Ingredients A:
600-700g radish (sliced thinly/ shreded)
1L water
1L water
1 tsp salt
3 tsp sugar
2 cloves garlic
3 tbs cai poh
1 tsp sole fish powder
1 tsp MSG (optional)
1 cuttfle fish (optional)
2 tsp pork lard (optional)
Ingredients B:
500g water
250g rice flour
50g glutinous rice
Method:
- Add all ingredient A together and boil for 10mins.
- Remove cuttlefish from wok.
- Mixed ingredient B togther, use hand easier to remove all lumps.
- Pour into the wok and mixed with ingredient A, immediately turn off the fire.
- Stir and mix carefully, it should be sticky and gluey.
- Transfer it to a mould and steam for 30mins and done.
- After cool, move to fridge. Easier to cut after chilled.