Rice cake (Teochew Province of China)

This recipe is from my sister Elsie from Singapore.

Recipe:

1. 1 pkt of rice flour

2. 1/4 cup of tapoica/corn starch flour

3. 1 cup of boiling water

4. 1 tsp of cooking oil

5. small pau poong kuih mold

Filling:

1. 1 cup of glutinous rice

2. 1 piece of chinese sausage

3. sliced shitake mushroom

4. dried shrimp soaked

5. dark soya sauce

6. garlic chopped

7. white pepper

8. chopped fresh cilantro

9. add small cubes of pork

10. 2 tbsp of oil

11. red coloring

To make filling: saute all the ingredients excepts rice. Wash rice and add to the mixture in the wok. Transfer rice mixture into rice cooker and add water 2 cm above the rice and cook the rice. When rice is cooked, pour it out to cool down to be use as filling.

To make the kuih: Pour rice flour in a mixing bowl. Pour the boiling water a little at a time and a dough. Use the tapioca or corn starch to knead. Drop some red coloring and make it pink. Dip your hands with the oil and make into a dough that is non-sticky. If too sticky, dap your hands in rice flour/corn starch and make a smooth dough mixture.

Make small balls and each ball, roll it and fill it with the glutinous rice filling. Use a mold to make it pretty. Steam it in a wok for 15 mins. Serve hot with chili sauce.