Description
A Malaysian steamed snack made with daikon (radish), kabocha (pumpkin), dried shrimp and shiitake mushrooms.
Ingredients
- 8 ounces, weight Rice Flour
- 1-½ Tablespoon Tapioca Flour
- 1-½ Tablespoon Corn Flour
- 1-¾ cup Water
- ½ Tablespoons Salt, Or To Taste
- 1 teaspoon Ground Pepper (white Preferred)
- 7 ounces, weight Kabocha, Washed, Peeled And Cut Into Small Cubes
- 1 pound Daikon, Washed, Peeled And Grated
- 8 whole Dried Shitake Mushroom, Soaked Then Drained And Cut Into Small Cubes
- 3 Tablespoons Vegetable Oil
- 10 whole Shallots, Peeled Then Sliced Thinly
- 3 ounces, weight Dried Shrimp
- 1 whole Red Chili, Sliced Thinly
- 2 stalks Spring Onions, Thinly Slice
Preparation
In a large bowl, mix together flours, water, salt and pepper. Stir in kabocha, daikon and mushroom cubes. Set batter aside.
In a big saute pan, heat up oil over medium heat. Add shallots and cook until golden brown. Remove shallots from the pan and set aside. Toss in the rinsed dried shrimp and fry until fragrant, about 2 minutes. Add half of the fried shallots into the pan. Pour in the batter. Stir continuously until thickened into a paste, about 2 minutes.
Smooth the mixture into a greased medium sized heatproof pan (I used an 8×8 inch ceramic pan). Prepare your steamer/steamer basket according to manufacturer’s instructions. Put the dish of batter into your steamer. Steam on high heat for 45 minutes. Remove dish from steamer basket and let it cool completely.
Invert the mixture onto a plate and top with reserved shallots, chili and spring onions. Cut into cubes and serve with some garlic-chili sauce.
