SAVOURY RICE CAKE ( Talam Ebi )

Ingredients :

for the lower mixture :

125 gr              rice flour

25 gr                tapioca

½ cup               “thin coconut milk”

1 ½ cups          “thick coconut milk”  from a half coconut

1 tsp                 salt

3 tbs                 sugar

1                      pandan leaf

for the upper mixture :

1 cup                thick coconut milk

1 tbs                 tapioca

¼ tsp                salt

½ tbs                rice flour

to sprinkle on top the cakes, fried garlic prawn flakes :

50 gr                dried prawns soaked in hot water, drained and pounded

¼ tsp                salt

1 tbs                 sugar

¼ tsp                chopped garlic

1 tbs                 cooking oil

for garnish :

Chopped celery, fried sliced chilies

    

Note : “mix grated (a half) with 1 ½ cups of water and press out the thick coconut milk (1 ½ cups)”

“Mix the grated coconut for the 2^nd time with ½ cup of water and press out the thin coconut milk (½ cup)”.

Method :

• For the prawn flakes : fry the garlic till golden and mix in the prawns, salt and sugar, stirfry till prawn become dry.
• For the lower mixture : mix coconut milk, rice flour, pandan leaf, salt, and sugar, stir constantly over medium heat till mixture becomes thick, remove from heat, mix tapioca with ½ cup thin coconut milk and add rice flour, stir well, this is the first mixture.
• For the upper mixture : bring 1 cup thick coconut milk to a boil and remove from heat, take out the upper part of cooked coconut  milk (½ cup), mix 1 tbs tapioca with ½ tbs rice flour, ¼ tsp salt and add the coconut milk.
• Fill small moulds to three quarters full with the first mixture and steam for 10 minutes, pour the second mixture on top of the first one and steam again for 10 minutes, remove mould from heat and put aside to cool, remove cake from moulds, sprinkle the top with prawn flakes, fried onion and garnish with chili and chopped celery.