Ingredients Jump to Instructions ↓

  1. (A) 140 g rice flour

  2. 1 heaped tbsp sago/tapioca flour

  3. 565 ml water

  4. 2 tbsp oil

  5. 1/2 tsp salt

  6. 1/4 tsp alkaline water (for further info - )

  7. Topping:(1)

  8. 6 tbsp oil

  9. 2 cloves garlic, lightly bashed

  10. 115 g chopped, preserved slated radish

  11. 1/4 cup water

  12. Seasoning:

  13. 1 tsp sugar

  14. 1/4 tsp pepper

  15. 1/2 tsp light soy sauce

  16. 1/2 tsp sesame oil

  17. Garnishing:

  18. Fried chopped garlic

  19. Chilly sauce

  20. Topping (2)

  21. Garlic oil

  22. soya sauce

  23. Golden/maple/pancake syrup

  24. Chopped fried garlic

Instructions Jump to Ingredients ↑

  1. Mix ingredients (A) and blend into a batter. Strain into a large glass bowl.

  2. Microwave on high, 1/2 min at a time until mixture thickens but still runny.

  3. Place lightly greased bowls in a steamer to heat them up.

  4. Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked.

  5. Cool the rice cakes well, then remove from cups and scatter topping ingredients over.

  6. Garnish and serve with chilli sauce.

  7. For the topping(1):

  8. Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well.

  9. Dish out and use as a topping.

  10. For the topping(2)

  11. No cooking is needed, unless you have to make chopped fried garlic Notes:

  12. In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet.

  13. Serves


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