Sanpiau

Blend the cooked rice with 200 ml water until smooth. This adds body and a creamy texture to the porridge.

In a heavy-bottomed pot, bring 600 ml water to a boil. Add salt.

Gradually whisk in the rice flour, stirring continuously to prevent lumps from forming.

Add the blended cooked rice mixture and stir well to combine.

Reduce heat to low and cook, stirring frequently, for 10–12 minutes until the porridge thickens to a smooth, creamy consistency that coats the back of a spoon.

Add grated ginger and minced garlic. Stir well and cook for 2 more minutes.

Add soy sauce and stir to incorporate. Taste and adjust salt.

Ladle the sanpiau into bowls. Drizzle sesame oil over each bowl.

Top with sliced spring onions, chopped coriander leaves, and dried red chilli flakes.

Serve hot as a light meal or snack. Sanpiau can also be served at room temperature.