Hakka Shui Ban Savory and Sweet Rice Cake

This Shui Ban is a traditional Hakka rice treat passed down through generations. With the same simple ingredients, a small change creates two different flavors. Soft and chewy in texture, the savory version is filled with the rich aroma of preserved radish, tofu, and dried shrimp, while the sweet version brings the gentle warmth and purity of brown sugar.

One batter, both savory and sweet. Simple, yet a familiar taste of home.

 

Watch step by step recipe video below:

 

Ingredients

Savory Hakka Shui Ban

Rice Cake Base
200 g rice flour
20 g tapioca starch
5 g salt
1 tbsp oil
250 g water
700 g hot water

Topping
100 g preserved radish
100 g dried tofu
25 g dried shrimp
10 g garlic
2 tbsp fried shallots

Seasoning
1 tbsp soy paste
1/4 tsp white pepper
1 tsp sugar
5 tbsp water
2 tbsp oil

Tip : Saltiness of preserved radish varies, adjust to taste

Sweet Hakka Shui Ban

200 g rice flour
20 g tapioca starch
130 g brown sugar
5 g salt * (optional)
1 tbsp oil
250 g water
700 g hot water

*Add a pinch of salt to balance the sweetness for a lighter taste and more depth of flavor

 

TIPS

• Mix until no lumps for a smoother texture
• Add hot water stir quickly to prevent lumps
• Cook on low heat until thick for a chewy texture
• Let cool slightly for a chewier texture

Hakka Shui Ban Base

1. In a bowl, combine rice flour, tapioca starch, salt, and 250 g cold water. Mix until smooth and lump free.
2. Bring 700 g water to a boil. Sweet Shui Ban - add brown sugar.  Heat until fully dissolved and boiling. Slowly pour in the batter while stirring continuously. Return to low heat, add oil, and cook until thick and smooth.
3. Lightly grease bowls with oil. Pour in the batter to about 80% full. Steam over high heat for about 25 minutes. Insert a chopstick into the center. If it comes out clean with no sticking, it is done.

 

Savory Hakka Shui Ban Topping

1. Soak dried preserved radish in cold water for about 10 minutes to reduce saltiness, then drain. (If not very salty, simply rinse and skip soaking.)
2. Soak dried shrimp until softened, then chop. Dice dried tofu. Mince garlic.
3. In a pan without oil, dry fry the preserved radish until moisture evaporates. Add oil, then add dried shrimp, tofu, garlic and stir fry until fragrant. Add fried shallots and all seasonings: soy sauce paste, white pepper, sugar, and water. Stir until aromatic, then remove from heat.
4. Let the steamed savory rice cakes cool. Top with the prepared mixture and serve.