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White Radish Kueh(recipe)
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faeriedust
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Joined: 17 Aug 2006
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Location: Sydney, Australia

PostPosted: Fri Sep 22, 2006 9:53 pm    Post subject: Reply with quote

Gina, I used your recipe yesterday and so the kueh was ready today! Just fried it and it was wonderful! I finally found lye water so it was nice and soft, instead of mushy! Just the right texture!

By the way, during the steaming process, my kueh started turning horribly yellow. I got a shock! But it subsided after i left it to cool in the fridge overnight. I think I put too much alkaline water. Embarassed Could it be the case?

Thanks for the great recipe!! Finally have proper cai tao kueh here!
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Florence
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PostPosted: Fri Jan 05, 2007 5:12 pm    Post subject: Reply with quote

Hi Gina,

I tried making this and as the recipe said, I added 1 tsp of alkaline water and in the end I have to chuck out the whole radish cake because it is yellowish in colour and has a "kan sui" smell.

Does this happen to your cake?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Fri Jan 05, 2007 7:45 pm    Post subject: Reply with quote

Florence

funny island I don't get that yellowish colour or the smell you mentioned. The recipe was taken from my mom's CC's cooking class book. donkey years ago, she went to learn from CC(Community centre).

I use the Alkaline water to make Kueh Kosui too(the black colour kueh that is coated with shredded coconut). also no smell leh.

sometimes when I get lazy, I add Alkaline water to my pumpkin kueh to firm it up faster. coffee
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wizi
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Joined: 22 Sep 2005
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PostPosted: Mon May 14, 2007 3:50 am    Post subject: Reply with quote

Hi Gina

I tried your recipe and it worked! I used daikon and the texture of the cai tow kuey was smooth although a bit too mushy as I used a local (kenyan) rice flour which is too rough and heavy texture compared to chinese rice flour which is lighter and refined.

I wanted to ask you if you add chopped chai poh into your cai tow kuey for frying?
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Gina
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PostPosted: Mon May 14, 2007 8:25 am    Post subject: Reply with quote

wizi

I just made 2kg of it last week. yes, I had it fried with chai poh and also with chopped garlic. very shiok when it goes with black sauce, and eggs. Razz

I fed my neigbhours with it. They ask for recipe too. coffee
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wizi
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PostPosted: Tue May 15, 2007 3:10 am    Post subject: Reply with quote

Hehehe....this weekend having a housewarming here with Singaporeans -- will be making another kg of cai tao kuey for them all. Two of them are medical interns coming all the way from the bush just to eat the ctk!! haha! Razz
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sherlane
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PostPosted: Sun May 27, 2007 12:16 am    Post subject: Reply with quote

Gina,

Is Chinese Rice Flour same as Glutinous Rice Flour? island:
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Gina
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PostPosted: Sun May 27, 2007 11:54 am    Post subject: Reply with quote

sherlane

no, they are completely different. Rice flour is made from grinding Rice into flour. And Glutinous rice flour is made from sticky rice or Glutinous rice.

if you subs rice flour with glutinous rice flour, your kueh will turn into a really sticky and gooey. and will never be able to firm up.
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sherlane
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PostPosted: Sun May 27, 2007 3:27 pm    Post subject: Reply with quote

Thanks Gina. Lucky I have not open it up to use.

Just a suggestion. Maybe you can do a topic on all kinds flours. I am trying to understand how different flour works.
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sherlane
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PostPosted: Mon May 28, 2007 2:47 am    Post subject: Reply with quote

Embarassed me again!

I cannot find the white radish in the supermarket here. Can it be subsitute with turnips or swede? Someone told me in the supermarket they belong to the same family!
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Janz
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PostPosted: Wed Jan 23, 2008 12:33 pm    Post subject: Reply with quote

Hi Gina,
I have a question...I made both your radish kueh and Rachel's pumpkin kueh and both recipes asked to cook the mixture over slow heat till dry and sticky...may I know what is the reason for that?

Reason I asked is because I went to steam the liquid mixture (immediately after mixing) and the result is the same texture...
So I was just wondering...
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Gina
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PostPosted: Sun Jan 27, 2008 9:13 am    Post subject: Reply with quote

Janz wrote:
Hi Gina,
I have a question...I made both your radish kueh and Rachel's pumpkin kueh and both recipes asked to cook the mixture over slow heat till dry and sticky...may I know what is the reason for that?

Reason I asked is because I went to steam the liquid mixture (immediately after mixing) and the result is the same texture...
So I was just wondering...


Hi Janz

cooking the batter will dry up the liquid in it. and also cook the flour in it.
steaming the batter does dry up the liquid too, but not so much and at a very slow speed. You may taste some parts of flour in it if you didn't stir enough and the flour collects at the bottom of the tray.

Cooking the batter is a better way to control the final texture of the kueh.
Steaming the batter without cooking it, you may need to steam longer.

Some people can get away with this by steaming because they add less water. But these are the people who are skilful in making radish kueh and knows how to fix any problems. yummy
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Janz
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PostPosted: Mon Jan 28, 2008 5:33 am    Post subject: Reply with quote

Hi Gina,
Thanks so much for your explanation...
my mum kept asking me why i need to spend so much time to cook the mixture...and I didn't know how to answer...Razz
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Ruyi
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PostPosted: Mon Jan 28, 2008 7:28 am    Post subject: Reply with quote

Gina wrote:
Some people can get away with this by steaming because they add less water. But these are the people who are skilful in making radish kueh and knows how to fix any problems. yummy


Dear Gina

I am one such person who do not cook my batter and steam directly. I steam the chai tao gue for one and half hours. I just love chai tao gue. I love the way Singaporeans call this kueh - carrot cake! yummy

My HK friend's family have this chai tao gue for CNY. I am thinking of using chai tao gue recipe to make a golden cake this CNY. Instead of using chai tao, I am thinking of using yellow / orange pumpkin. The rest of the ingredients remain the same. Grate the pumpkin and put into the batter instead of using chai tao.

My Japanese friends call this chai tao gue muli muchi. Muli being big root or chai tao and muchi being a cake made from rice.

Delicious. yummy
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Ruyi
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PostPosted: Mon Jan 28, 2008 7:30 am    Post subject: Reply with quote

sherlane wrote:
Embarassed me again!

I cannot find the white radish in the supermarket here. Can it be subsitute with turnips or swede? Someone told me in the supermarket they belong to the same family!


Substitite with yellow/golden pumpkin - grate the pumpkin - delicious. yummy
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Ruyi
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PostPosted: Mon Jan 28, 2008 7:32 am    Post subject: Reply with quote

Gina wrote:
sherlane

no, they are completely different. Rice flour is made from grinding Rice into flour. And Glutinous rice flour is made from sticky rice or Glutinous rice.

if you subs rice flour with glutinous rice flour, your kueh will turn into a really sticky and gooey. and will never be able to firm up.


Ha ha, when I learned to make this kueh last year, I did not know much about rice flour and I used glutinous rice flour and it is a no no just like what Gina has written. grin Yes, you must use rice flour.
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hungrybear
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PostPosted: Sat Jun 28, 2008 5:07 pm    Post subject: Re: White Radish Kueh(recipe) Reply with quote

Gina wrote:
this is the basic white radish steamed cake.

5. Turn off the stove and pour mix into a large square pan lined with glass paper.
Gina


Gina or anyone, can you pls explain wat is 'glass paper'?
Is it same as wax or parchment paper?
Am gonna cook this today.

Tks.
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Gina
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PostPosted: Sat Jun 28, 2008 8:32 pm    Post subject: Reply with quote

sorry..I always call it glass paper. the actual word is celloplane paper. its clear and looks like glass. it won't melt during steaming. If not, use any clear plastic bag that has a thicker material. worse case scenario, use a large cheese cloth.
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hungrybear
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PostPosted: Sat Jun 28, 2008 8:51 pm    Post subject: Reply with quote

Gina, thanks for yr quick response and tip.
Am using the cheese cloth to cover b4 steaming.
Gracias.
Smile
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hungrybear
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PostPosted: Tue Jul 08, 2008 3:17 pm    Post subject: Reply with quote

Hola Gina, tks for the tip. Smile

http://hungrybear-hungrybear.blogspot.com/search/label/Chinese%20-%20Appertisers%20and%20Snacks
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cookiemonster
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PostPosted: Sun Aug 16, 2009 11:27 pm    Post subject: Reply with quote

Another great recipe to keep!
Thank you so much, Gina!!

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cookingmonster
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PostPosted: Wed Oct 28, 2009 9:07 am    Post subject: Reply with quote

am going to make this but substitute with pumpkin. should be the same right?

too much pumpkin left over from the halloween pumpkin carving... grin
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Gina
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PostPosted: Wed Oct 28, 2009 9:46 am    Post subject: Reply with quote

cookingmonster wrote:
am going to make this but substitute with pumpkin. should be the same right?

too much pumpkin left over from the halloween pumpkin carving... grin


wait..let me give you the proper recipe from my 'ah ma' files
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cookingmonster
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PostPosted: Wed Oct 28, 2009 6:55 pm    Post subject: Reply with quote

Gina wrote:
cookingmonster wrote:
am going to make this but substitute with pumpkin. should be the same right?

too much pumpkin left over from the halloween pumpkin carving... grin


wait..let me give you the proper recipe from my 'ah ma' files


a gazillion thanks!! you are the BEST
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