芋头糕、萝卜糕、金瓜糕是星马人经常早餐和茶点吃的糕点。我们喜欢沾上特制的叁巴辣椒酱或甜酱，再配上一杯浓浓的咖啡乌（就是不加奶只加糖的黑咖啡），实在是简单又风味十足的点心。
今天做的这款眉豆糕没有上边提到的三种糕点那么有名，却非常非常好吃。在这个禁足在家的日子，干豆子可比萝卜芋头更好储藏，所以做眉豆糕更合适，只要几种干料就可以了噢！
今天的眉豆糕是自己磨米浆做的，浓浓的米香真的很让人欲罢不能噢！
SteamedYam Cake, Steamed radish cake and Steamed pumpkin cake were my alltime favorites for breakfast and teatime.
Thisversion of steamed cake is using black eye peas and homemade groundrice, Steamed black eye peas cake is a little rarer and is mostlikely only found homemade even back home inMalaysia.
At thetime of shelter in place and when we are told to limit our groceryshopping trips, dried pulses like black eye pea are really goodchoice of protein to have and have a long shelf life! This steamedcake can be made with few dried ingredients at home. Delicious andvery comforting food indeed.
材料：
250 克 眉豆（泡水三个小时洗净备用）
30 克 虾米（泡软切碎）
50 克 红葱头切片炸成葱酥 （或买来的葱酥，大约 2大勺）
4-5 朵干香菇 （泡发切碎）
80 克肉末/五花肉 （可用腊肠代替）
300 克籼米 （陈米）洗净泡水三个小时备用
2 大勺木薯粉/粟米粉
1/4 小勺五香粉
1/2 小勺胡椒粉
1 1/2 小勺盐 或 适量
800 克 水
Ingredients：
250 g ofBlack eye peas
2 tbspDried shrimp (soaked in hot water, washed, andchopped)
50 gm ofshallot for fried shallot or (ready made fried shallot 2tbsp)
4-5Dried mushroom（Soaked and chopped）
80 gMinced/bacon （You can use somechopped chinese sausage instead）
300 g ofAged rice ( I used Basmati, any long grain aged rice willdo)
2 tbspTapioca flour/Corn starch
1/4 tspChinese five spices
1/2 tspWhite pepper powder
Salt totaste (Around 1.5 tsp)
800 ml ofwater
1.把眉豆和米洗净泡水至少三个小时，泡过夜也不怕。2.泡好的眉豆沥干水份再加1杯水入蒸锅蒸45分钟，取出沥干水备用。眉豆用蒸的形状保持的比较好，做出来的糕比较好看。3.籼米沥干水份后和300克水倒入破壁机里搅拌至顺滑，加2大勺薯粉/玉米淀粉再稍微搅匀即可。4.把香菇、虾米和红葱头切碎和切片。1. Cleanand soak rice and black eye peas for at least 3 hours, you can alsosoak them overnight and make the cake in themorning.2. Drainthe soaked black eye beans and add 1 cup of water，steam the beansfor 45 minutes, drain and set aside. Steaming retain the shape ofthe beans in comparison to boiling.3. Drainthe rice and place rice in a mixer with 300 g of water and grinduntil smooth. Add 2 tbsp of tapioca/corn starch and run the mixer2-3 pulses to mix it into the grounded rice.4. Sliceor chop the mushrooms, dried shrimps and shallot.
5.把肉末/腊肠入锅爆香，锅里再加入一点食油加热把红葱片加入炒香，加入香菇和虾米一起炒香。 6.把蒸好的眉豆倒入锅里一起炒至水分蒸发后加入食盐、五香粉和胡椒粉炒香。7.倒500克水到锅里煮滚，把搅拌好的米糊缓缓倒入锅里，中小火一边煮一遍搅拌至米糊成团，铲子炒不动的时候即可。8.把炒好的粉团装到抹了油的盆子里，在粉团表面抹一点油，用保鲜纸盖着然后慢慢压平整。9.把糕放到蒸锅里大火蒸60-70分钟。蒸好的眉豆糕不要马上拿出来，冷却后倒扣切块和叁巴酱或甜酱一起吃。第二天煎香了更好吃噢！
5. Heatsome oil in a cooking pan and add minced meat/chopped ChineseSausages, cook until oil releases, add the sliced shallot and fryuntil fragrant.6. Addchopped mushrooms and dried shrimps. Add the cooked black eye peasand cook together until all liquid evaporated, season with salt,five spice powder and white pepper powder.7. Add500 ml of water to the pan and bring to boil, slowly pour thegrounded rice mixture in , keep stirring until the liquidsolidified, when the spatula feels hard to move and the rice doughbecome somewhat stiff, it is ready for steaming.8. Oiledam 8 inches baking pan and place the dough in the pan, with thehelp of a cling film or disposable gloves, slowly spread a littlevegetable oil over the dough and firmly pressed the dough into thepan. Make sure the surface is flattened outevenly.7. Steamthe yam cake for 60-70 minutes, do not take the cake out once itsdone, let it cool before slicing and serving with some sambalbelachan or Hoisin Sauce.
