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Recipe from: Colonel Ian F. Khuntilanont-Philpott
2 pounds white radish
1 ½ cup rice flour
2 tablespoons 'strong' wheat flour
2 tablespoons water.
Trim, peel, and dice the radish, then in a food processor reduce it to a fine purée (you may well have to do this in batches). Combine with the flour and water, and mix thoroughly. Turn into a shallow baking tray or heat proof dish, at least 8 inches square to form a thin layer. Place in a steamer, and steam for about 30 minutes. It is cooked when a knife slipped into the mixture comes out clean. Allow to cool completely, and then cut into 1 inch squares.