Radish Cake

New recipe - thanks to June Lin.

The previous recipe I used, uses corn starch instead of wheat starch.

Here's the recipe I used this time round...

350g grated radish (~1 radish)
200g rice flour
50g wheat starch
700ml water (use those collected from soaking the mushrooms and scallops)
6 mushrooms (cubed)
25g dried scallops (soaked overnight) - optional*
1 long Chinese sausage (cubed)
dried shrimps (rinsed and chopped finely) - optional*
Oil for stir-frying
Pepper and oyster sauce to taaste

Method
1) Pound the dried scallops after it has been soaked overnight.
2) Stir-fry Chinese sausage, mushrooms and scallops.
3) Add pepper and oyster sauce. Mix well.
4) Combine rice flour and wheat starch in a separate bowl and add water. Stir till smooth.
5) Add the grated radish to the frying pan. Mix well.
6) Add the flour mixture to the frying pan and fry till doughy.
7) Turn off heat and transfer mixture to a steaming tray.
8) Steam for about 45 mins to 1 hour.
9) Let it cool and garnish.

*Note: I used both dried scallops and dried shrimps. You can choose to exclude either one.

To increase the smoothness of the cake, use lesser rice flour and more wheat starch.