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steamed mushroom cake

steamed mushroom cake

A savory steamed patty that is traditionally made with pork and has the nostalgia of a home cooked Cantonese meal.


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)

  • 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.

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