radish cake

1

500 grams of radish

2

Pack of sticky rice powder (using 200 g)

3

No clinker fever (because rice is to be put on later, no bottom is to be used) and a little oil. Rhobs and radish water pour into untaught pots, fried and salted

4

Put 500 grams of water in 200 grams of sticky rice powder and make rice paste

5

Pumping rice into a non-clubber pan and adding a little pepper

6

Put a sheet of oil on the mould (for ease of distillation) and then put it in a blended rice paste, scrape the surface and steam the pot

7

It takes about 40 minutes to steam。

8

In order to eat radish cake as soon as possible, I put it out of the room and cooled it so that it could be sliced, and then boiled up to two sides of gold, eating food that a person doesn't like to eat, so it's more healthy

The ratio of rice flour to water is 1:5. Many recipes for radish cake do not provide specific measurements, only saying "a little" or "to taste," which makes it difficult for beginners to master. The ratio is 1:5. (If using 200g of rice flour, the combined weight of the radish and water should be 1000g, which is 5 times the weight of the rice flour. You can use 500g of radish and 500g of water, or 750g of radish and 250g of water. In short, as long as the combined weight of the radish and water is five times the weight of the rice flour, it is okay ☺, but if you use 250g of radish and 750g of water, it is no longer radish cake 😄)