English:Chinese Savoury(Salty) Cake
Chinese:咸糕
Mandarin Pin Yin (romanized pronunciation):Xian2 Gao1



Fancy something really savoury today? My mom used to make this steamed savoury rice cake when we were young maybe because she could make it really salty so it could go a long way to feed five kids with voracious appetites! No complaints from us, however, as the Xian2 Gao1 咸糕 or savoury cake was simply delicious. It is very simple to prepare and it's a complete meal in itself that can be served for breakfast or lunch.

Ingredients: A) For rice batter: 200g rice flour, 800ml water, 1 Tbsp salt and 1 Tbsp cooking oil. B) For mixing into the batter: 150g minced pork, chicken or beef, 2 Tbsp dried shrimps (soaked to soften) and 3 Tbsp minced preserved radish (cai bu 菜补) diced Chinese mushroom (optional)

Pic.1 The ingredients for the rice batter: 200g rice flour, 800ml water, 1 Tbsp salt and 1 Tbsp cooking oil.


Pic.2 The rice flour is mixed with the water and left to fully absorb the water for 20 minutes before it is strained and salt and oil added.
N.B. The batter must be at least salty but not too salty as the meat mixture is seasoned, otherwise the savoury cake will be really salty unless you want to be like my mom or you have a really salty tongue like one of my brothers.


Pic.3 Mix thoroughly till batter is completely blended.


Pic.4 The ingredients for mixing into the batter: 150g minced pork, chicken or beef, 2 Tbsp dried shrimps (soaked to soften) and 3 Tbsp minced preserved radish ( cai bu 菜补 ). You may also add diced Chinese mushroom.

N.B. Preserved radish may vary in the level of saltiness. Some are seasoned salty just right and with a slightly sweetish taste. If the variety you purchase is too salty, soak it in water for 15 minutes to reduce some of the saltiness. Available at most Chinese sundry stores, it can either be in thick strips or minced form.


Pic.5 Over low medium fire, fry dried shrimps first. Fry for 2 or 3 minutes till a little brown and fragrant.


Pic.6 Add minced meat and stir-fry till cooked. Then mix with the dried shrimps.


Pic.7 Next add the preserved radish and fry till fragrant.


Pic.8 Add a few drops of dark soy sauce for colour and also season with soy sauce and sugar if necessary.


Pic.9 Cooked and ready to go into the rice batter - when the latter is ready.


Pic.10 Pour the rice batter into a baking pan (about 8-inch diameter & 2-inch height) placed over boiling water in another pan for steaming.



Pic.11 Stir the batter over boiling water over medium fire.


Pic.12 Keep on stirring for batter to thicken evenly.


Pic.13 Keep on stirring till batter is quite thick when you estimate that you can mix in the meat mixture without it sinking to the bottom but not overly thick or the cooked cake will be lumpy.


Pic.14 Pour in the cooked meat mixture.


Pic.15 Blend in thoroughly.


Pic 16 Smoothen the top as much as possible.


Pic.17 Steam for 20 minutes or till cooked.


Pic.18 Check for doneness with a skewer or barbecue stick.


Pic. 19 It is cooked when the inserted stick comes out with clear and not whitish batter.


Pic.20 Whoa! Savoury cake, anyone? The steamed cake can be eaten plain or with chilly sauce.

N.B. The cake can be cut neatly only when it's quite cool. If it is time to fill our stomachs and we can't wait for it to cool down, we usually hasten its cooling process by giving the pan a cold water bath i.e. placing it over cold water in another pot or pan.


Yummy!

Hi,

WOW...This is very good ! I have never made such Chinese savory rice cake before but didn't regret it at all after trying. Thanks for sharing again.

regards,
Cathy