1200ml water
1/2tsp alkaline water
350g sifted rice flour
20g sifted tapioca flour
Ingredients :
2 tsp minced garlic
50g Chinese sausage, finely chopped
50g dried shrimps, soaked and finely chopped
150g radish, peeled and shredded
Seasoning
1 tsp salt
2 tsp sugar
2 tsp chick stock granules
2 tsp pepper
Method:
- Grease 10-inch baking tin and line with greaseproof paper. Combine ingredients A and mix well.
- Heat 1 tablespoon oil in wok.
- Stir-fry garlic, Chinese sausage and dried shrimps till fragrant. Add shredded radish and seasoning and stir-fry briefly.
- Add Ingredients A and stir-fry thoroughly. Pour mixture into baking tin and steam over high heat for about 40 minutes. Remove and let cool.
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