Recipe Ingredient
- 450g radish, peeled
- 300g rice flour
- 1/2 tsp salt
- 1 tsp alkaline water (kan sui)
- 2 tbsp oil
- 900-950ml water
Instructions
- Grate radish finely and squeeze out excess water (this is to remove the bitter juice).
- Combine rice flour, salt, water, oil, water and alkaline water in a mixing bowl. Mix well into a batter.
- Pour batter into a wok, add in radish and cook, stirring well to combine for about 3-4 minutes.
- Pour mixture into a lightly greased 20cm square tray. Steam over rapid boiling water for about 50-60 minutes or until kuih is firm.
- Remove the kuih and let it cool completely before cutting.
