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Monday, March 10, 2014

Red bean and sprout rice cakes

Bite size rice cakes, best as late night TV snacks


There is a place in blogosphere where I can retreat into a world of beautiful scenery, sunrise, cute kids and clever animals. In her photo-a-day series, I see the most unexpected picture based on a theme and it never fails to remind me that there are many angles to tackle an issue.

Thank you, Pancake Ninja, for sharing a part of your world. This recipe is for you, gluten free and vegetarian.

Top photo taken with my Samsung Tab.

Makes 12 cups.

Ingredients :
1 cup of rice flour
2 cups of water
3 tablespoons of oil
1 cup of fried shallots
1 cup of bean sprouts or alfafa sprouts, blanched
2 tablespoons of red beans, cooked until softened
salt to taste

Method :
Prepare 12 mini aluminum cups.
Mix all the ingredients in a saucepan.
Over medium heat, cook the batter until the contents combine to become a paste.
Remove the pan and spoon the batter to the prepared cups to the brim.
Steam the rice cakes in a steamer for 45 minutes or until the paste is cooked.
When warm, the rice cakes will appear wet. Let the cakes cool completely to firm up.
Serve as it is. It tastes great when pan fried as well.



11 comments:

  1. A very unusual combo! It must taste good with the fried shallots.

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  2. Thank you! I feel so special, I've never had a recipe developed just for me. You just put a huge smile on my face this morning!

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  3. Replies
    1. It was rather easy to do. The difficult part was actually cooking the red beans for hours. LOL!

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  4. The fried shallots itself already made this snack awesome!

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    Replies
    1. Indeed. Shallots has this magical property to elevate the plainest dish to sophistication.

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  5. Sounds too good.. thanks for sharing!!

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  6. Can I use canned red kidney beans instead of boiling the red beans? I love red kidney beans.

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  7. You may but it does not has the optimum texture. Since it is bigger than the usual aduki red bean, put 50% less and chopped it coarsely for a balanced texture.

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