Steamed Lo Bak Gou (Chinese Raddish Cake)

I taught this in my Domestic Sc class. Some students even fried it after we steamed the lo bak gou... it was really delicious... due to we only cook halal food in school, we didn't use 'char siu' or 'siew yoke', or even 'lap cheong'. I used dried shrimp instead, and it tasted as good... here's the recipe:

Ingredients

 190g rice flour

 70g wheat starch (tang meen fun)

 35g potato flour / corn flour / tapioca flour

 450ml water

 225g pared shredded radish

 35g dried shrimp, soaked and coarsely chopped

 20g diced Chinese sausage (lap cheong) / Chinese mushroom

 3 tbsp oil

 1 tsp sesame oil

Seasoning

 1 tsp salt

 25g castor sugar

 1/2 tsp pepper

 1/2 tsp ground black pepper

Method
Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.

Combine shredded radish with hot water in a saucepan and cook over a gentle low heat for 10 minutes until radish is soft.

Add in oil and sesame oil and stir in dried prawns and Chinese sausage. Mix in batter and stir with a wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.

Transfer into a greased 20cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 minutes or until kuih is set and firm. Cool thoroughly before cutting into slices.

Heat 1-2 tablespoons oil in a non-stick saucepan and fry the slices for 1-2 minutes on both sides or until lightly golden. Serve with chilli sauce.

EMMMmmmm...yummy!!!!