1 bowl of rice flour
2 bowls of water
1/2 (appr 10cm ) Radish/ white carrot (shredded)
1/2 carrot (shredded)
1tbsp dried shrimp ( minced)
3 shitake mushrooms (diced)
1 tbsp minced meat (optional)
4 small red onion (minced)
Some oil for frying
2 tsp sea salt
1 tsp chicken powder
1/2 tsp sugar
1tsp fish sauce
1tsp light sauce
Note: bowl refer to rice bowl. 1 rice bowl appr equivalent to 1 cup
Method
1. Mix rice flour with water. Add salt, sugar & chicken powder. Stir well. Set a side
2. In a wok, put about 2 tbsp oil fry the onion n shitake mushrooms & shrimp till fragrance or slightly brown. Then add minced meat. Add raddish n carrot n stir for a while. Add fish sauce n light sauce. Stir well.
3. Lower the fire, pour in the rice flour mixture onto the carrot. Continue to stir until the liquid mixture almost dry. Texture like soft dough.
4. Transfer into a round cake pan or steaming pan.
5. Boil a wok of water. When water is boiled, place the container of carrot mixture into the wok, then put on the wok cover n steam for 40-50min.
Note: seasoning is all estimation. You may adjust to your desire.
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