Black-eyed Peas Kuih

 

Ingredients 

200 gm Black-eyed Peas

300 gm Rice Flour (Lotus Brand) 

100 gm Plain Flour

2 Rolls Chinese Sausages (Diced small)

50 gm Dried Shrimps (Soaked, chopped)

50 gm Shallots (Sliced)

3 Mushrooms (Soaked, diced)

1700 ml Water

Seasoning

1 Tbsp Salt

1 1/2 Tbsp Sugar

1 Tbsp Soy Sauce

1/2 tsp Sesame Oil

1/2 tsp Pepper

1/2 tsp MSG

To make Crispy Batter

4 Tbsp Rice Flour

3 Tbsp Plain Flour

2 Tbsp Tapioca Flour

75 ml Water

1/2 tsp Salt

1/4 tsp Sugar

1/2 tsp Baking Powder

1 Tbsp Cooking Oil (to add LAST)

Combine all ingredients and rest batter for 30 minutes.

Method

1. Soak beans for 15 minutes and remove skins. Boil in a pot for 15 minutes and drain well. 
2. Combine Rice Flour, Plain Flour and Water. Strain through a sieve to free off any lumps. Set aside.
3. Heat a wok with 4 Tbsp oil. Saute Shallots, dried shrimps, mushrooms, sausages. Add in 1. and 2. Keep on stirring till mixture's consistency is thick. Pour into 9 inches pan. Steam over medium heat for 30-35 minutes. Check foo doneness before removing from heat. 
4. Cool kuih for a few hours so it can be sliced nicely. Eat it plain or shallow fry with the batter.