1 packet of rice flour (non glutinous)
2 heaped tablespoons of tapioca flour (not corn flour)
3 cups of boiling water (200 gm each)
l tsp salt
Mix the above together to form a dough. Knead thoroughly
Finally add 2 more tablespoons of tapioca flour for a final round of kneading to make a soft dough.
Roll into a tube, l inch in diameter and about 8 inches long. Or you can make round cakes of 1/2 inch thick and 2 inches wide.
If you have a bah gui mould, use it.
Prepare a steamer for steaming. Oil a basket or colander for steaming.
You must steam the rolls exactly 15 minutes. Do not peep otherwise the dough would not be cooked.
After steaming, you can cut up the roll or cakes when they are cooled. They are ready for frying.
You can always soak the dried ones which you can buy easily in any supermarket or Asian store now.
|Photo from my blogger friendm, Sunflower Food Galore|
My way of preparing the Bah Kui at home:
1. Stir fry the lap cheong (optional), onions, garlic and freshly made bah gui slices in good cooking oil.
2. crack as many eggs as you like into the rice cakes and turn over with the ladle until they are well mixed.
3. In another wok prepare pork or chicken slices with leeks, (*optional bean sprouts) cook them until well done.
4. Mix this leek and meat stir fry with the prepared bah gui mixture. Add soy sauce and chilli sauce to taste. I like my bah gui full of pepper with a bit of fish sauce.
Mix the two parts together and you get a well fried bah gui that does not stick to the wok!!