Ye Mon

Combine rice flour, salt, and baking soda in a large mixing bowl.

Pour cold water gradually into the flour mixture while stirring continuously to form a smooth batter free of lumps.

Stir in chopped ginger into the batter until evenly distributed.

Heat peanut oil in a large pan over medium heat until shimmering.

Add cowpeas or garden peas to the hot oil and stir-fry for 2–3 minutes until lightly cooked.

Pour the rice flour batter into the pan with the peas, stirring constantly to combine and prevent lumps from forming.

Continue stirring the mixture over medium heat for 8–10 minutes until it thickens and becomes creamy, scraping the sides and bottom of the pan regularly.

Slice spring onions into thin rounds, separating the white and green parts.

Add the white parts of the spring onions to the mixture and stir well to incorporate.

Transfer the ye mon to a serving bowl and garnish with the green parts of spring onions before serving warm.