Recipe for Cantonese Style Radish Cake

A recipe from Amy Beh.
Star 16 Feb 2010

Cantonese Style Radish Cake

190 g rice flour
70g wheat starch (tang meen fun)
35g potato flour
450 ml water
225 g pared shredded radish
100 ml hot water
35 g dried shrimp, soaked and coarsely chopped
20g diced chinese sausage
3 tbsp oil
1 tsp sesame oil

Seasoning
1 1/2 tsp salt
25 g castor sugar
1/2 tsp pepper
1/2 tsp ground black pepper


1.  Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.

2.  Combine shredded radish with hot water in a saucepan and cook over low gentle heat for 10 mins until radish is soft.

3. Add in oil and sesame oil and stir in dried prawns and sausage.

4.  Mix in batter and stir with wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.

5.  Transfer into a greased 20 cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 mins or until kuih is set and firm.

6.  Cool thoroughly before cutting into slices.

7.  Heat 1-2 tbsp oil in a non stick pan and fry the slices for 1-2 mins on both sides or until lightly golden.

Serve with cili sauce.