April 12, 2010
Steamed Salty Rice Cakes with Radish/Wun Chai Go
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.
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).