Chinese steam raddish cake (Lo Pak Koh)

Ingredients:



1.5k raddish (shredded, separate the juice and the shredded raddish)

250g flour

2 tablespoons corn flour

500g diced ham

5 to 6 dried mushroom (soften the mushroom overnight in cold water, then dice)

100g dried shrimp (soften in cold water for a couple hours)

2 Chinese dried sausages (diced)



Steps:

1. Pan fry the ham, mushroom, shrimp and sausages. Then put them aside.

2. Mix the raddish juice with flour and corn flour.

3. Pan fry half of the shredded raddish for 5 mins.

4. Add mixture (2) into (3) gradually and continue to stir it. It will quickly become thickened.

5. Add another half of the raddish into (4), continue to stir for another 5 mins.

6. Put (5) into a cake mold.

7. Steam (6) in boiling water for around 30 mins.
8. Slide into small pieces and pan fry then until the colour turns golden.