a pinch of salt
1 tsp corn flour
3 cups water

Topping Ingredients:
2 pkts chai po (salted), to be soaked for 5 mins and drained
5 cloves garlic, to be chopped
15 shallots, to be chopped
2 tsp sugar
a little dar sauce

Method:
Lightly greased 14 moulds.
Have steamer ready and pre-steam the moulds for 5 minutes.
In a big mixing bowl, add rice cake ingredients and stir well.
Pour mixture into the pre-steamed moulds to about 90% full.  Steam under medium to high heat for 15 minutes or until set.
Once done, let them cool down completely before using a toothpick to take them out from the moulds. Set aside.

While the rice cakes are cooling down, heat a little cooking oil in a large frying pan.  Stir-fry the chopped garlic and shallots.  Then, add in chai po.  Add additional oil if necessary.  Use low to medium heat to stir-fry.  This may take a while.  Add in dark sauce and sugar.  Cook until well mixed and sugar dissolves.

Before serving, top each rice cake with chai po.