Steam Radish Cake

It's 人日 today (everybody's birthday)!

I'm into my 3rd attempt over the last 3 weeks to make the steam radish cake, which is our breakfast over the next few days. The original recipe was extracted from Precious Moments. It's easy to make. It's delicious. It tastes even better if it is pan-fried till it's crispy on the surface and eaten with chilli sauce.

I have a 750g radish and I like dried chinese mushroom, so I've adjusted the recipe a bit:

Ingredients

750g radish (shredded & strained)
40g or 1 pc of chinese sausage (finely sliced)
30g dried shrimps (soaked & finely chopped)
30g dried chinese mushrooms (soaked & diced)
500ml liquid (from radish, water from soaking dried shrimps & dried mushrooms)
2 cloves of garlic (finely chopped)
1 tbsp oil

Seasoning:
2 tsp salt
1/2 tbsp sugar
pepper

Batter:
220g rice flour
1.5 tbsp tapioca flour
400ml water

Method

1. Fry the garlic with oil till it's fragrant.

2. Add in dried shrimp, chinese sausage and dried mushroom to stir fry still fragrant.

3. Add in shredded radish, water, seasoning and simmer over low heat for 10-15 mins.

4. Lower the heat and add the batter

5. Stir until the mixture thickens.

6. Pour the thickened mixture into a tray.

7. Steam on high heat for 45 minutes to 1 hour or until the chopstick comes out clean after inserting into the cake.

8. Cool thoroughly before cutting.