Ingredient
750g radish (peeled)
100g preserved sausages
100g pumpkin (diced)
160g long-grain rice flour
3 tbsps corn starch
60g dried preserved pork
2 tbsps dried shrimps
1 tbsp cooking oil
1 tbsp finely chopped spring onion
1 tbsp chopped coriander
Seasoning
2 tsps salt
1/2 tsp sugar
1/4 tsp pepper
Method
Dice Chinese sausages and dried preserved pork finely. Soak dried shrimps until soft. Chop finely. Peel the radish. Grate 3/4 portion of radish into shreds. Cut the rest into thicker strips.
Heat some oil. Stir fry Chinese sausages, dried preserved pork, dried shrimps and striped radish until done. Stir fry diced pumpkin. Set aside.
Stir fry shredded radish. Pour in 1/2 cup of water and cook briefly. Turn off the heat. Stir in seasoning, rice flour and corn starch.
Put in the ingredients from step 2 (Save some of them for sprinkling on top later). Stir until thick batter consistency.
Pour the batter into a greased cake tray of 20 cm in diameter. Sprinkle the remaining ingredients on top. Steam it for 40 minutes. Sprinkle spring onion and coriander. Serve.
