 by Kitchen Flavours