新买回来的模具我迫不及待做了碗仔糕来吃👌
粉糊材料
木薯粉 40g
粘米粉 150g
澄面粉 25g
盐 1/8茶匙
油 3汤匙
清水 480g
做法
1）将木薯粉、粘米粉、澄面粉和盐混合均匀，加入油搓揉均匀，然后加入清水拌匀成粉糊，过滤。
2）以小火煮粉糊至烫手，期间要不停地搅动，熄火，然后将粉糊倒入已蒸热之小碗中，以中火蒸约25至30分钟或至熟，待冷却后取出，即成碗仔糕。
佐料
虾米 1 1/2汤匙
小葱头（去衣切片）5粒
蒜头（去衣，剁幼）4瓣
甜菜脯碎 100g
猪肉碎 150g
调味料
老抽 1茶匙
生抽 2茶匙
盐 1/4茶匙
糖 1茶匙
胡椒粉 1/4茶匙
做法
1）将甜菜脯碎洗净，沥干，煸香，盛起备用。
2）虾米浸水10分钟，洗净，沥干、剁幼，在锅中烧热油，加入虾米爆香，盛起。
3）原锅烧热多量油，先爆香葱头片和蒜蓉，接着爆香菜脯碎，再爆香肉碎，然后加入虾米及调味料炒匀即可。把佐料连同炸葱油浇在碗仔糕上，再撒上青葱粒和辣椒粒（可取舍），即可享用。
备注
此食谱份量可做成10个碗仔糕。
By Wong Foong Choi
Savory Rice Pudding
Batter
40g tapioca starch
150g rice flour
25g wheat starch
1/8 salt
3 tbsp oil
480g water
Method
1) Combine tapioca starch, rice flour, wheat starch and salt, followed by oil and rub evenly. Add in water and stir well until batter is formed, strain.
2) Cook batter over low heat constantly. Once it is hot, turn off the heat, pour the mixture into steamed small bowls, and steam over medium heat for about 25 to 30 minutes until cooked, set aside to cool and remove carefully.
Topping
1 1/2 tbsp dried shrimp
5 pieces shallot ( peeled and sliced)
4 cloves garlic ( peeled and chopped)
100g chopped sweet preserved radish/sweet chai poh
150g minced meat
Seasonings
1 tsp dark soy sauce
2 tsp light soy sauce
1/4 tsp salt
1 tsp sugar
1/4 tsp pepper powder
Method
1) Wash sweet preserved radish, drain, and stir-dry until fragrant, dish up.
2) Soak dried shrimps for 10 minutes, wash, drain and chop. Heat up some oil in a wok, stir-fry dried shrimps until fragrant, dish up, and set aside.
3) Heat up more oil in a wok, add in shallots and garlic, stir-fry fragrant, stir in preserved radish and minced meat, sauté until fragrant. Lastly, add in dried shrimps and seasoning and stir-fry evenly.
4) Place topping on top of rice pudding together with fried shallots oil, garnish with chopped spring onion and red chili (optional)and serve.
