Minced Chicken Savoury Cake (Talam Berlauk Ayam)

I remember having this delicious cake when I was at my secondary school and often wonder how this cake was made. Throughout the years I have been sampling this dish from time to time and got it from some of the breakfast stalls along the road. But as time progresses, it is difficult to get this dish outside unless you make it on your own. What I normally eat is the cake that is cooked with yam, but this one is equally good without the yam. Instead of yam, I substituted it with minced chicken and I am very satisfied with the outcome. Enjoy!




Ingredients
1 cup rice flour
400 ml thick coconut milk
spring onions, finely chopped
coriander leaves, finely chopped
red fresh chillies, thinly sliced
1 cup fried dried shrimps, finely grounded/blended
salt, to taste
150 gm minced chicken

Methods
1. In a cooking pot, blanch the minced chicken with water until cooked. Put aside.

2. In a bowl, mix the flour with coconut milk, salt, chopped spring onions and coriander leaves. Stir well. Add in the cooked minced chicken and stir until all ingredients are mixed well.

3. Heat your steamer, and while it is heated, pour the mixture into a 9 inch baking pan and steam for about 20 minutes.

4. After 20 minutes, take out the lid and sprinkle the blended/grounded fried dried shrimps all over the top.

5. Also sprinkle some chopped spring onions, coriander leaves and sliced red chillies and cook for another half an hour.

6. When the cake is done, let it cool before cutting them into squares before serving.

*serves 10-15 people