Steamed Radish Cake 蘿蔔糕

Fried carrot (radish) cake, especially the black style which is fried with thick sweet soy sauce is one of my favourite hawker fare in Singapore, me being a fussy eater I only love the one at Bedok Interchange Centre. The hawker did a good one, the hawker was generous in the sauce and garlic as a result the fried carrot cake was not dried at all and filled with nice garlic aroma. I don't think there is any fried carrot cake available in New Zealand, so the only way to eat that is to learn to make from scratch. As Tony is away to the South Island this afternoon, I decided to make it when he left the house. He don't like radish  I guess when you don't like, you will by put off by the smell of it. I have to make steamed radish cake inoder to have fried carrot(radish) cake...After scouring the internet for recipes as well as reading my best friend's blog, I came out with this recipe for the Steamed radish cake in my 1st attempt.

Ingredients:
1 Radish ( 700g when grated) +100ml water
200g of Rice flour
50g of Tapioca flour
250ml water
A dash of pepper
1 Teaspoon of Oyster sauce
1 Teaspoon of Chicken Stock powder
1 Teaspoon of salt
125g of Diced Bacon (I am not a fan of Chinese sausages so have substituted it with Bacon)
1 Tablespoon Of Oil

1. Steam the grated radish(together with 100ml water) in a bowl for 30minutes or until the radish is soft . Remove cover and allow to cool. Do not discard the water inside the bowl of radish.

2. Heat up a skillet in medium heat, brown the diced bacon for 2minutes and remove from heat and set aside for it to cool.

3. Combine rice flour, tapioca flour, chicken stock powder and salt in a mixing bowl. Mix the water with oyster sauce and stir well. Pour the oyster sauce mixture into the mixing bowl to combine into a batter.

4. Add radish(including the water mixture in the bowl when steaming the radish) and diced bacon to the batter. Stir and mix well.
5. Lay a baking tray(with 20cm in diameter)with baking paper(optional), then pour the mixture into the baking tray.

6. Steam it for 45-60 minutes or until chopstick comes out clean after inserting into the cake.
7. Cool it before cutting. You can eat it on its own or fried it with egg, preserved radish and garlic.