Xian Shui Guo (Chaoshan Rice Bowls with Preserved Radish)
A classic Chaoshan snack: steamed rice flour cups topped with savory stir-fried preserved radish. Soft, chewy, and packed with umami.
Ingredients
10 items- Rice flour 150 g (1 1/4 cups)
- Wheat starch 50 g (1/3 cup)
- Water 400 ml (1 2/3 cups)
- Salt a pinch
- Cooking oil 3 tbsp
- Preserved radish (chai poh) 50 g (1/4 cup)
- Garlic 1 clove
- Sugar 1 tsp
- White pepper a pinch
- Chili rings or scallions to taste
Nutrition
Steps （7 steps）
In a bowl, mix 150 g rice flour, 50 g wheat starch, and a pinch of salt. Gradually add 400 ml water, stirring until smooth. Stir in 1 tbsp oil and let rest for 15 minutes.
Brush 10–12 small ceramic bowls or silicone molds with a thin layer of oil.
Stir the batter again, pour into molds until 80% full. Place in a steamer over high heat; steam for 10 minutes until set and glossy.
Remove from steamer, let cool 2 minutes. Run a toothpick around edges to unmold, and arrange on a plate with cavities facing up.
Rinse 50 g preserved radish, squeeze dry, and finely chop. Mince 1 garlic clove.
Heat 2 tbsp oil in a pan over low heat, sauté garlic until fragrant. Add radish and stir-fry over medium heat for 2 minutes. Season with sugar and white pepper; cook until dry and crispy.
Fill each rice bowl cavity with the radish mixture. Garnish with chili rings or scallions. Serve hot.
Tips
Resting the batter gives a smoother texture; do not oversteam or the cakes will harden; for a chewier texture, increase wheat starch proportion; dry-frying the radish enhances crispness.
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