Steam Radish Cake


 Makes 8 Inch round pan with 2 inch thickness

White Radish, shredded - 500g

Dried Shrimps - 24g

Chinese Sausage - 2

Dried mushroom, soaked overnight - 40g

Rice Flour solution - mix the below in a separate bowl

Rice Flour - 200g

Potato Starch - 2.6 Tbsp

Lukewarm water - 450 ml

Condiments mixed in the above solution

Chicken stock powwder - 1.32 tsp

Salt - 1 Tsp

Sugar - 1.3 Tbsp

Pepper - a few dashes

Sesame oil - 1/2 Tbsp (to be mixed in the final assembly)


1. Poached radish in boiling hot water for 5 mins. Drained.

2. Saute dry shrimps, chinese sausage and mushrooms. Add in radish. 

3. Off the flame and add to the above the rice flour solution and condiments. 

4. Add in boiling water.

5. Add in the sesame oil and mix well.

6. Transfer to a greased pan and steam for 1 hour 15 mins. I used a electric steamer. 

7. There may be water on top of the cake after steaming. Leave to cool at room temperature for 2 hours. The water will slowly dry up. 

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