【皮料】
糯米粉300克、赤糖2大匙、油2大匙
【材料】
厝叶50克、碱水 1⁄4小匙、水250克、蕉叶20片
【馅料】
白萝卜500克（去皮刨幼丝）、香菇5朵（浸软切幼
丝）、菜脯碎50克、盐1小匙、芫荽50克（剁碎）、糖、胡
椒粉及麻油少许
【做法】
1.馅料：先烧热3大匙油，爆香菜脯粒与香菇丝，加入其余馅料炒香，盛起，备用。（图1）
2.先把水及碱水拌匀后，加入厝叶一起煮约10分钟，待冷后把厝叶用搅拌机打烂，备用。（图2-3）
3.面皮：将糯米粉加入以上厝叶汁及糖拌匀，最后加入油搓至柔软，分成小块，裹入适量馅料。（图4-6）
4.揉成圆形球压放在一片涂上油的蕉叶上，盛入蒸炉以中火蒸8分钟至熟即可。（图7- 10）
【Skin ingredients】
300g glutinous rice flour, 2 tbsp brown sugar, 2 tbsp
oil
【Ingredients】
50g Ramie leaf, 1⁄4 tsp alkaline water, 250g water, 20
pcs banana leaves
【Filling】
500g radish (peeled & juliennes), 5 pcs dried mushroom
(juliennes), 50g chopped pickled radish, 1 tsp
salt, 50g chopped coriander, dash of sugar, pepper &
sesame oil
【Method】
1. For Filling: Heat 3 tbsp oil in wok, sauté pickled
radish and mushroom until fragrant; and then toss
in other filling ingredients until fragrant, dish out. (pic
1)
2. Add alkaline water into water, and then put in Ramie
leaf and boil for 10 minutes, let cool down and then
blend the leaf until fine.(pic 2-3)
3. For skin: mixes the glutinous flour with Ramie leaf
puree and sugar, add in oil and knead into soft
dough, apportion into small pieces and wrap in
adequate filling.(pic 4-6)
4. Shape the Oh Ku Kuih roundly and place each on
top of a greased banana leaf; steam in medium heat
for 8 minutes, done.(pic 7-10)
