SteamedWhite Bean Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • (A)
  • 300g Rice flour
  • 75g Tapioca flour
  • 1120ml Water
  • 1 tbsp Chicken powder
  • 1 tsp Salt (or to taste)
  • 2 tsp Fish sauce
  • ¼ tsp Pepper
  • ½ tsp Alkaline water
  • (B)
  • 4 tbsp Cooking oil
  • 1 tbsp Chopped garlic
  • 4 tbsp Dried prawns (soaked for 10 minutes and grind coarsely)
  • 5 Dried Mushroom (soaked and diced)
  • 2 pcs Chinese sausage, cut to small pieces
  • 1 tbsp Preserved Turnip (chai poh 菜脯)
  • ½ tsp Five spice powder
  • 300g Black eye beans (soak the beans for 4 hours and boil for 30 minutes until soft, drain)
  1. Ingredients (A): Mix rice flour, tapioca flour with water. Mix well and add seasonings, set aside.
  2. Heat up 4 tbsp oil, saute chopped garlic until fragrant, add dried prawns and continue to fry until fragrant. Add in mushrooms and chai poh and five spice powder. Lastly mix in the eye beans.
  3. Reduce heat, pour in batter (Ingredients A) and continue to stir until the mixture thickened. Off heat and continue to stir till the mixture to smooth. Pour mixture into a oil greased 9 inch square pan and steam for 45 minutes to 1 hour (I steamed for 45 minutes) or until cooked. Cool completely and cut to serve.
  4. Garnish with fried shallots, cut spring onion and red chilli.
Leftover kuih shoud be kept in the fridge and shallow fried or re-heated in the microwave before serving
Recipe by Anncoo Journal at