Vegetarian Friendly Steamed Rice Cake

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This is very similar to the Yam Rice Cake. In fact, this is a more basic form of the former. You can have it with any sauce, or add any extra ingredient to go with it.

Like the Yam Rice Cake, some like to have it as it is fresh from the steamer, but some of us may also like to stir-fry it with some egg and spice it up with some chillies. Have your pick.

Ingredients (Rice Cake):

1 tablespoon vegetable oil
1 teaspoon sesame oil
200g rice flour
80g non-glutinous wheat flour
2 1/2 cups of water
4 tablespoons vegetable oil
1/2 cup vegetable stock

Ingredients (Topping/Sauce):

Mix rice flour and wheat flour with water, and stir into a smooth paste.
Heat 1 tablespoon of vegetable frying oil in a saucepan on medium, slowly stir in the flour mixture paste.
Add in the sesame oil and stir constantly till the mixture turns into a thick paste. Remove from heat.
Transfer thick paste mixture into a greased baking tray (about 6cm depth), and level the surface.
Place it in a large steamer and steam it over high heat for about 45-50 minutes. Poke a thin bamboo stick (or do it as you would normally to a sponge cake) through the rice cake. If there is sticky flour paste on the stick, you can further steam it for another 3-5 minutes.

Preparation (Rice Cake):

Mix rice flour and wheat flour with water, and stir into a smooth paste.
Heat 1 tablespoon of vegetable frying oil in a saucepan on medium, slowly stir in the flour mixture paste.
Add in the sesame oil and stir constantly till the mixture turns into a thick paste. Remove from heat.
Transfer thick paste mixture into a greased baking tray (about 6cm depth), and level the surface.
Place it in a large steamer and steam it over high heat for about 45-50 minutes. Poke a thin bamboo stick (or do it as you would normally to a sponge cake) through the rice cake. If there is sticky flour paste on the stick, you can further steam it for another 3-5 minutes.

Preparation (Rice Cake):

While waiting for the cake to be ready, strain mushrooms and cut into small bits (about 0.5cm). Leave it aside. Keep the remaining water used for soaking the mushroom.
Heat 1 tablespoon of vegetable frying oil in a saucepan, shallow fry chopped red onion, till golden brown but not burnt. Strain, remove and keep aside.
In the same saucepan, roughly stir-fry the mushroom. Add in sea salt, brown sugar, vegetable stock, and the water used for soaking mushrooms. Bring to a boil and reduce heat to low.
Mix soya sauce and flour/corn flour into a paste and add it into the saucepan. Stir and simmer on low heat till the water is reduced to thicker sauce.

Serving:

Cut steamed rice cake into desired size and serve with the topping mushroom sauce. Sprinkle over with fried red onion, chopped coriander and spring onion.

Versatility Note:

If you do not have a baking tray, you can use moulds, or even metal bowls or ceramic bowls to steam the rice cake in.
You can substitute the sauce for sweet soya bean paste (the thick red sauce), chilli sauce, or anything else you like.
Steamd rice cake can also be a sweet dish, for example: Vegetarian Adzuki Bean Rice Cake.

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