Thursday, February 24, 2011

Chinese Radish Cake -白罗卜糕



300 g turnip
20 g (4 pcs) black mushrooms (soaked in water until soft and diced)
240 g rice flour
40 g tang flour/tapioca flour
40 g dried shrimps (soaked in water until soft and diced)
3 cups of water
1 chinese sausage (cut into small pieces)
50 g roast pork (cut i to small pieces)


~ 1 1/2 tsp. salt
~ 1/2 tsp sugar
~1 tsp chicken granule
~ 2 tablespoon oil
~ seasame oil


chopped spring onions
coriander leaves
toasted sesame seeds


~ 1) Peel and shred turnip. Cook with 1/2 cup of water with 1 tablsepoon sugar.

~2) Dice black mushrooms, dried shrimps and chinese sausage, roast pork.
~3) Mix rice flour and tang flour well with water to form batter. Add in turip shreds and seasoning.
~4) Stir fry the dried shrimps, Chinese sausage, roast pork and mushrooms with 1 tablespoon of oil until fragrant.
~5) Add 3) into 4), stirring all the ingredients until are well mixed and becomes half cooked.
~6) Pour batter into greased baking tin (22 cm) and steam for 50 minutes.
~7) Remove from heat. When cool, slice the radish cake and fry in a non-stick pan till brown.

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