Recipe Ingredient
- (A):
- 150g rice flour
- 570ml water
- (B):
- 75g sago, soaked for 5-10 minutes and drained well
- 350g sugar
- 600g radish, finely shredded and with excess juice or water squeezed out
- (C):
- 4 tsp salt
- 80g frosted winter melon strips (tung kwa), chopped
- For spice:
- 5 cloves garlic, pounded
- 4 shallots
- 15g cekun roots
- 2 tsp pepper
- 2 tsp coriander powder (ketumbar)
- 2 tbsp oil
- For garnishing:
- 100g roasted groundnuts, pounded
Instructions
- Mix (A) well and leave aside. Heat oil and saute spices till fragrant. Add sugar and shredded radish. Stir well to dissolve the sugar. Blend in (B), (A) and (C). Cook over medium flame till batter is thick and sticky.
- Steam a well-greased 25cm square tray over boiling water. Pour cooked batter into tray and steam for about 30 minutes.
- Immediately after steaming, garnish with pounded groundnuts. Leave to cool, preferably overnight, then cut into diamond-shaped slices.
