This type of pudding is well known as "guay" in Taiwanese language. Food that's made with main ingredient rice flour often been called "guay". Daikon Radish Guay is one very traditional home made celebration food in Chinese New Year, nothing fancy but simply is the best.
level | prep time | total time | yield |
intermediate | 30 mins | 1 hr 30 mins | 4-6 servings |
Ingredients / Preparation:
1. 650g daikon radish (after peeled) / grated
2. 220ml rice flour / mixed with water
3. 250ml water (1cup) / mixed with rice flour
4. 1 tbs dried prawns (optional) / soaked in water, shopped finely
5. 2 tbs shallots / fried shallots
6. 8-10 small size dried mushrooms / soaked in hot water for 10-20 mins, chopped finely
----- sauce -----
7. 1/2 tsp soy sauce
6. 8-10 small size dried mushrooms / soaked in hot water for 10-20 mins, chopped finely
----- sauce -----
7. 1/2 tsp soy sauce
8. 1 tsp salt
9. 1/2 tsp sugar
10. 1/3 ground white peppercorn
Method:
1. Heat 2 to 3 tablespoons of cooking oil in a wok over medium heat. Add prawns, mushrooms, stir-fry 1 to 2 minutes. Add fried shallots and sauce, mix well.
2. Add grated daikon radish, stir-fry till all ingredients mixed well, bring the mixture to boil and turn off the heat. Slowly pour rice flour batter into the wok, and whisk gently until mixed well (if the rice flour batter has been sitting aside for a while, quickly whisk again before use it).
3. Pour the batter into a steamer with baking paper on the bottom. To allow the hot steam air through the steamer, PDD used two small spoons jammed on both sides in the steamer (see photo above).
4. Fill up at least half water in a different layer of steamer (if using steel steamer), or in a suitable size of pot/wok for bamboo steamer. Bring the water to boil, and sit the steamer on the layer of the steel steamer, or in the pot/wok if it's a bamboo steamer, lid on.
5. Remain high heat for the first 10 minutes, afterwards reduce heat to medium high heat and steam for one hour.
6. Remove steamer from the bottom level from a steel steamer, or the pot/wok. Allow it to cool down on a cooling rack.
7. To server, it's optional to cut into 1 centimeter thick slice and pan fried them. With PDD's kindness guiding to get the crusty sides and dip in a favourite sauce are a reward.
Nagging PDD:
*Warm pudding is very hard to hold it's shape, wait till it's cool down then remove the baking paper.
*Fried shallots can be seen at most Asian supermarket, otherwise it can be replaced with fresh ones, and deep fried into a golden colour before they are used.
*Warm pudding is very hard to hold it's shape, wait till it's cool down then remove the baking paper.
*Fried shallots can be seen at most Asian supermarket, otherwise it can be replaced with fresh ones, and deep fried into a golden colour before they are used.
*Dried prawns have very strong smell, the quantity can be half of the recipe or added none.
*Remember it is very important to build airway for steam to come through in steamer, without the airway in the steamer, pudding won't be easy to be cooked. There are more alternative ways such as place in two or three shape as a circle's cookie cutter (only if the cutter are taller enough to prevent the batter flows to sides) etc.
*Different quantity of the pudding requires different time of cooking, it's also depending on how big the steamer is to set up the steam time. For example, diameter of PDD's steamer is 20 centimeter, as if you're using a steamer bigger to PDD's, due to the base measure area is bigger, same quantity of the pudding in this recipe would laid out thinner in the steamer. Therefore, cooking time may be reduced from an hour to 40 minutes.
*Refrigerate ones that's leftover, do not freeze it!!
yummy~~~