Known to us here as Cha Kueh.
Ingredients:
(A)300g radish,shredded
(B)220g rice flour
40g tapioca flour
20g wheat flour
250g water
1 tsp salt
1 tbsp sugar
(C)50g water
Method: KUEH
1.In a mixing bowl, combine (B) rice flour, tapioca flour, wheat starch, salt, sugar, and cold water together.
2. Cook (A) with water till soft, or until radish turns translucent. Discard the water.
3. Heat pan with 1 tbsp oil, fried radish for 2 mins. and pour in (C).
4. Continue cooking till boiled. Stir in the flour mixture and cook over low heat until the mixture thickens.
5. Pour into an 8" square pan and steam over boiling water for about 30 mins or until cooked. Cool radish
cake thoroughly before cutting into cubes.
Ingredients for frying the radish cake:
3 tbsps chai poh(sweet pickled radish)
3 cloves garlic, minced
3 eggs
oil
Seasoning: To taste
dark soy sauce
sweet soy sauce
light soya sauce
pepper
sambal chili (optional)
Method:
1. In a nonstick pan, heat oil and fry minced garlic and chai poh. Fry till aromatic.
2. Add in radish cake cubes and fry till lightly browned and lightly crisp. Heat should be medium-high.
3. Add in seasoning and fry to coat evenly.
4. Push the radish cake to the side of the pan, then crack eggs into the pan. Allow the egg to set slightly
before flipping the radish cake over it.
5. Garnish with spring onion and serve hot.
