Recipe Ingredient
- 550g shredded white radish
- 125ml water
- 25g Chinese sausage (optional), chopped finely
- 25g dried shrimps, soaked, roasted and chopped finely
- Mix together to make a watery batter:
- 300g rice flour
- 50g 'tung mien' flour
- 650ml water
- Seasoning:
- 1 tsp salt
- 1 1/2 tbsp sugar
- 1 tsp chicken stock granules
- 1/2 tsp pepper
- 1/2 tsp ground black pepper
- 4 shallots, sliced thinly and fried till crispy
Instructions
- Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has evaporated.
- Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.
- Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.
- Pour the paste into a greased 20cm to 21cm square cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 35 to 45 minutes.
- Remove the cake and allow it to cool thoroughly before cutting into slices.
- Shallow fry the radish cake slices and serve with chilli sauce.
