This recipe isn't hard... but it is a bit fiddly!
I advise preparing both component liquids (the yolk & the white) ahead of time and start the process with them ready made. Just to allow you to focus on the timings of the cook & assembly in a clean and calm kitchen.!
Timings :
Prep both components (yolk & white)
Prepare steamer or rice cooker so good to go
Grease yolk moulds
Mix the yolk with the tapioca and spoon into moulds.
Start the white frying.
Add the yolks in mould to steamer.
Things you need:
Mould for yolks, I use a silicon truffle mould.
A rice cooker, or homemade steamer set-up.
Asuitable surface to turn the yolk onto, I find a bread scraped the most convenient but a flat plate can also work.
Tapioca starch/ flour - this is the only ingredient that I expect may not be in your cupboard already!
YOLK
- 1 tbsp chickpeas
-150ml olive or vegetable oil
-1 tbsp ketchup
-1 tsp of djon or smooth mustard
-turmeric (adjust to desired colour)
-pinch paprika
-1 tsp miso paste
-1/2 tsp kala namak
-tapioca starch (added later!!)
Combine all above yolk ingredients (exc tapioca) until smooth.
Just before you intend to start cooking, mix 5 tbsp of the yolk mix with 3 tsp tapioca starch.
To cook the yolks, add the yolk + tapioca mix to a mould and steam for 1-2 minutes.
I use a truffle sized silicon mould so I can reuse it for other things yet it gives the classic semi-circle yolk and can have a runny inside when well timed.
Turning out the yolks is fragile and will take some pratice. I've found a bread scraper the most effective surface to turn the mould onto, and then I can slide them onto the cooking whites
WHITE
125ml soy cream (I like Alpro)
-2 tbsp oil
-water
-2 tsp corn starch
-2 tsp tapioca starch
-rice paper (optional)
Combine all whites ingredients excluding the rice paper.
This mix can then be spooned into a heated pan (with some oil to prevent sticking). I personally like to cut rice paper to the desired shape and lightly apply the white to the topside of this disk - add the paper to the pan - pour a ladle of egg white onto this surface.
I find this helps the shaping and gives the outside edge realistic texture.
Shoutout to Ticho's Table - you can find their recipe that informed this here along with a video and thorough instructions!
