Description

Instructions:

This product is already seasoned, no additional seasoning is needed.

Note: Use a rice cooker measuring cup; 1 cup = 150 grams = 150cc.

Radish Cake:

1. Mix 1 pack of powder (500 grams) with 4 cups of cold water to make rice slurry.
2. Sauté 70 grams of minced meat, 20 grams of dried shrimp, and a little shallot oil until fragrant. Let it cool, then mix it into the mixture from step 1.
3. Shred radish (about 900-1200 grams; approximately 1.5-2 pounds) and cook in 6 cups of water until soft. Pour the radish and water into the mixture from step 1 and mix until it becomes a milky white paste.
4. Rice Cooker Method: Add 4 cups of water to the outer pot of the rice cooker. Place the mixture into the rice cooker pot. Once it switches off automatically, it's ready.
5. Steaming Method: Place the mixture into a steaming basket and steam over high heat for about 1 hour until cooked.

Note: Allow to cool completely before removing from the container. Refrigerating enhances the texture.

Taro Cake:

1. Mix one pack (500 grams) with 5 cups of cold water to make rice slurry.
2. Sauté 100 grams of minced meat, 30 grams of dried shrimp, and a little shallot oil until fragrant. Let it cool, then mix it into the mixture from step 1.
3. Shred taro (about 900-1200 grams; approximately 1.5-2 pounds) and cook in 9 cups of water until soft. Pour the taro and water immediately into the mixture from step 1 and mix until it becomes a milky white paste.
4. Rice Cooker Method: Add 5 cups of water to the outer pot of the rice cooker. Place the mixture into the rice cooker pot. Once it switches off automatically, it's ready – soft and delicious taro cake.
5. Steaming Method: Place the mixture into a steaming basket and steam over high heat for about 1.5 hours until cooked – soft and delicious taro cake.