A great cake recipe for any occasion:
Rinse the long grain rice thoroughly under running water so that no cornstarch remains on the long grain rice and put it in a saucepan with 150 ml of cold water, season with a tiny bit of salt, cover the saucepan with a lid and let it bubble on the kitchen stove. Reduce the temperature and gently toss the long grain rice for 15 min. Clean the leaf mustard and Chinese cabbage and cut them into coarse strips. Remove the peel from the carrot and cut into fine strips, spring onions into rolls. Mix egg, flour and milk to form a dough. Mix the cooked, well drained long grain rice with the pancake batter and parsley.
Season with pepper and salt. Form small rice patties and fry them in a frying pan with butter until done on both sides. Heat some olive oil in a wok and add carrot strips. Follow shortly with Chinese cabbage and leaf mustard. Extinguish with a little vegetable soup and steam until soft.
Just before serving, stir in scallions, lemon zest, tomatoes and soy sauce and season with pepper. Serve the vegetables with the rice patties.
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