Chaozhou Bowl Cake
A traditional Chaoshan rice snack: soft and savory steamed rice cakes topped with preserved radish and shrimp, full of flavor.
Ingredients
12 items- Rice flour 200g
- Water 400ml
- Salt 1 tsp
- Cooking oil 1 tbsp
- Preserved radish (chai po) 50g
- Dried shrimp 20g
- Ground pork 50g
- Minced garlic 1 tbsp
- Soy sauce 1 tbsp
- Sugar 1 tsp
- White pepper a pinch
- Chopped green onion for garnish
Nutrition
Steps （10 steps）
Mix rice flour with 200ml water, stir until smooth. Let it rest for 10 minutes.
Heat 1 tbsp oil over medium heat, sauté garlic. Add radish, shrimp, and pork. Stir-fry for 2 minutes.
Add soy sauce, sugar, and white pepper. Cook for 1 minute until combined. Set aside.
Bring remaining 200ml water to a boil. Slowly pour into the rice batter while stirring quickly to form a semi-cooked paste.
Grease 4 small bowls with oil to prevent sticking.
Divide the paste into the bowls, filling about 70% full. Smooth the surface.
Top each with a spoonful of filling, gently press into the batter.
Steam over boiling water, covered, on high heat for 15 minutes.
Check doneness by inserting a toothpick; it should come out clean.
Remove bowls, cool for 2 minutes. Loosen edges with a chopstick, invert to unmold. Garnish with green onions.
Tips
1. When pouring hot water into batter, add slowly and stir quickly to avoid lumps. 2. Grease bowls evenly for easy unmolding. 3. Pre-frying the filling enhances flavor. 4. Adjust steaming time based on bowl size to ensure center is cooked.
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