To make the rice tapioca cake, you need to pre-cooked the porridge. All you need is about 3/4 bowl rice cooked with 1.5 litres of water and turn it into a thick porridge (just like the picture below). Cool the thick porridge first before use.
Next, mixed the thick porridge with 3.1/2 bowl of tapioca flour and knead it into a dough. Flatten it into a greased steaming tray and evenly pat the dough to 1 cm thickness. Next, steam for 20 minutes. Leave it to cool and refrigerate for 2 hours before cutting into slim slices (just like the picture below).
Great....now the Rice Tapioca Cake is ready for frying into a savoury dish. All you need is some chopped garlic, chinese celery, spring onions and dried shrimps, alternatively, you may use prawns too.
Saute the chopped garlic and fry the dried shrimps till aromatic, add in a plate of the rice tapioca cake, 1 Tbs of dark soy sauce, dash of pepper and stir fry to mix evenly. When rice tapioca cake has soften, add in the chinese celery and spring onion. Serve Hot.... Yummy! The balance can be kept in small portion in the freezer and thaw it before use when you want to enjoy this dish.
Here it is, an authentic Hokkein savoury dish
Thank you Grandpa for the authentic recipe :))