150g rice flour
25g tapioca flour
1/4 tsp salt
200 ml water (room temperature)
600 ml boiling water (allow to cool for 15 mins)
2 tsp cooking oil

For the Radish Topping

1. Soak and rinse the preserved radish for at least 2 cycles to rid it of excess salt.
2. Strain the preserved radish to drain excess water.
3. Heat cooking oil and sesame oil in a saucepan.
4. Add in shallots and fry until soft and fragrant, about 2 mins.
5. Add in garlic and fry for 30 seconds.
6. Add preserved radish, dark soy sauce, sugar and ground white pepper and stir-fry until fragrant and dry.
7. Set aside.

For the Rice Cakes

1. Mix both flours and salt in a bowl.
2. Add 200ml room temperature water and stir. Mixture will be slightly thick.
3. Add in the boiling water that has been allowed to cool for 15 mins.
(This is an important step, the temperature of the cooled boiling water warms the flour mixture enough that it does not cook and allows the flour mixture to stabilize, giving rise to the dimple in each rice cake after steaming.)
4. Prepare your steamer with about 2 inches of water and a trivet. Keeping the water on a rolling boil throughout the steaming process.
5. Grease each rice cake vessel with cooking oil. Place them inside the steamer to steam on its own for 1-2 minutes.
6. Fill the vessels with rice flour batter 3/4 of the way, stirring the batter each time before ladling into the vessel.
7. Cover the steamer and steam for 15 mins.
8. Once done, allow rice cakes to cool for 10 mins. (Rice cakes may look soft and undone after the 15 mins steamind period, do not worry, it will solidify as it cools)
9. To unmould, run a toothpick around the edges and lift the rice cake from the mould with a flat teaspoon.

To assemble, place rice cakes on a serving plate and top with preserved radish topping. Enjoy!