Soak rice in water for 1-2 hours, after which use a juicer to make a pulp juice and set aside. Cornstarch in a bowl about eight minutes full, add water and mix well and set aside.

Peel the radish and grate it into julienne strips. Since winter is now in full swing, use just 4-5 large strips of radish.

Put the shredded radish into a sauté pan and stir-fry over high heat until the radish is soft and watery, adding salt. Change the heat to low, add in the in come rice syrup, cornstarch water and mix quickly. Radish: Water = 3:1 Because water will come out from stir-frying the shredded radish, and Jae Lae Rice needs water to be pulsed, so you may have to adjust it yourself. If the radish silk out of the water more, you can first sheng some out, and then with the pulp when mixing to see if you need to add.

The cornstarch is used to shape the radish cake. After mixing well, put the radish puree into a steamer basket and steam for 2 hours. If there is no sticking in the middle of the chopsticks, it will be cooked.