Ingredients :-
150g cooked rice (overnight)
170g plain flour
35g rice flour
½ teaspoon baking powder
100g beansprouts
4 shitake mushroom (soaked, shredded)
50g chinese chives (sectioned)
250ml water
Seasoning :
½ teaspoon salt
½ teaspoon pepper
1. Soak cooked rice with water for 20 minutes, drain well.
2. Combine soaked rice with the rest of ingredients, water and seasoning in a large bowl. Stir well to resemble the mixture. Leave batter aside to rest for about 15 minutes.
3. Heat up oil with metal ladle in wok.
4. Fill in some batter mixture in ladle. Deep fry in the hot oil for a while over high heat, then loosen the cake from ladle. Continue to deep fry it until it turns light golden brown. Remove, drain and serve.
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