One of my fav hawker food and is pretty easy to make... but a lot of prep work...
Ingredients:
- 650 - 700g radish (shredded)
- 650 - 700g radish (shredded)
- 1 no chinese sausage (finely diced)
- 30g dried scallop (Soak to soften, then shred it. Add the soaking water to the rice flour mixture water)
- 20g dried shrimp (Soak to soften & finely diced)
- 25g dried mushroom (Soak to soften & finely diced)
Chicken stock
- 600ml of water
- 2 tsp concentrated chicken stock
- 30g dried scallop (Soak to soften, then shred it. Add the soaking water to the rice flour mixture water)
- 20g dried shrimp (Soak to soften & finely diced)
- 25g dried mushroom (Soak to soften & finely diced)
Rice Flour mixture
- 450g rice flour
- 10g tapioca flour
- 600ml water
Chicken stock
- 600ml of water
- 2 tsp concentrated chicken stock
Seasoning
- 1.5tsp salt
- 1tbsp light soy sauce
- 2tsp sugar
- Sesame oil & pepper
Directions:
1) Blanched radish in boiling water till slightly translucent & drain
2) Heat up 2-3tbsp oil to fry dried scallops, dried shrimp, sausage and mushroom till fragrant.
3) Add in radish, chicken stock (600ml) & seasoning, bring to boil.
4) Off heat, add in rice flour mixture, stir well quickly and pour into the greased tin.
5) Steam for 1 hr
n it's done!!! Yummy!! Enjoy!!!
Ways to eat the steam radish cake:
(1) Garnish and eat it hot
(2) Cool for at least 1 hour and pan fry
(3) Stir fry with egg, garlic and sweet sauce aka Chai Tow Kway (fried carrot cake)
Ways to eat the steam radish cake:
(1) Garnish and eat it hot
(2) Cool for at least 1 hour and pan fry
(3) Stir fry with egg, garlic and sweet sauce aka Chai Tow Kway (fried carrot cake)
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