I first saw Helena made this Steamed White Bean Cake (五香眉豆糕) late last year and Cass also posted hers before the Chinese New Year. Since both talented bloggers commented that this Chinese snack tasted like the steamed yam cake, I too can’t wait to follow lol! Totally agree with them, you can also feel the bite of the soft eye beans. Great to serve for family gathering or party.
You can also pan fried this Steamed White Eye Bean Cake 🙂
喜欢的话也可以将眉豆糕切片煎香
According to FITDAY, White (black-eyed) beans/peas are very good fiber sources, providing 4 grams or 16% of the recommended daily value. There are two types of dietary fiber: soluble and insoluble. Beans contain mostly soluble fiber, which can help decrease blood cholesterol levels and therefore may help reduce the risk of heart disease. Soluble fiber may also help patients with diabetes maintain improved blood sugar level because the fiber helps to slow the rate of absorption of carbohydrate.
SteamedWhite Bean Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 servings
Ingredients
- (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)
Instructions
- Ingredients (A): Mix rice flour, tapioca flour with water. Mix well and add seasonings, set aside.
- 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.
- 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.
- Garnish with fried shallots, cut spring onion and red chilli.
Notes
Leftover kuih shoud be kept in the fridge and shallow fried or re-heated in the microwave before serving
3.5.3251
五香眉豆糕
材料 (A)
- 300克 粘米粉
- 75克 薯粉
- 1120毫升 水
- 1汤匙 鸡精粉
- 1茶匙 盐或适量
- 2茶匙 鱼露
- 1/4茶匙 胡椒粉
- 1/2茶匙 碱水
材料 (B)
- 4汤匙 油
- 1汤匙 蒜蓉
- 4汤匙 虾米 （浸软，切碎）
- 5朵 香菇 （浸软，切丁）
- 2条 腊肠 （切丁）
- 1汤匙 菜脯
- 1/2茶匙 五香粉
- 300克 眉豆（浸豆4小时，煮大概30分钟至软）
做法：
- 材料(A)：将粘米粉，薯粉加入水搅匀，过滤，加入鸡精粉，盐，胡椒粉和碱水。
- 烧热油4汤匙，暴香蒜蓉，虾米，加入香菇，腊肠，五香粉，最后加入眉豆炒均匀。
- 改用小火，加入(A)，煮至浓，倒入一个抹上油的9寸蒸盘里，蒸45分钟-1小时至熟 （我蒸了45分钟），取出，待完全冷却后才切片。
- 撒上一下炸葱片，葱花，红辣椒装饰，配上辣椒便可享用。
- 吃剩的糕刻意存入冰箱，隔天用少许油煎至香，或放入微波炉叮热也可。
- 五香眉豆糕 ~ 口感和芋头糕很相似, 有着豆子的香味。很适合一家大小和宴客食用
Enjoy!