This is a "collected" recipe, that we picked up from an elderly aunt. The "white radish" in question, known in Thai as phak ka hua or sometimes as hua chai thao, is also known as mooli, or Chinese Radish, and resembles nothing quite so much as an albino carrot!

The resultant snacklets can be eaten on their own, or used as a base for prawn or pork 'spread' and fried to form a canope served with prik nam som or other Thai dipping sauce.

method

trim, peel, and dice the radish, then in a food processor reduce it to a fine puree (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" squares. Walt Mm Colonel Ian F. Khuntilanont-Philpott