shredded white radish 400 g
C: rice flour 500 g
water 750 g
white pepper 1 tsp
sugar 1 tbsp
salt 2 tsp
D: pork belly, cut into thin strips 220 g
dried shrimp 45 g
dried shiitake 13 g
pork lard 2 tbsp
soy sauce 2–3 tbsp
Cheng Chi fried shallots 57–80 g
Method:
1. Peel and rinse the white radish and taro and shred both.
2. Combine the group C ingredients,mix well and set aside.
3. Fry the shredded shiitake, dried shrimp and pork belly strips from group D in the lard until fragrant, then add the soy sauce and fry.
4. Pour the group B water into a wok and bring to the boil over a high heat, then add the group A ingredients and bring back to the boil.
5. Turn the heat down and, while it is still boiling, pour in the group C batter slowly, stirring so it gelatinises and turns white.
6. Turn off the heat, add the fried shallots and the fried group D ingredients and mix through evenly.
9. Pour into the tins and steam over a high heat for 70–80 minutes. (With non-stick tins there is no need to oil them.)
