Tainan rice bowl cake

Step 1: Heat 4 tbsp neutral oil in a wok over a medium heat and fry 4 shallots until evenly golden, stirring often. Lift out half the crisp shallots for the batter and leave the rest in the oil.

Step 2: Add 5 ½ oz pork belly to the wok and fry until browned on all sides and cooked through, with no pink inside (160°F on a probe).

Step 3: Add 6 dried shiitake mushrooms and 2 tbsp dried shrimp and stir-fry for 2 minutes, until fragrant. Stir in 1 ½ tbsp tamari and ½ tsp ground white pepper, cook until the pan is almost dry, then take off the heat.

Step 4: Whisk 7 oz rice flour, ⅔ oz potato starch, 1 tsp salt and 1 ¼ cups cold water into a smooth, lump-free batter in a large bowl.

Step 5: Pour 2 cups boiling water into the batter in a steady stream, whisking all the time, then tip it into a pan with the reserved shallots and 2 tbsp of the oil from the wok. Stir over a low heat until it thickens to a soft, smooth porridge that coats the spoon.

Step 6: Oil six small heatproof rice bowls (about 250 ml each). Divide the pork mixture between them, then spoon the thick batter over, filling each bowl to 1 cm below the rim.

Step 7: Bring water to the boil in a steamer. Wrap the lid in a tea towel, set the bowls in the steamer and steam over a medium-high heat until the tops are set, shiny and spring back when pressed. Top up with boiling water if needed.

Step 8: Meanwhile, make the sauce: stir 3 tbsp tamari, 2 tbsp sugar, ¾ cup water and 1 tbsp rice flour together in a small pan and simmer, stirring, until thick and glossy, like syrup.

Step 9: Let the cakes rest for 5 minutes, then loosen the edges with a knife. Serve in the bowl or turned out, cut into chunks with a spoon, with the sweet sauce poured over, a dab of 3 cloves garlic and 1 tsp chilli sauce.