Fry the soy bean cakes in the oil about five to eight minutes, or until brown on both sides. Cut each cake diagonally into two triangles. Scoop out about two-thirds of the soft interior, and mash it. Set aside the outer shells.
	Crush the garlic, pepper, salt and onion into a paste. Add this to the mashed bean cake along with the eggs and ground beef. Mix well.
	Stuff the eight triangles with the mixture, and smooth over the surface. Seam over hot water in a Chinese-style steamer for fifteen minutes. The steamed cake can be eaten in a simple chicken broth or as a side dish with a condiment of Sambal Tomat.

Makes 4 to 8 servings, with other dishes.