• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

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


  1. 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.
  2. Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.
  3. Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.
  4. 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.
  5. Remove the cake and allow it to cool thoroughly before cutting into slices.
  6. Shallow fry the radish cake slices and serve with chilli sauce.

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