Hong kong style radish cake

Ingredients

• 600 gm Radish, shredded finely
• 1 cup water for boiling shredded radish
• 5tbsp. Oil
• 6 cloves Chopped Garlic
• 3tbsp. Dried Shrimp, soaked & diced
• 1 pair Chinese Sausage, removed membrane & diced
• 120gm lean meat, diced

for Batter:

• 300gm Rice Flour
• 75gm Tapioca Flour
• 1/2 tsp. Alkaline Water
• 1/2 tsp. Fine Salt

Seasonings:

• 1/2 tsp. Fine Salt
• 1 cube Chicken Stock
• 1/2 tsp. White ground pepper
• 1/2 tsp. Five Spices Powder

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Preparation

• Place shredded radish into a pot, pour in 1 cup of water & boil until the radish become soften. Drain out the water from the radish & keep the water for rice batter.
• Place the batter ingredients into a mixing bowl & mix well, strain & set aside.
• In a cooking wok, heat up oil & fry chopped garlic & chopped dried shrimp until fragrant, add in diced chinese sausages & diced meat, saute for 2 minutes.
• Add in boiled radish & seasonings, make sure the chicken stock cube is dissolved before pouring in the rice batter.
• Adjust the fire to low heat. Stir the rice batter again before pouring it into the wok. Use a strainer to strain the batter into the wok & keep stirring the batter until the batter becomes thicken.
• Dish out the mixture into a greased steaming tray & steam with high heat for 1 hour. Leave to cool before serving.