The vegetarian recipe for Rice Bowl Cakes:

servings – 6

Rice Bowl Cakes

  • 2 cups rice flour
  • 2 tbsp tapioca starch
  • 3 tbsp gluten-free wheat flour
  • 1 ¼ cups water
  • 3 ¼ cups hot water
  • 2 tbsp vegetable oil
  1. In a mixing bowl, combine water, rice flour, tapioca starch and gluten-free wheat flour; stir well to form a smooth batter and keep aside for about 2 hours.
  2. Add vegetable oil and mix well.
  3. Gently pour the hot water into the batter and stir well.
  4. Ladle the batter into 6 rice bowls, steam over high heat for about 25 minutes, remove and leave aside to cool.

Topping – Fried Soy Mince

  • 1 cup soya mince
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • ¼ tsp white pepper powder
  1. Heat oil, fry soy mince until fragrant.
  2. Add soy sauce and white pepper powder; saute until almost absorbed, remove and keep aside.

Topping – Diced Preserved Turnip

  • 1 cup diced preserved turnip (soak in water for 10 minutes, rinse and drain)
  • 1 red chilli (chop)
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp sugar
  1. Heat oil, saute diced preserved turnip and chili until fragrant.
  2. Add sugar and soy sauce; stir well, remove and keep aside.

Soy Syrup

  • ½ cup coconut palm sugar
  • 1 tbsp dark soy sauce
  • 1 tbsp soy sauce
  1. Heat coconut palm sugar until completely dissolved.
  2. Add dark soy sauce and soy sauce; stir well, remove and keep aside.

Final Step

Remove the rice cakes from the bowls, set on plates, sprinkle soy syrup over and top with fried soy mince and diced preserved turnip.

Enjoy the yummy rice cakes!