• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 250g radish, shredded
  • 40g shredded carrot
  • 1 tbsp oil
  • 1 tbsp chopped shallots
  • 1 tsp chopped garlic
  • 130g Chinese waxed pork belly, finely chopped
  • 1 stalk Chinese sausage, skin removed and chopped
  • 50g dried shrimps, soaked, chopped, drained and chopped
  • 325g rice flour
  • 50g tapioca flour
  • 1 tbsp wheat starch (tang mein fun)
  • 500ml water
  • Seasoning:
  • 1 1/2 tsp salt or to taste
  • 1 tsp sugar
  • 3/4 tsp pepper
  • 1 tsp sesame oil


  1. Squeeze out juice or liquid from the grated radish.
  2. Combine rice flour, tapioca flour, wheat starch and water into a batter.
  3. Heat oil in a wok and fry shallots and garlic until lightly golden and fragrant. Add in waxed pork belly. Chinese sausage and dried shrimps. Fry until fragrant.
  4. Add batter into the fried sausage mixture and stir in seasoning to mix. Cook over a medium low heat stirring constantly until mixture thickens.
  5. Transfer the mixture into a 23cm square tray. Steam over rapidly boiling water for 30-35 minutes or until cooked through.
  6. Remove tray and leave to cool completely. Cut into thick slices.
  7. Toss the cut slices of radish kuih in some plain flour. Deep-fry in hot oil until golden brown. Dish out the radish kuih and serve with chilli sauce.
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