First, blend 200 ml of water and 250 g of white radish until smooth.
In a drum sieve, pass the mixture and retain only 200 g of the juice. Discard the rest.
Separately, grate the remaining white radish and squeeze as much juice as possible of the remaining juice from the white radish. Retain the pulp.
To prepare the spice mix, heat a pan gently and add in the oil, shallots and garlic. Sauté until semi translucent. Once done, add in all the remaining spices and stir until evenly distributed. Remove into a mixing bowl.
Together in the same bowl, pour in the 200 g of juice and all the dry ingredients in Ingredients A and mix well.
Bring to boil the remaining water and slowly pour the batter into the bowl of boiling water. Keep stirring until a thick pasty consistency is achieved. Mix in the radish pulp and transfer to the prepared mould. Steam for 45 minutes.
Once done, set aside and chill it under room temperature.
For its garnishing, , mix together all the ingredients in the garnish list.
Once chilled, remove from mould, portion the kuih into desired size and serve it with its garnish.
