Chai Tow Kuih Recipe

Chai Tow Kuih Recipe

(Steamed Radish Cake Recipe)

4-6 tablespoons oil

200 g sugar

600 g radish, shredded very finely and squeezed dry

75 g sago (pearl tapioca), soaked for 5-10 minutes, drained

80 g candied winter melon (tangkwa), diced

Spice paste:

50 g (5 cloves) garlic, peeled

40 g (4) shallots, peeled

15 g cekur ginger root

2 teaspoons peppercorns

2 teaspoons coriander (cilantro) powder

Batter mixture:

250 g rice flour

400 ml water

4 teaspoons salt

Garnishing:

100 g roasted peanuts, pounded

Method:

Heat the oil in a wok to sauté the spice paste until fragrant.  Add sugar and shredded radish.  Stir well to dissolve the sugar.  Add the sago, melon and batter mixture.  Cook over a medium flame until batter is thick and sticky.  Add more water if batter is too thick.  Turn off the heat.  Steam a well-greased 20cm (8inch) square tray over boiling water.  Pour cooked batter into the tray and steam for about 30 minutes.  Immediately after steaming, garnish with the pounded peanuts.  Leave to cool, preferably overnight, before cutting into diamond-shaped pieces.