Mont Lin Ma Yar

Ingredients

• 150g rice flour
• 50g glutinous rice flour
• 1/2 tsp ground turmeric
• 1 tsp salt
• 350ml water
• 12 quail eggs
• 150g cooked chickpeas, drained
• 4 spring onions, finely sliced
• 1 small handful garlic chives, chopped
• 6 tbsp peanut oil
• 2 tbsp crispy fried shallots
• 1 tsp crushed dried chilli flakes

Before you cook

• Whisk the rice flour, glutinous rice flour, turmeric and salt together in a bowl.
• Pour in the water gradually while whisking, until the batter is smooth and about as thick as single cream.
• Rest the batter for 15 minutes so the flour hydrates.
• Slice the spring onions and chop the garlic chives.
• Crack the quail eggs into a small bowl one at a time so you can pour them cleanly.

Steps

1. Set a takoyaki pan or an aebleskiver pan over a medium heat and let it get properly hot.
2. Brush each hollow generously with peanut oil.
3. Whisk the batter again and fill each hollow to just below the rim.
4. Drop a few chickpeas and a pinch of spring onion into half of the hollows.
5. Slide one quail egg into each of the remaining hollows and add a pinch of chives.
6. Cook for 3 to 4 minutes without touching them, until the edges lift away from the pan and the bases are crisp and golden.
7. Loosen each half-sphere with a skewer and check the underside is browned before going further.
8. Lift a chickpea half onto an egg half and press the two flat faces together to make a ball.
9. Repeat the pairing with the rest, working quickly so everything is still hot and tacky.
10. Pile them onto a plate and scatter over the fried shallots and chilli flakes.
11. Serve immediately, before the shells lose their crispness.