港式囖卜糕 by Nancy Kee

港式囖卜糕 by Nancy Kee
https://www.facebook.com/groups/platepalate/permalink/908602565860711/

Ingredients: 
1) 1 medium big radish, grate/shred thinly
2) 11/2 lap cheong, remove wax, chop
3) 50g dried shrimp, soaked to soften, chop
4) 350g rice flour, 100g tapioca flour, 1/4 tsp chicken powder, 1/4 tsp pepper, 3/4 tsp salt, 3/4 tsp sugar, mix with a whisk
5) 1200 ml water

Method:
1) add water to flour mixture, whisk till smooth, set aside
2) heat wok, add about 3 tbsp oil / shallot oil, add dried shrimp, stir fry till fragrant, follow by adding lap cheong, stir fry till fragrant, add in the shredded radish & mix well, abt 1-2 min
3) whisk batter b4 adding into the wok slowly, stir slowly as you pour it in. Continue to stir slowly in medium low fire till the mixture thickens to congee-like. You can taste the batter for saltiness here, add light sauce if needed. Off fire. 
4) transfer batter to a 9" pan, lined with parchment. Steam for 45-50min. Cool completely b4 cutting out the radish cake for pan-frying. 

Note:
1) if you like to have more bite, shed/grate 1/2 radish thinly & the other 1/2 coarsely. Otherwise the thinly shredded radish will melt & infused into the batter as you steam it.
2) for colours, you may add some shredded carrot or pumpkin 
3) do not remove any water surfaced on the radish cake after steaming, it will absorb back the kueh as it cools, it helps to keep the kueh moist. 
4) keep unfinished kueh in an airtight box, chill up to 3 days
Happy trying