steamed mushroom cake
A savory steamed patty that is traditionally made with pork and has the nostalgia of a home cooked Cantonese meal.
ingredients
1 lb king oyster mushrooms, chopped or roughly ground
2 to 3 waterchestnuts, finely chopped
1/4 cup fice flour
1 tsp mushroom powder
1/2 tsp salt
Pinc of white pepper
1/4 cup water
3 Tbsp coconut oil
3 Tbsp pickled mustard greens (spicy or plain)
method
Dry fry the mushrooms until the moisture is cooked off and they are browned and squeaky. Set aside to cool.
Combine the rice flour, mushroom powder, salt, and white pepper in a large bowl. Gradually pour int the water and stir until a smooth batter forms. Evenly mix in the mushrooms and waterchestnuts and gently stir in the coconut oil. Transfer to a wide, heatproof shallow-rimmed bowl and flatten the mixture out.
Bring 2-inches of water to a boil in a large pot or wok with a tight-fitting lid. Carefully place a steamer basket or rack into the water and rest the mushroom cake bowl on top. Put the lid on and steam on a medium-high heat for 30 minutees or until the mixture sets.
Remove from heat and let cool for 10 to 15 minutes before serving. Garnish with pickled mustard greens and enjoy with a bowl of freshly steamed rice.
