This is my second time making the black eyed bean kuih (savoury cake). The first time was actually a year ago in September, 2018. When I was making this kuih for the first time, I didn't complete taking photos of the making process. This time, I complete the making process and that is why you see two different coloured kuali/wok or frying pan.
In my black kuali, I started by frying chopped garlic and shallots in oil.
Than I added ingredients such as chopped dried prawns, salted radish and diced shiitake mushrooms.
After stir frying for a few minutes, I added the soaked and boiled till soft black eyed beans.
Then I poured in the pre-mixed batter consisting of rice flour, tapioca flour, water, chicken stock powder, fish sauce, salt and pepper to taste. I stirred continually until the mixture thickened and keep stirring even when the fire has been turned off to prevent mixture from sticking to the kuali.
The mixture is enough to fill up 1 big and 1 smaller tray. Steaming time took about 2 hours over medium fire.
This is my cooked black eyed bean kuih without the garnishing.
Now the black eyed bean kuih is ready to be served. This is a good snack to serve for our fellowship after our small group meeting in my house.
A serving of a very tasty piece of black eyed bean kuih. Sometimes, I like to served it with crushed roasted peanuts.
For those who likes it a little spicy, this belacan chili sauce is one of the best sauce.
I kept the kuih in the smaller tray for my friends for their breakfast and morning tea. It is a pleasure to make tasty snacks and see my friends enjoying them. This morning, a friend generously contributed 2 large yam (taro) for me to make yam kuih.
I have been young and now I am old.
And in all my years I have never seen the Lord forsake a man
who loves him; nor have I seen the children of the godly go hungry.
Instead, the godly are able to be generous with their gifts and
loans to others, and their children are a blessing.
(Psalm 37:25-26, The Living Bible-TLB)
