April 12, 2010

Steamed Salty Rice Cakes with Radish/Wun Chai Go

This is another one of my favorite snacks whenever I visit Malaysia. I remembered fondly how we used to wait for this hawker to come by our house with these delicious cakes in his basket. He would turn the hot steamed cakes on a plate with a bamboo stick and serve savory sauce on top. It is so good that we often went back for seconds.
1¼ cups rice flour
3 cups water
¼ tsp. salt
1 cup salted radish, rinsed well and cut in small chunks
1 small shallot, thinly sliced
½ cup lean pork, thinly sliced
salt and pepper to taste
6-8 shallow bowls
1. Mix rice flour, water, and salt in a bowl. Stir well to mix. Pour into a saucepan and cook over low heat till mixture get thick, but not lumpy. Remove from heat.
2. In a food processor blend radish and pork in small pieces. Heat pan with 1 tablespoon of oil, fry shallots till soft and add radish/pork mixture until they become fragrant. Season to taste.
3. Brush bowls with some oil. Pour some batter into each bowls and spoon some turnip mixture on top. Place the bowls in a pre-heated steamer tray and steam over high heat for about 30-35 minutes (until the skewer comes out clean when poke in the middle).
4. Serve it in the same bowl or wait for it to cool and invert it over a plate. Top with soy sauce mixed with some oil, and leftover toppings.
Printable Recipe

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