C: rice flour 500 g
water 750 g
D: dried shrimp 70 g
dried shiitake 13 g
pork lard 2 tbsp
soy sauce 1 tbsp
Cheng Chi fried shallots 20 g
E.Cheng Chi fried shallots 40 g
F:Sugar 2 tbsp
Salt 2 tsp
White pepper 0.5 tsp
Method:
1. Rinse the white radish and shred it.
2. Combine the group C ingredients,mix into a batter and set aside.
3. Fry the shredded shiitake from group D in the lard until fragrant, then add the dried shrimp, and then the soy sauce and fried shallots. Lift out and set aside.
4. Put the shredded radish and the group B water in a wok, cover, and bring to the boil quickly over a high heat.
5. Add the group F ingredients (sugar, salt and white pepper) to season,and boil for about 3 minutes.
6.While it is still boiling, pour inthe group C batterslowly, turn off the heat, and stir with a spatula while hot until it gelatinises and turns white.
7. Add the fried group D ingredients and the group E fried shallots and mix through evenly with the spatula.
8. Pour into 450 g loaf tins (non-stick, so no oiling needed) and steam over a high heat for 60–70 minutes.
If you do not have a large enough steamer, use two 8-inch loose-bottomed tins instead.
Once steamed, let it cool completely before turning it out.
The recipe specifies Cheng Chi fried shallots for a reason: it is the difference between handmade and handmade that fills the room.