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Ingredients

Steamed Sponge Cake 1,200 grams short grain rice (Japonica) 1 cup flour 1 package rapid rise baking powder (including two small packages) 1 liter water 1½ cups sugar Full-of-Joy 10 wonton wrappers Some corn kernels Some pineapple Some sweet yam Cashew nuts Carrots, Shiitake mushroom 1 small apple 10 lettuce leaves Vegan mayonnaise Salt Vegetable seasoning Vegan shredded protein Peaceful Chestnut 10 chestnuts 600 grams oyster mushroom tops 200 grams vegan ham 20 grams vegan meat patty Red pepper, yellow pepper, and green pepper 3 tablespoons sesame oil Ginger 3 tablespoons vegan satay barbeque sauce Chinese cedar sauce (Toona Sinensis Pasta sauce) 3 tablespoons soy sauce 3 tablespoons non-alcoholic mirin 1 teaspoon vegetable seasoning White pepper

Directions

Steamed Sponge Cake: Blend 1 packed of baking powder with 1.200 grams of short grain rice. Soak the rice in water for 3 hours. After that, put half of the rice in a blender, add in 500 ml of water. Put on the lid, and blend it for about 2 minutes. Pour the blended rice in a pot. Then repeat for the half remaining rice. Add the sugar to get it dissolved. Sift the flour first, and then add the flour, and stir a little bit. After the batter is rising, spoon it into the bowl. Fill it to 90% full, so that when it expands, it will split on the top and it will look pretty. Put the steamer on the stove. Use high heat and let it boil. When the water in the steamer boiled, put in the bowls and let the batter steamed for about 20 minutes. Keep using the high heat while steaming. After 20 minutes, take the cake out, and ready to be served. Full-of-Joy: Soaked the mushrooms for a while until it is softened. Stir-fry the mushrooms with some oil. When the aroma has come out, turn off the heat. Add some salt, some white pepper powder. Stir and mix it well. Peel and cut the sweet yam and the carrots. Cut them into little pieces, soaked them briefly (to retain their bright color) and then steam them. Pour them in. Next, peel the pineapple and the apple, cut into pieces, pour them in. Pour in the corn kernels. Mix them well, and put in onto a plate. Next, take the wonton wrappers. Trim them into circular shape. Heat some oil, and when the oil is hot enough put the wonton wrappers in for the deep-fry. Since the wonton wrappers is flat, press it lightly with a soup spoon to form a concave shape. Just fry briefly until slightly brown. Take it out, and drain the oil. Arrange the wonton wrappers one by one. Put the lettuce on the bottom of the wonton wrappers. Put in the mixed vegetables on the lettuce. Add some cashew nuts on top. Add some vegan mayonnaise on top. Ready to be served. Peaceful Chestnut: Peel the shell of the fresh chestnuts and steam them. Cut the bell peppers. Fry the vegan meat and vegan ham until they are golden brown. Take it out and set it aside. Fry the oyster mushroom for a while until they become crispy. Take it out and set it aside. Fry the bell peppers. Take it out and set it aside. Stir fry some ginger until the flavor comes out. Use low heat. Add the vegan barbeque sauce, the soy sauce, and the Chinese cedar sauce. Put in chestnuts, the vegan meat, the vegan ham, and the oyster mushroom. Stir them for a while. Add some water so it will be absorbed. Add in the bell peppers. If needed, you can add a little bit salt just to taste. Ready to be served.