Steamed Radish Cake

Assalamualaikum...

Dah sarapan? Mari sarapan sama2! Hari ni nak share resepi kuih dari masyarakat Cina yang agak popular ni.. Kuih ni ada sikit2 bersamaan dengan Kuih Talam Berlauk.. cuma berbeza dari segi bahan2nya saja.. kerana Steamed Radish Cake ni diperbuat dari lobak putih manakala talam berlauk kalau tak silap MaDiHaA diperbuat dari keladi kan? hehe.. was2 juga ni sebab tak pernah lg buat talam berlauk.. kalau silap harap dimaafkan ye..

Pada yang suka kuih2 savoury atau kuih2 Chinese style boleh mencuba ye.  Resepi ni aku ambil dari blog Lena@herfrozenwings minggu lepas. Terus berminat nak mencuba sebab semua bahan memang dah ada kat rumah. Kebetulan memang ada 1 batang lobak putih yang bersaiz kecik.  Udang kering pulak memang tengah banyak stok kat rumah tu.. itu yang laju je eksperimen hehe.  Sebelum ni dah pernah buat versi yang sikit berlainan.. boleh tengok kat SINI kalau nak tengok ye.

Ok.. thanks to Lena sharing this lovely kuih... I love it.!  Husband pun makan juga.. tapi tak berapa laju.. hehe.. but my kids  langsung taknak cuba.. haishhh! May be sebab ada topping tu agaknya.. buat for me sedap macam makan talam berlauk versi Melayu.. kadang tu rasa macam cekodok pun ye jugak.  But  it's more tastier after we pan fry.. haa.. yang ni husband suka sikit dari yg tak bergoreng tu (terlupa pulak nak ambik gambar lepas pan fry.. hehe)

Ok Lena.. let me share the recipe here ok.. thanks dear..

Steamed Radish Cake / Kuih Kukus Lobak Putih
Recipe: Lena@herfrozenwings

Source : MaDiHaA a.k.a Ratna

Ingredients:
1 medium sized local radish ( sorry i forgot to weigh my radish ~ MaDiHaA punya about 230 gm selepas dikopek kulit.), peeled and shredded, squeeze out excess water
80gms dried shrimps, soaked and cleaned, coarsely chopped (MaDiHaA gunakan separuh saja dari kuantiti ni sebab nampak banyak sangat lepas direndam)
1 chinese sausage,  coarsely chopped
2 cloves garlic
2 shallots
pepper and salt to taste
some spring onions
some fried shallots
chopped red chillies

Preparation:
1. Pour some cooking oil into the wok and saute garlic, shallots and half of the dried shrimps( 40gms ) till aromatic and put in the chinese sausage. Season with pinch of salt and pepper. Dish up and leave aside.
2. Saute the remaining half of the dried shrimps (40 gm) till aromatic for topping. Remove from fire and leave aside.

To make the batter:
150gm rice flour
2 tsp cornflour
400ml water
1 tsp salt
1 tsp sugar

Method:
1. Mix all the ingredients for batter in a large bowl , stir well to mix and sieve the mixture into another bowl.
2. Return the pre fried dried shrimps and sausage mixture to the wok , add the shredded radish and pour in the batter and cook on low fire till the batter slightly thickens, roughly about a minute. Keep stirring the mixture so that the bottom wont get burnt. When the batter begins to thicken (you will see probably one or two bubbling), remove from fire . Stir well and pour into the steaming tin.
3. Steam for about 40-45 minutes. Remove from heat and let cool in tin, sprinkle with the remaining dried shrimps, chopped spring onion, fried shallots and chilli.  Cut into pieces.
( if any leftovers, you can put in the fridge and pan fry it the next day)

Selamat mencuba!