Step 1

In a food processor add steamed mung bean and salt and pulse until smooth.

Step 2

Rehydrate the dried prawns in cold water for 2 hours. Drain and pat dry with paper towel.

Step 3

Put the rehydrated prawns in a food processor and blitz to a fine floss.

Step 4

Heat a small frying pan over low heat, add the prawns, cook on low heat while stirring continuously for 10 minutes or until dry.

Step 5

Place the mung beans in a large bowl and cover with cold water for 6 hours or overnight.

Step 6

Wash and drain the pre-soaked mung bean. Put the mung bean in a steamer and steam for 15 minutes or until mung bean is soft.

Step 7

Store in an airtight container in the pantry or fridge for up to 1 week.

Step 8

Place the pork fat in a large frying pan over medium-high heat. Render the fat on all sides for 20 minutes until crispy. Transfer them to a plate lined with paper towel to drain.

Step 9

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

Step 10

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Step 11

Now add the rest of the water, and whisk until you achieve a fine liquid batter. Set aside and let it rest for 1 hour.

Step 12

To make the batter, in a large bowl combine rice flour, tapioca flour, and salt. Make a well in the center and whisk in 1/2 the warm water.

Step 13

Brush the dipping bowls with vegetable oil to make it easier to remove them after cooking.

Step 14

Working in batches, arrange the bowls in the base of a large bamboo steamer and fill each bowl with 1 tablespoon of batter.

Step 15

Set the steamer over a saucepan or simmer water and steam for 5 minutes until the rice cake is cooked. Carefully remove the dipping bowls and repeat with the remaining batter.

Step 16

Remove the steamed rice cakes and transfer them to a serving plate. Spoon a little mung bean onto the cakes, top with a few pieces of pork fat and prawn floss. Drizzle the scallion oil and dipping sauce over the cakes and serve immediately.