One white radish, one packet of Jai Lai Rice Noodle (600g), about one cup of cornstarch or clarified rice flour, mushrooms/dried scallops/shrimp/sausage, salad oil/ sesame oil/water, sugar/salt/white pepper/cooking masters, a little bit of sugar/ salt/white pepper/cooking masters

How to do it

1. Soak the mushrooms and scallops and then mince the mushrooms/shells/shrimp/sausage into small pieces

2. >2: Peel and grate the carrots

3: Add a tbsp of salad oil + ? tsp of sesame oil to the pan, add 1&2 to the pan, add a pinch of sugar/salt/white pepper/cooking master and sauté

4: Add 4 cups of water and bring to a simmer for about 8 minutes (wait for the time to prepare the batter)

5: Sift the rice flour and cornflour (or clarified rice flour) and add 6 cups of water to the mix and stir well. Stir well

6. Pour the batter into the pot of 4. and stir until the batter is semi-solidified

7. Prepare another rice cake paper and lay it in the steamer pot. Wipe a layer of salad oil on the paper

8. Pour the semi-solidified radish cake batter into the steamer pot and steam it for about 50 minutes on medium heat.