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
Instructions
- Squeeze out any excess juice or liquid from the radish.
- Heat oil in a wok, fry shallots and garlic until lightly golden and fragrant. Add Chinese sausage and dried prawns. Fry until fragrant.
- 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.
- 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.
