Bengali-style Chai Poh Neng

Ingredients

In the Bengali adaptation of Chai Poh Neng, we incorporate traditional Bengali spices and flavors to create a unique twist on the original Chinese dish. The use of turmeric, cumin, and mustard seeds adds a distinct Bengali touch to the rice cake, enhancing its flavor profile. Additionally, the addition of pickled radish provides a tangy element that complements the savory nature of the dish. We alse have the original recipe for Chai poh neng, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 cup pickled radish, thinly sliced 1 cup pickled radish, thinly sliced
• Salt to taste Salt to taste
• Vegetable oil for greasing Vegetable oil for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the rice flour, water, turmeric powder, cumin seeds, mustard seeds, and salt. Mix well to form a smooth batter.
2. 2.
   Cover the bowl with a clean cloth and let it ferment overnight in a warm place.
3. 3.
   Grease a steamer tray with vegetable oil.
4. 4.
   Pour the fermented batter into the greased tray and spread it evenly.
5. 5.
   Steam the batter over medium heat for 30-40 minutes, or until the rice cake is cooked and firm.
6. 6.
   Remove the steamer tray from heat and let it cool for a few minutes.
7. 7.
   Cut the rice cake into squares or desired shapes.
8. 8.
   Serve the Bengali-style Chai Poh Neng topped with thinly sliced pickled radish.

Treat your ingredients with care...

• Rice flour — Make sure to use fine rice flour for a smooth texture in the rice cake.
• Turmeric powder — Turmeric adds a vibrant yellow color to the dish and offers numerous health benefits.
• Cumin seeds — Toast the cumin seeds before adding them to the batter to enhance their aroma.
• Mustard seeds — Temper the mustard seeds in hot oil before adding them to the batter for a burst of flavor.
• Pickled radish — Use thinly sliced pickled radish for a tangy and refreshing topping.

Tips & Tricks

• For added flavor, you can sprinkle some roasted cumin powder on top of the rice cake before serving.
• Adjust the amount of pickled radish according to your preference for tanginess.
• Serve the Bengali-style Chai Poh Neng warm or at room temperature for the best taste.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Experiment with different pickled vegetables as toppings to add variety to the dish.

Serving advice

Serve the Bengali-style Chai Poh Neng as a snack or appetizer during Bengali festivals or as a side dish with a traditional Bengali meal. It pairs well with a cup of hot tea or a refreshing glass of lemonade.

Presentation advice

Arrange the cut rice cake squares on a platter and garnish with a sprinkle of roasted cumin powder and a few fresh cilantro leaves. Place the thinly sliced pickled radish on top for an attractive and colorful presentation.