White Radish Cake (Basic)

I had never thought of making Cai Teow Kueh due to the lack of mandatory ingredients like rice flour and cai por. Since it is now quite easily available (about a total driving time of five hours including toll charges of S$20) there is no reason not to try it out to satisfy one's cravings.
Final product
Radish puree
Pork lard added
Cooked mixture
Cover with cheese cloth before steaming
Cooked radish cake

This is Gina's recipe from Kitchen Capers. Gina, thanks for sharing.
http://www.kitchencapers.net/phpbb/viewtopic.php?t=779&postdays=0&postorder=asc&start=0

Read more tips in cooking the mixture from Gina's Forum.


Ingredients:
1 kg white radish
600 g Chinese Rice flour
6 cups hot water
1 tsp Alkaline Water (you can get this from Phoon Huat or shops selling baking items)
1 tsp salt

Method:
1. Shred radish and steam on high heat for 30 minutes.
2. Add flour and water, salt and alkaline water to mix.
3. Put it over low heat to boil.
4. Stir continuously till dry and sticky.
5. Turn off the stove and pour mix into a large square pan lined with glass paper.
6. Steam on high heat for 45 minutes
7. Wait for it to cool completely before slicing it.

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My Method:
1. I have incorporated a tablespoon of pork lard into the mixture before steaming based from my one off experience in making chwee kueh.
2. The shredded radish was brought to the boil instead of steaming with just enough water to cover and simmered gently for about five minutes. Strain, save the juices and puree ¾ of radish in a blender till smooth. Use the juice as part of water content to be added to the mixture. Mix unblended and pureed radish to the mixture.
3. Alkaline water was not used due to lack of availability but I improvised with a teaspoon of potato flour
4. To serve see link for Fried White Radish Cake