I'm trying out this traditional Hokkien rice bowl pudding recipe that I saw at Cuisine-Asia, an interesting site with a great collection of recipes. It's Gina(KC)'s recipe.
Ingredients
300g rice flour
50g wheat starch （澄面粉)
1/2 tsp salt
1/2 tsp pepper
1.5 litres hot water
6 tbsp chopped preserved radish (chai poh 萝卜干)
5 dried mushrooms, soaked and thinly sliced
1 tbsp dried shrimps
100g Chinese sausage, chopped
Method
1. In a large mixing bowl, place rice flour, wheat starch, salt and pepper together. Pour in hot water and mix until well-blended and smooth.
2. Pour pudding mixture into small bowls, about three-quarter full.
3. Steam pudding over high heat for 25 minutes
4. In the meantime, fry preserved radish, mushrooms, dried shrimps and chopped Chinese sausages together until fragrant. Toss to mix.
5. Place spoonfuls of topping on top of the steamed rice puddings. Return to steam for another 5 minutes.
6. Serve with garnish of fried shallots, chopped spring onions and freshly cut chilli.
I halved the above recipe and yielded about 5 rice bowls of pudding.
Mum says that there is a Hakka version called "Mi Gao Ban", in which alkaline water is added. It is usually eaten with chopped preserved radish (chai poh) and a choice of sweet sauce or soya sauce.
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