with MARIGOLD Fat Free Natural Yogurt
Savoury Rice Cake
Made With MARIGOLD
Fat Free Natural Yogurt
Ingredients
Filling
1 tbsp cooking oil
1cm ginger, minced
2 cloves garlic, minced
30g dried shrimps, chopped and dry-fried
2 red chillies, de-seeded and minced
3 stalks spring onions, minced
1 tsp pepper
Rice Cake
125g rice flour, sifted
15g corn flour, sifted
2 tsp sugar
1 pinch sea salt
1/2 tsp pepper
140g MARIGOLD Fat Free Natural Yogurt
250ml water
Garnish
Dried shrimps, dry-fried
Red and green chillies, diced finely
Coriander leaves, chopped
Spring onions, chopped
Method
1
To make filling: Heat oil in a pan. Sauté ginger and garlic until fragrant. Add remaining ingredients and sauté for another 1 minute until fragrant. Set aside.
2
In a pot, combine rice flour, corn flour, sugar, salt and pepper. To make batter smooth, whisk in MARIGOLD Yogurt and then add a small amount of water and whisk again.
3
Heat pot over medium heat and stir until batter thickens. Add in the ingredients for filling and mix well.
4
Grease a 6-inch square baking pan and pour batter in. Steam for 20 minutes until firm. Leave to cool.
5
Cut into slices. Add garnishes and serve.
Tip
Adding yam or sweet potato to the rice cake adds variety to the flavour.
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