Wan Kueh, Xian Kueh, Salted Cake: Simple and delicious

This year's Mother's Day cake is this super simple yet healthy and delicious treat!

Taiwanese salty mouth cakes are called differently in different places, and they also have different characteristics according to the eating habits of the North and the South, which is very interesting!

Steamed in a bowl is called "wan kueh", the northern part of the kueh is placed on top, so the wan kueh itself is white; the southern part of the stir-fried ingredients is mixed inside and part of the top, so the wan kueh itself is light brown.

The steamed ones in a larger pot are called "Xian Kuei", and the seasonings and stir-fries are ever-changing. Among them, the most famous one with shredded radish is called "radish cake", but since there is no delicious radish to buy in May, making a simple salty kueh is really a super happy home-made snack.

➤ Xian Kueh, Wan Kueh itself material

• 1 cup of rice noodles: 1 cup of cold water: 1 cup of boiling water (good practice when there is no scale)
• Optionally add a teaspoon of Taibai powder to increase the taste
• The weight ratio is about rice noodles 1: cold water 2: boiling water 2
• The whole package of rice noodles is usually 600g. In my family, it is 200g of rice noodles: 400ml of cold water and 400ml of boiling water. The finished product is just enough for four adults to eat a meal.

➤ Xian Kueh, Wan Kueh Fried Ingredients

• Essential: Shiitake mushrooms, oil, salt, sugar, soy sauce
• Optional: pepper, dried cabbage

➤Container

• one inner pot
• One clean waterless bowl + scale
• A graduated measuring cup
• You can put the inner pot into an outer pot that is heated by water
• Because I just want to wash an inner pot that touches oil, I have researched a way to directly use an inner pot without a frying pan.

★Special instructions:

• In a lazy way of changing the southern method, mix all the fried ingredients in it, the operation is simpler, and it can be easily played every day.
• Because there is no need to take out Meimei, no plastic film, no baking paper, and no need to divide bowls, you can operate it directly in the inner pot from the beginning.

☛ Practice

1. Soak the shiitake mushrooms in advance, leave the shiitake water, and slice the shiitake mushrooms. (If it is fresh mushrooms, just slice them directly)
2. Heat the inner pot over water until dry, add oil, fry the mushrooms, add 5 tablespoons of soy sauce, a little sugar, and a teaspoon of salt. (The taste of the stir-fry is up to personal preference)
3. Because it is absolutely safe to heat and fry in water, turn to medium and small fire and stir fry occasionally, and you can leave it alone. Use a clean and anhydrous bowl to measure 200g of rice flour (+ optionally add a teaspoon of Taibai flour).
4. Turn off the heat, take out the inner pot (be careful with hot hands), measure the amount of mushroom water, pour it into the inner pot, 400ml - mushroom water = cold water to make up. Leave a little cold water and pour the rest into the inner pot. (Currently, the inner pot contains stir-frying ingredients + mushroom water + some cold water)
5. Pour all the flour into the inner pot, wash the bowl with the remaining cold water, pour it into the inner pot, and mix well. (Currently the inner pot is stir-frying + mushroom water + cold water + powder)
6. Pour 400ml of hot boiling water into the inner pot, pour while stirring, and mix well. (All ingredients and water are in the inner pot)
7. Heat the inner pot over water, stirring constantly, until gelatinized (the whole pot is a bit mayonnaise).
8. Put the inner pot into the electric pot and steam with 3 cups of water. You can use chopsticks to insert it and take it out to try it. If you feel unsure, you can steam it again with 1 cup of hot water.
9. It will naturally take shape after cooling.

☺How to eat

• Just scoop out a big spoon and eat it.
• You can mix it with ketchup, chili sauce, soy sauce, and any sauce you want.
• If you can’t finish it, put it in the refrigerator. You can fry it or steam it the next day. The fried skin will have a slightly different taste, but it must be eaten while it’s still hot. , just as delicious.
• On the Internet, I saw that there are cut small pieces to eat together in thickened soup. List them. Those who are interested can try it.