Traditional Water Cake

Traditional Water Cake 🥣 Ingredients 150g Rice Flour 20g Tapioca Starch 200ml Water 380ml Boiling Water 0.5 tsp Salt 2 tbsp Cooking Oil 200g Preserved Radish 10g Minced Ginger 1 tbsp Sugar 0.5 tbsp Light Soy Sauce 0.5 tbsp Dark Soy Sauce 2 tbsp Cooking Oil Instructions 1️⃣ Mix rice flour, tapioca starch, and salt. Add 200ml water and stir until smooth. Pour in 380ml of freshly boiled water and stir quickly to form a paste. Finally, mix in 2 tbsp of cooking oil. 2️⃣ Heat oil in a pan and sauté minced ginger until fragrant. Add the washed and drained minced preserved radish and stir-fry over medium-low heat until aromatic. Add sugar, light soy sauce, and dark soy sauce and stir-fry. Once the sauce thickens and reduces, remove from heat and set aside. 3️⃣ Brush the inside of the molds with oil and place them in a steamer with boiling water. Preheat over medium heat for 2-3 minutes. Pour the batter into the molds, filling them 70-80% full. Steam over medium heat for 15-20 minutes until set. 4️⃣ Let cool to firm up, then use a spatula to loosen the edges and unmold. Top with the preserved radish mixture and enjoy. Tips for Success Scalding the flour with boiling water is key to the chewy texture of the cake skin. Be sure to pour and stir quickly. Preheating and oiling the molds prevents sticking. After steaming, the center will naturally form a slight well to hold more topping. Drizzling with sweet soy sauce or chili sauce when serving adds richer layers of flavor. Enjoy it warm for a soft, chewy texture, or pan-fry it after cooling until crispy on the outside and tender on the inside for a different delightful experience.