Traditional Teochew Radish Yam Kuih Recipe 潮州萝卜芋头糕食谱

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Traditional Teochew Radish Yam Kuih Recipe 潮州萝卜芋头糕食谱
From Feminine 风采 Submit
The teochew radish yam kuih is simply amazing. For sure this recipe caught your attention as the method used is very unique.

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风采 Feminine 621
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Ingredient and Portion
1 large piece bean curd sheet (foo pei,cut into half) / 腐皮 1大块(对开)
140g yam (shredded) / 芋头 140克(切丝)
180g radish (shredded) / 白萝卜 180克(切丝)
55g peanuts (soaked overnight) / 花生 55克(浸泡隔夜)
2-3 tbsp water / 清水 2-3汤匙
40g rice flour / 粘米粉 40克
10g tapioca flour / 薯粉 10克
3/4 tsp salt / 盐 3/4茶匙
3/4 tsp sugar / 白糖 3/4茶匙
3/4 tsp pepper / 胡椒粉 3/4茶匙
1/2 tsp ground black pepper / 黑胡椒粉 1/2茶匙
3/4 tsp chicken stock powder / 鸡粉 3/4茶匙
1 tbsp plain flour mixed with 2 tbsp water to be used as glue / 普通面粉 1汤匙 + 清水 2汤匙作面糊
1. Cook peanuts in a pot of water for 30 minutes or until cooked through. Remove and drain well.

2. Combine yam, radish, cooked peanuts in a mixing bow. Add in the rest of ingredients and seasoning. Divide mixture into 2 portions.

3. Place bean curd sheet on a clean tabletop. Scoop half portion of the prepared filling ingredients on the edge of the bean curd sheet. Roll up with both sides tucked in to form a neat roll. Making sure the roll is tightly secured. Use a little glue to stick the end.

4. Place the roll on a lightly greased heatproof plate then steam over high heat for 40 minutes. Remove and leave to cool completely.

5. Cut the roll into thick slices. Deep-fry in hot oil over medium-high heat until golden brown. Drain and serve with chili sauce.
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