TALAM EBI (INDONESIAN DRIED SHRIMP RICE CAKE)

Talam ebi is one kind of many Indonesian rice cakes. Tho talam ebi is not my fave, but it was my mom's fave. She loved talam ebi. And, this time I made it to honor and remember my mom. If only I know how to make it when she still alive, she will definitely be happy.

Basically, talam ebi is made from rice flour and coconut milk, then dried ebi fried as toppings. It tasted good. The rice cake is a bit chewy with savoury dried shrimp.
If you never eat it before, I guess you should try it ;).

I changed some ingredients. You can go to this link for the original recipe.

Talam Ebi

Ingredients:
For Rice Cake:
200 gr rice flour
50 gr tapioca flour
700 ml thick coconut milk
1/2 tsp salt
1 sheet pandan leaf

For Topping:
100 gr dried shrimp (so called ebi), soaked and chopped
1 stalk green onion, thinly sliced
4 piece dried red chilli, rinse, sliced
3 cloves garlic, chopped
1.5 tsp sugar
100 ml olive oil

Preparation:
For the rice cake:
In a bowl, combine rice flour and tapioca flour, dissolve with halve coconut milk. Set aside.
IN a saucepan, boil the remaining coconut milk, sugar and pandan leaf until boiling. Pour the boiling coconut milk mixture into rice flour mixture. Stir until well combined.
Pour the rice cake batter into small bowl until the bowl is full. Steam the rice in preheated steamer for 20 minutes until thoroughly cooked.
Transfer the bowl to a plate. Remove the rice cake from the bowl. Place it at serving plate. Top it with the toppings. Serve it.

For the toppings:
In a small pan, heat olive oil over medium heat. Stir in red chilli and garlic until fragrant. Add in dried shrimp, stir until half cooked. Add in green onion, cook for another 3 minutes or until the dried shrimp is well done. Ready to use.