Electric Cooker Old-Fashioned Savory Rice Pudding

Miss the traditional savory rice pudding from street vendors? You can actually achieve that soulful texture using an electric cooker. The rice batter becomes smooth and chewy once cooked. Ingredients: Rice Batter: 100g rice flour, 15g tapioca starch, 350cc water, 1/2 tsp salt. Meat Topping: 80g ground pork, 2 dried shiitake mushrooms (soaked and chopped), a little dried shrimp, 1 tbsp soy sauce, fried shallots to taste. Garnish: Half or 1/4 salted duck egg yolk (optional). Instructions: Sauté the Meat Topping: Stir-fry the ground pork, chopped mushrooms, and dried shrimp. Add soy sauce and fried shallots, mix well, and set aside. Prepare the Rice Batter: In a pot, combine rice flour, tapioca starch, salt, and water. Stir until smooth with no lumps. Heat over low heat, stirring constantly, until it slightly thickens (to a soup-like consistency, then turn off the heat). Assemble and Steam: Lightly oil the inside of a heat-resistant bowl or small deep dish. Place the sautéed meat topping and salted egg yolk at the bottom. Pour in the prepared rice batter (filling about 80% full). Steam in Electric Cooker: Add 1.5 cups of water to the outer pot of the electric cooker. Steam until the switch pops up, then let it rest for 10 minutes to set. It's done. Serve with garlic soy sauce and pickled radish bits for a 100% authentic old-fashioned taste!