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4 Serves
92 Mins
5 g
55 g
2 g
In a large mixing bowl, whisk together the rice flour and tapioca starch with water and a pinch of salt to create a smooth, thin batter. Let the mixture rest for at least 30 minutes to ensure proper hydration.
Ingredients, vitamins, and health benefits
Rice Flour
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
696 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Prepare the topping by finely grinding the dried shrimp using a mortar and pestle or food processor until it reaches a fluffy, shredded consistency.
Arrange small ramekins or saucers inside a steamer. Pour the batter into each vessel until about two-thirds full.
Steam the cakes over medium-high heat for approximately 10-12 minutes until they become translucent and set.
Remove the ramekins from the steamer, top each cake with the prepared dried shrimp, and serve warm with a side of fish sauce.
Tapioca Starch
Dried Shrimp
Fish Sauce
Vitamin A
0 µg / 900 µgVitamin C
55 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g17
g13
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g