Scallion Oil Rice Cake
Savory, aromatic steamed cake made with rice flour, Penglai rice flour, and crispy fried scallion flakes.
Ingredients
Rice flour
225 g
Penglai rice flour
75 g
Starch
50 g
Water
800 g
Fried shallot flakes
50 g
Salt
10 g
Salad oil
to taste
Instructions
1
Step 1
Pour rice flour, Penglai rice flour, starch, and salt into a steel mixing bowl.
2
Step 2
Pour water into the steel mixing bowl from Step 1.
3
Step 3
Use an egg beater to stir the mixture from Step 2 until evenly combined to make raw rice batter.
4
Step 4
Take a square baking pan, line it with a sheet of parchment paper, and pour in a portion of the raw rice batter.
5
Step 5
Add an appropriate amount of fried shallot flakes to the raw rice batter.
6
Step 6
Fill the steamer pot with water up to 80% of its capacity and bring to a rolling boil, then transfer the raw rice batter into a steaming basket and steam over high heat.
7
Step 7
When the rice batter is almost cooked, pour in another layer of raw rice batter, add a drizzle of fried shallot flakes, and continue steaming. Repeat adding raw rice batter and fried shallot flakes until all the raw rice batter is used up, then turn off the heat once fully cooked.
8
Step 8
To check doneness when removing the cake, insert a chopstick into the scallion oil rice cake; if the chopstick does not stick, the cake is fully cooked and can be taken out.
