This humble breakfast rice cake which is one of hubby's favourite does not have a name. Whenever he wished to eat it, it would be a lengthy description of its contents before I knew what he wanted. The hawker in the market called it 豆糕 or 猪脚糕 . Go figure why it has anything to do with a pig's hock.
This recipe went through several deconstruction processes by this cook here. It is basically a rice cake with brown beans and bean sprouts, steamed then deep fried. Hubby would not even touch the steamed version but devoured every single freshly fried cake.
Feel free to replace an equivalent amount of cooked peanuts for brown beans and shredded carrots for bean sprouts.
Makes 10 cupcake sized rice cakes
200 g rice flour
300ml tepid water
1 cup bean sprouts
1/2 cup fried shallots
1 cup cooked brown beans
1 tsp canola oil
Pepper and salt
1/4 tsp msg
Mix all the ingredients in a microwave safe bowl.
Microwave at 30 second intervals until the mixture is just slightly runny. Stir in between intervals. It should be at the desired thickness after 2 minutes.
Oil a muffin tin with canola oil.
Spoon the batter into the muffin tin. Steam for about 20 minutes to cook the rice cake. The rice cake is cooked when the batter is no longer opaque white.
Deep-fry the rice cakes until golden brown. Serve hot!