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ingredients:
- 500 g rice flour (commercial packed)
- 1000 cc water
- 300 cc strained liquid from grated radish
- 3 tbsp cooking oil
- 5 garlic cloves
- 50 g dried shrimp, soaked, squeezed dried and minced
- 1 kg grated radish, liquid drain (about 700 g grated radish and 300 cc liquid)
- 1/2 tsp white pepper
- 40 g sugar
- 20 g salt
- 75 g corn flour
- If fresh rice flour is used, the recipe should be 800 g rice flour and 700 cc water with 300 cc radish liquid.
directions:
- Combine rice flour, water and radish liquid in a big bowl. Set aside for later use.
- Heat cooking oil in a wok (big enough to hold all the ingredients). Stir-fry garlic till fragrant. Add minced shrimp. Cook for another minute.
- Add grated radish. Season with pepper, sugar and salt. Cook over medium heat for 2 minutes.
- Add rice flour mixture and corn flour into the wok. Cook till it thickens, about 4-5 minutes.
- Pour mixture into prepared pans.
- Steam over boiling water for 30 minutes.
- Remove from heat, let cool to room temperature before slicing and pan-frying.
- Radish cake can be pan-fried dusted with a little bit of tapioca flour to prevent sticking on to frying pan.
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