Woon Chai Koh
Recipe by Amy Beh
150g rice flour
25g sago flour or sweet potato flour
2 tbsp shallot oil
1/2 tsp salt
1/4 tsp alkaline water
500ml hot water
4 shallots, sliced
6 tbsp oil
100g dried prawns, chopped
100g meat, diced
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp sesame oil
Chopped fresh red chillies
Chopped spring onions and coriander leaves
Sift rice flour and sweet potato flour together, then combine them
with salt and water in a mixing bowl. Add oil and alkaline water
and blend into a batter. Strain, then add hot water and mix well to
Place 12 lightly greased metal cups in a steamer to heat themn up.
Fill with the batter and steam over rapidly boiling water for 15 to
20 minutes or until cooked.
Cool the rice cakes well, then remove from cups and scatter topping
ingredients over. Garnish and serve with chilli sauce.
For the topping:
Heat oil and saute shallots until brown and crispy. Dish out
shallot crisps and set aside. Reserve two tablespoons of shallot
oil for the rice batter. Keep remaining oil in the wok and stir-fry
dried prawns and meat. Add seasoning and blend well. Dish out
BestRecipes1.com Broughts you the Number 1 recipes all around the World! You're sure to find the perfect dish.