Kue Talam Ebi (Savory Steamed Rice Cake with Dried Shrimp Topping)
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A soft, slightly bouncy savory steamed rice cake topped with a flavorful dried shrimp topping. This naturally gluten-free snack is a popular treat.
00:30:00 total
Serves 4
medium
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Ingredients
- rice flour - 250 grams (for cake batter)
- tapioca flour - 25 grams (for cake batter)
- salt - 1 1/2 teaspoons (for cake batter)
- sugar - 1 teaspoon (for cake batter)
- coconut milk - 1000 ml (for cake batter)
- oil - 1 tablespoon (for topping)
- garlic - 5 cloves (minced, for topping)
- purple onion - 1 small (finely chopped, for topping)
- dried shrimp - 50 grams (for topping)
- sweet pickled radish (chye poh) - 150 grams (for topping)
- sambal oelek - 1 tablespoon (optional, for topping)
- sugar - 1 teaspoon (for topping)
- salt - to taste (for topping)
- fried shallots - watch the video to see (for garnish)
- green onion - 1 stalk (for garnish)
- red chili - 2 (seeded and cut into small pieces, for garnish)
Instructions
- Prepare the batter: Mix rice flour, tapioca flour, salt, and sugar in a bowl. Gradually add coconut milk while stirring to form a smooth batter.
- Steam the cake: Pour the batter into molds or a tray and steam over boiling water until the cake is set and slightly bouncy, about 20-30 minutes.
- Prepare the topping: Heat oil in a pan. Sauté minced garlic and chopped purple onion until fragrant. Add dried shrimp and sweet pickled radish, stir-fry briefly. Add sambal oelek (optional), sugar, and salt to taste. Cook until well combined.
- Assemble and garnish: Top the steamed rice cake with the dried shrimp mixture. Garnish with fried shallots, chopped green onion, and red chili pieces.
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