• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • (A)
  • 375g rice flour
  • 55g tapioca flour
  • 1 tbsp wheat starch (tang mein fun)
  • 540ml water
  • Seasoning (B)
  • 1¾ tsp salt or to taste
  • 1 tsp sugar
  • 1 tsp pepper
  • 1 tsp sesame oil
  • (C)
  • 270g radish, shredded
  • 45g carrot, shredded
  • 1 tbsp chopped shallots
  • 1 tsp chopped garlic
  • 150g Chinese sausage (lap cheong), remove the skin and chop finely
  • 50g dried prawns, rinsed and chopped
  • 1 tbsp oil


  1. Squeeze out any excess juice or liquid from the radish.
  2. Heat oil in a wok, fry shallots and garlic until lightly golden and fragrant. Add Chinese sausage and dried prawns. Fry until fragrant.
  3. Combine ingredients (A) in a mixing bowl. Add seasoning (B) and stir to mix, then pour into sausage and dried prawn mixture. Cook over medium low heat until mixture thickens. Transfer batter to a lightly greased 22cm cake pan.
  4. Steam over high heat for about 30-35 minutes or until cooked through. Remove kuih from tin to cool completely and cut into small rectangular pieces. Dip in plain flour. Shake off any excess flour then deep-fry in hot oil until the pieces of kuih are golden.

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