Chinese Radish Cake or Chai Tow Kueh

A real quickie post before I have to shower and rush over to school to pick up little one. Made this today, just in fact. Was sifting through all my pieces of papers containing jotted down recipes as I intend to type them out and file them nicely, and came across this recipe.

I cannot even remember whose recipe this is. Either my grandma's or her helper's. It was written so long ago. Anyway, here it is. I will make some amendments the next time I do it as it was quite hard, I don't mean hard hard but I would like it a little softer. I also saw it on another blog. Lily's recipe calls for 4 cups water whereas mine is only 3.

Here's what a Chinese radish looks like. Click on the link to read more.

Chinese Radish Cake
Ingredients -

1 radish (grated) - squeeze out excess juice
2 bowls of rice flour (chinese rice bowls)
3 bowls of water (mix this well with rice flour) - I will use 3half to 4 bowls next time
1 tsp pepper
2 tsp salt (you'll probably have to add more if adding water) - taste it and see


Optional ingredients (you can use either one or you can use all of the following) -

chinese mushroom (cut into strips)
lean meat (cut into strips)
chinese sausage (sliced)
dried shrimps (soaked in water to soften)


Garnish -

shallots
spring onions
cut chilli


Method -

1. Fry shallots till golden and remove. Next, fry chinese sausage and remove. Fry the dried shrimps (which have been removed from water and pat dry). Set all these ingredients aside.

2. Fry radish, add salt and pepper, then add flour. Add the above ingredients together and fry till well mixed.

3. Pour out into a round cake tin and steam for 1/2 an hr.

4. Remove from steamer and garnish.