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Nyonya Style Radish Kuih (Chai Tow Kuih) Recipe

by Global Cookbook

Ingredients

150 gm rice flour 570 ml water 75 gm sago - soak for 5 - 10 min, drain well 350 gm sugar 600 gm radish - shred finely and squeeze out any excess juice or possibly water 4 tsp salt 80 gm frosted winter melon

Lb. 5 cloves garlic 4 x shallots and 15g cekun roots 2 tsp pepper 2 tsp coriander pwdr (ketumbar) 2 Tbsp. oil 100 gm roasted groundnuts - pounded

Directions

1. Method:MIX (A) well and leave aside. Heat oil and saute/fry spices until fragrant. Add in sugar and shredded radish. Stir well to dissolve the sugar. Blend in (B), (A) and (C). Cook over medium flame until batter is thick and sticky.
2. Steam a well-greased 25cm square tray over boiling water. Pour cooked batter into tray and steam for about 30 min.
3. Immediately after steaming, garnish with pounded groundnuts. Leave to cold, preferably overnight, then cut into diamond-shaped slices.

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