Radish Cake 蘿蔔糕

Ingredients A:

• 1 bag of rice flour 粘米粉 ~500g
• Tapioca flour 太白粉100g
• Water 2000ml (or 8 cups)
• Can add 1 spoon of mung bean flour to make it firmer 

Ingredients B：

• 1 radish 
• 1 small bowl of cut shiitake mushrooms 
• 菜餔
• 1tsp salt
• 1tsp white pepper
• 1tsp mushroom extract
• 1tsp five spices 五香粉
• Vegetable oil

Toppings:

• Peanut powder 
• 素肉鬆
• Cilantro 香菜
• Slices of red/green chilies

Instruction:

1. Mixed ingredients A.
2. Pour some oil into pan to stir fried mushrooms and radish.
3. Then pour in ingredients A.
4. Cook till it is in pasty.
5. Brush oils on pan, and then pour in the taro paste into pans and press gently.
6. Steam for 60 minutes.
7. Add toppings. 
8. Let it cool and turns firmer. Then cut into square/diamond shape. Serve with soy sauce paste or chili sauce.

Pour ingredients A into the pan.

Cook till it is half cooked.

Pour into pan and lightly pressed. Then steam.

After steamed, let it cool before cutting.

Then add toppings to serve.