Fried Radish Cake (Chai Tow Kway)

INGREDIENTS

500 g rice flour
2 tbsp tapioca flour
8 full small rice bowls water (approximately 1.5L total)
1 tbsp oil, plus 3 tbsp for final frying
1 large daikon, peeled and grated
1 tbsp salt
1 tbsp sugar
1 tbsp five-spice powder
Pepper, to taste
1 tbsp pork lard
2-3 cloves garlic, finely chopped or crushed
30 g deep-fried pickled radish
2 eggs
1 tbsp soy sauce
kecap manis, to taste
sliced spring onion, to garnish

RECIPE PREPARATION

Mix 3 bowls of water with the rice and tapioca flours. Boil the rest of water, add and mix until smooth.

Heat a wok over high heat. Add the one tablespoon of oil, radish, salt, sugar and five spice powder. Cook for a few minutes, until radish has softened, seasoning to taste with pepper and more salt. Stirring continuously, gradually pour in the rice liquid. Keep stirring until the mixture is thick (but not solid).

Put mix in a steamer basket and spread it evenly, smoothing the top. Steam over boiling water until cooked (about 30 minutes – test by inserting a skewer into the centre). Allow to cool, then refrigerate overnight to set.

Heat remaining 3 tablespoons of oil in a non-stick pan over high heat.

Cut chai tow kway into bite-sized pieces. Fry with pork lard, garlic and pickled radish (should take a couple of minutes), mashing the cubes a little (this helps them go crisp).

Add eggs and soy sauce and mix through gently, then add kecap manis to taste (it adds sweetness).

Garnish with chopped spring onions to serve.

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