Preparation

• step 1

  Put 130g glutinous rice flour, 55g wheat starch, 55g corn starch, 20g white granulated sugar and 300g water into the mixing bowl

• step 2

  Mix the ingredients at 30sec/REV4, take out them, and then clean the mixing bowl

• step 3

  Put 30g oil, 20g diced cured pork, 20g diced Chinese sausage, 30g soaked dried shrimps and 40g soaked dried scallops into the mixing bowl

• step 4

  Without the measuring cup, stir-fry the ingredients at 3min/120°C/BREV1

• step 5

  Add 500g shredded white radish

• step 6

  Without the measuring cup, fry the ingredients at 5min/120℃/BREV1

• step 7

  Add 450g water

• step 8

  Install the simmering basket on the mixing bowl lid to prevent spillage, and cook the ingredients at 15min/120℃/BREV1

• step 9

  Take off the simmering basket from the mixing bowl lid, add the prepared batter, and mix the ingredients at 30sec/REV3

• step 10

  Spread oil paper in a mould and brush oil on its four inner sides, and pour the mixed batter into the mould

• step 11

  Pour 1,500g water into the mixing bowl

• step 12

  Place the mould into the steamer, put on the steamer set, and steam the batter at 60min/120℃/REV1

• step 13

  Take out and naturally cool the steamed cake, refrigerate it in a refrigerator for 5hr, cut it into 1cm thick slices Put these cake slices on a pan, and fry them until their both surfaces turn golden brown

• step 14

  Enjoy HongKong-style White Radish Cake lonely or match it with XO Sauce for enjoyment