• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 450g radish, peeled
  • 300g rice flour
  • 1/2 tsp salt
  • 1 tsp alkaline water (kan sui)
  • 2 tbsp oil
  • 900-950ml water


  1. Grate radish finely and squeeze out excess water (this is to remove the bitter juice).
  2. Combine rice flour, salt, water, oil, water and alkaline water in a mixing bowl. Mix well into a batter.
  3. Pour batter into a wok, add in radish and cook, stirring well to combine for about 3-4 minutes.
  4. Pour mixture into a lightly greased 20cm square tray. Steam over rapid boiling water for about 50-60 minutes or until kuih is firm.
  5. Remove the kuih and let it cool completely before cutting.
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