Recipe Ingredient
- 190g rice flour
- 70g wheat starch (tang meen fun)
- 35g potato flour
- 450ml water
- 225g pared shredded radish
- 100ml hot water
- 35g dried shrimp, soaked and coarsely chopped
- 20g diced Chinese sausage (lap cheong)
- 3 tbsp oil
- 1 tsp sesame oil
- Seasoning
- 1 1/2 tsp salt
- 25g castor sugar
- 1/2 tsp pepper
- 1/2 tsp ground black pepper
Instructions
- Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.
- Combine shredded radish with hot water in a saucepan and cook over a gentle low heat for 10 minutes until radish is soft.
- Add in oil and sesame oil and stir in dried prawns and Chinese sausage. Mix in batter and stir with a wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.
- Transfer into a greased 20cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 minutes or until kuih is set and firm. Cool thoroughly before cutting into slices.
- Heat 1-2 tablespoons oil in a non-stick saucepan and fry the slices for 1-2 minutes on both sides or until lightly golden. Serve with chilli sauce.
