RECIPE OF THE DAY - Hong Kong Radish Kuih one of my favourites - How to cook Radish Kuih

Hong Kong Radish Kuih


By Amy Beh
Ingredients

(A)
o 375g rice flour
o 55g tapioca flour
o 1 tbsp wheat starch (tang mein fun)
o 540ml water

Seasoning (B)
o 1¾ tsp salt or to taste
o 1 tsp sugar
o 1 tsp pepper
o 1 tsp sesame oil

(C)
* 270g radish, shredded
* 45g carrot, shredded
* 1 tbsp chopped shallots
* 1 tsp chopped garlic
* 150g Chinese sausage (lap cheong), remove the skin and chop finely
* 50g dried prawns, rinsed and chopped
* 1 tbsp oil

Method

Squeeze out any excess juice or liquid from the radish.

Heat oil in a wok, fry shallots and garlic until lightly golden and fragrant. Add Chinese sausage and dried prawns. Fry until fragrant.

Combine ingredients (A) in a mixing bowl. Add seasoning (B) and stir to mix, then pour into sausage and dried prawn mixture. Cook over medium low heat until mixture thickens. Transfer batter to a lightly greased 22cm cake pan.

Steam over high heat for about 30-35 minutes or until cooked through. Remove kuih from tin to cool completely and cut into small rectangular pieces. Dip in plain flour. Shake off any excess flour then deep-fry in hot oil until the pieces of kuih are golden.

Related Recipes

* radish
* Chinese sausage

source taken from: http://kuali.com/recipes/