I was rather amazed that I had made this like so many times but had never blog the recipe down. Well, here it is just in case I need to hunt for it again one of these days.
Ingredients:
- 500g turnip (julienne with my magi mix)
- 300g rice flour
- 50g corn starch
- 2.5 cups water (inclusive of those reserved water)
- 2 pcs of lap cheong or chinese sausages (cut to either small cube or slices)
- 6pcs of dried mushroom (hydrate and cut to small cubes - reserve the water)
- 4pcs of dried scallop (soaked in water and then shred it - reserve the water)
- 60g dried shrimps (soaked in water and lightly chopped - throw away the water)
- 2pcs of shallots, finely slices
- 6 cloves garlic, finely chopped
- 2tbsp oil
- 1/2 tsp salt (for marinade)
- 1/2tsp sugar (for marinade)
- 1/2tsp wine (for marinade)
- 1tbsp soy sauce
- 1/2tsp white pepper
- 1tbsp oil
Method:
- Marinade the lap cheong, mushroom, dried scallops and dried shrimps with the marinate ingredients.
- In a mixing bowl, mix the rice flour, corn starch, water, soy sauce, white pepper and 1tbsp of oil.
- Heat up the 2tbsp of oil and saute the items from step one for about 2-3mins.
- Next add in shallots and saute for another 2-3mins before adding in the garlic.
- Now add in the radish and stir fry it till it is mix evenly with all the other ingredients.
- Lower down the fire and pour in the liquid mixture and quickly stir it around. Once evenly coated, turn off the fire.
- Prepare the water to steam the cake. While the water is boiling, scoop the creamy mixture on a greased pan.
- Steam for about 20mins on high.
- After it is done, leave it to cool before slicing or serving otherwise it will be sticky.
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