WAH KUEH (CHINESE RICE BOWL PUDDING)

INGREDIENTS:

KUEH
300GM RICE FLOUR
50GM WHEAT STARCH
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1.5 LITRES HOT WATER

TOPPINGS
1 CUP CHOPPED PRESERVED RADISH (CHA POR)
5 DRIED MUSHROOMS, SOCKED AND THINLY SLICED
1 TABLESPOON DRIED SHRIMPS
1 TEASPOON DARK SOYA SAUCE
1 TEASPOON SUGAR

GARNISHING
FRIED SHALLOTS
CHOPPED SPRING ONIONS
CUT CHILLIS

METHODS:

1/ PLACE RICE FLOUR, WHEAT STARCH, SALT AND PEPPER TOGETHER IN A LARGE MIXING BOWL.
2/ POUR IN THE HOT WATER AND MIX UNTIL WELL BLENDED AND SMOOTH.
3/ SCOPE MIXTURE INTO BOWLS (ABOUT 3/4 FULL).
4/ STREAM OVER HIGH HEAT FOR 25 MINUTES.
5/ WHILE STREAMING, FRY PRESERVED RADISH, MUSHROOMS, DRIED SHRIMPS TOGETHER UNTIL FRAGRANT.
6/ ADD IN DARK SOYA SAUCE AND SUGAR.
7/ AFTER STREAMING THE KUEH FOR 25 MINUTES, PLACE SPOONFULS OF THE TOPPING ON TOP OF THE KUEH.
8/ COVER AND STREAM FOR ANOTHER FIVE MINUTES.
9/ GARNISH THE BOWL OF KUEH WITH FRIED SHALLOTS, CHOPPED ONIONS AND CUT FRESH CHILLIS.