2 dried black mushrooms, soaked and cut into thin strips
1/2 tsp sugar
1/8 tsp salt
1 tbsp oil
8 shallots, sliced thinly, then fried for shallot crisps
Chopped spring onion
1 red chilli, seeds removed, shredded finely
Boil radish for 10 minutes. Drain well and set aside. Combine rice flour and sago flour in a mixing bowl. Add 500ml water and 1/2 tsp alkaline water. Mix well, then leave aside for 10 minutes. Strain to remove impurities.
Heat oil in a wok, add cooked radish and rice flour mixture. Add seasoning ingredients and cook till mixture turns into a thick batter. Scoop a ladleful of batter into a small chinese bowl greased with cooking oil.
Steam over rapidly boiling water for 20 to 25 minutes or until cooked. Sprinkle with cooked topping ingredients and garnishing, then serve with chilli sauce.
To cook topping: Heat 2 tbsp oil and fry chopped garlic and choy po until golden. Add dried shrimps and fry till fragrant. Add mushrooms and stir-fry briskly. Add sugar and salt, then dish up.