Receta Steamed Black Eye Bean Cake
I first saw Helena made this Steamed Black Eye Bean Cake (五香眉豆糕) late last year and Cass also posted hers before the Chinese New Year. Since both talented bloggers commented that this Chinese snack tasted like the steamed yam cake, I too can't wait to follow lol! Totally agree with them, you can also feel the bite of the soft black eye beans. Great to serve for family gathering or party.
You can also pan fried this Steamed Black Eye Bean Cake :)
According to FITDAY, black-eyed beans/peas are very good fiber sources, providing 4 grams or 16% of the recommended daily value. There are two types of dietary fiber: soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease. Soluble fiber may also help patients with diabetes maintain improved blood sugar level because the fiber helps to slow the rate of absorption of carbohydrate.
Steamed Black Eye Bean Cake
- 300g Rice flour
- 75g Tapioca flour
- 1 tbsp Chicken powder
- 1 tsp Salt (or to taste)
- 2 tsp Fish sauce
- 1/4 tsp Pepper
- 1/2 tsp Alkaline water
- Ingredients (B):
- 4 tbsp Cooking oil
- 1 tbsp Chopped garlic
- 4 tbsp Dried prawns (soaked for 10 minutes and grind coarsely)
- 5 Dried Mushroom (soaked and diced)
- 2 pcs Chinese sausage, cut to small pieces
- 1 tbsp Preserved Turnip (chai poh 菜脯)
- 1/2 tsp Five spice powder
- 300g White beans (soak the beans for 4 hours and boil for 30 minutes until soft, drain)
Method:
Ingredients (A): Mix rice flour, tapioca flour with water. Mix well and add seasonings, set aside.
Heat up 4 tbsp oil, saute chopped garlic until fragrant, add dried prawns and continue to fry until fragrant. Add in mushrooms and chai poh and five spice powder. Lastly mix in the white beans.
Reduce heat, pour in batter (Ingredients A) and continue to stir until the mixture thickened. Off heat and continue to stir till the mixture to smooth. Pour mixture into a oil greased 9 inch square pan and steam for 45 minutes to 1 hour (I steamed for 45 minutes) or until cooked. Cool completely and cut to serve.
Garnish with fried shallots, cut spring onion and red chilli.
Kitchen note: Leftover kuih shoud be kept in the fridge and shallow fried or re-heated in the microwave before serving..