INGREDIENTS A
250g Fischeon (diced)
2 tbsp dried shrimp (chopped)
1 tsp Garlic (chopped)
300g Radish (grated)
INGREDIENTS B
1200 ml Water
300g Rice flour 沾米粉
20g Corn flour 薯粉
2 tbsp Wheat starch 澄面粉
2 tsp Chicken powder or Mushroom seasoning powder
1/2 tsp pepper
1 tsp salt
1 tsp sugar
METHOD
1) Fry fishcheon with 2 tbsp of oil till fragrant at low heat, remove from oil. Set aside for later use. Using the oil remain inside to pot to fry garlic, and dried shrimp till fragrant, add in 1 or 2 tbsp of oil if necessary.
2) Put all dry ingredients, rice flour, corn flour, wheat starch chicken/ mushroom powder seasoning, sugar, salt n pepper in a pot.
Add in 500 ml cold water, follow by radish and all fried ingredients mix well. Add in 700 ml hot water and mix well. Boil it with medium heat till it form a watery but sticky texture. Use wooden spatula to stir mixture to prevent starch stick at the bottom of the pot.
3) Transfer watery sticky rice flour mixture into a grease steaming tin and steam for 40mins.