Steamed Noodle Cake

A flexible and translucent vermicelli cake, bound by a creamy coconut custard. The cake should be springy to the touch and release a warm brown sugar aroma.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 543
• Protein: 11 g
• Carbs: 77 g
• Fat: 21 g

Ingredients

• 200 g Dried rice vermicelli ( rehydrated and cut )
• 250 ml Coconut milk
• 3 piece Egg ( beaten )
• 80 g Brown sugar
• 1 tbsp Corn starch
• 40 g Raisin optional
• 1 tbsp Sunflower oil ( for the mold )
• 100 g Red bean paste (Anko) ( slightly softened )

Instructions

1. Noodle hydration

   Soak the rice vermicelli in lukewarm water for 10 minutes. They should soften without becoming brittle. Drain them carefully and cut them coarsely with scissors to make mixing easier.

2. Batter preparation

   In a mixing bowl, whisk the eggs with the brown sugar until the mixture lightens slightly. Stir in the coconut milk and cornstarch. The preparation should be smooth and coat the back of a spoon.

3. Mixing and molding

   Incorporate the vermicelli and raisins into the batter. Oil a round high-sided mold. Pour half of the preparation, spread the red bean paste in the center, then cover with the rest of the mixture: the noodles must be well submerged in the liquid.

4. Steam cooking

   Place the mold in the steamer basket over boiling water. Cover and cook for 30 minutes. The cake is ready when the surface is firm and a knife blade comes out clean.

Chef's tips

• Do not pack the noodles too tightly in the mold so the batter can circulate.
• Let it cool slightly before unmolding, otherwise the cake may collapse.
• The cake should be slightly jiggly when removed from the heat; it will set as it cools.

Storage

Store in the refrigerator for 2 days. To restore the original texture, reheat for a few minutes in a steamer.