Directions

To Cook

1. In a microwavable bowl, combine the rice flour, tapioca starch, water, vegetable oil and salt. Stir well to dissolve. Set aside for 30 mins to reduce the strong flour smell.
2. Before putting it into the microwave, stir up the batter again. Microwave for 2 mins. Take out and stir well, then microwave for 1 min. Repeat.
3. Transfer the paste into an 18x18cm (7×7 inch) square mold greased with some vegetable oil. Flatten the surface with a spoon or spatula. Steam the paste for 30-40 mins until a toothpick inserted in the middle of the cake comes out clean. Leave to cool and refrigerate overnight.
4. Remove the cake from the mold, cut into rectangular cubes in the size of a domino—about 5x2x1cm (2x1x0.5 inch). Divide into 2 portions for each serving.
5. Mix each rice flour cake portion with 1 tsp dark soy sauce and set aside.
6. To make the dipping sauce, combine soy sauce, sugar and vinegar together and stir well to dissolve. Add some chopped chilli if desired.
7. Heat 1 tbsp vegetable oil in a frying pan over medium high heat. Add the rice flour cake cubes and pan-fry both sides 7-8 mins each or until crispy and golden brown.
8. Crack 2 eggs into the pan and break the yolks to bind the rice flour cubes together. Top up with 2-3 tbsp chopped spring onion and cook for 1-2 mins until the egg is slightly set. Flip rice cakes over and cook other side for 1 min.
9. 9. Transfer to a serving plate and top up with the pickles. Drizzle some sauce over the plate, mix well and serve.