So I just substituted the balance with red carrot instead. It didn't not affect the texture at all, in fact, I quite like the color it ends to it.
What you need:
900g shredded white radish (strained) (I added 300g carrot to make up the difference)
750ml water (410ml + 340ml)
76g Chinese sausage, chopped finely
38g dried shrimps, soaked, roasted and chopped finely 5 dried scallops
3 tsp salt
1 tbsp sugar
2 tsp sesame oil
Pepper
340g rice flour2 tbsp tapioca flour
For garnish: (I forgotten about this)
6 shallots, sliced thinly and fried till crispy Spring onions
Method:
Heat up work and sauteed sausages until fragrant.
Add in the mushroom, dried scallop, dried shrimp and fry until fragrant.
Combine radish and add 150ml water. Let it simmer over low heat for 10 to 15 mins.
Mix rice flour, tapioca flour and 600ml water to make into a batter. Add in sugar, salt, sesame oil and pepper.
Stir the flour batter into the radish mixture and continue to cook until it thickens. Remove.
Pour the thickened mixture to an oiled tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula..
Test, if not cook, another further 10 mins.
Cool thoroughly before cutting.
Garnish with dried shallots and spring onions.If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .
