C: rice flour 500 g
water 750 g
D: dried shrimp 70 g
dried shiitake 13 g
sugar 2 tbsp
salt 2 tsp
pork lard 2 tbsp
soy sauce 1 tbsp
Cheng Chi shallot sauce 100 g
Method:
1. Rinse the white radish and shred it.
2. Combine the group C ingredients,
3. mix well and set aside.
4. Fry the shredded shiitake from group D in the lard until fragrant, add the soy sauce and shallot sauce, then turn off the heat and let the residual warmth do the rest.
5. Add the shredded radish and cook over a medium heat.
6. Season with the sugar and salt.
7. Add the water from group B, bring to the boil over a high heat and boil for about 2 minutes.
8. While it is still boiling, pour in the group C batter and stir so it gelatinises and turns white.
9. Pour into oiled tins and steam over a high heat for 60–70 minutes.
