Hi everyone! I hope you all had a wonderful Chinese New Year celebration during the holidays but Lunar New Year is still not over yet 😀 Here I’m going to share some recipes with you in the next few posts that I prepared for CNY. Steamed Radish Cake or turnip cake (蒸萝卜糕) is one of the popular snacks in Chinese dim sum restaurants. I like to make this delicious savory cake for Chinese New Year. It’s easy to make and can be steamed ahead of time (about a week), wrapped with cling wrap and stored it in the refrigerator. When you are ready to serve it, cut the radish cake into required sizes and pan fry them.
Steamed Radish Cake
Delicious savory cake for Chinese New Year. It’s easy to make and can be steamed ahead of time, wrapped with cling wrap and stored it in the refrigerator.
Ingredients
- 500-600 g white radish/daikon
- 400 g rice flour
- 50 g tapioca flour
- 320 ml water
- 1 piece Chinese sausage – dice small
- 20 g Chinese mushrooms – soak till soft and dice small
- 50 g dried shrimp – soak for 15 mins and blend fine
- 100 g shallot – blend fine
Seasoning: - 2 tbsp sugar
- 3 tsp salt
- 2 tsp chicken powder - with no MSG added
- 2 tsp pepper
- 1 tsp sesame oil
- 1000 ml boiling water
Instructions
- Peel skin and grate radish to fine strips and squeeze out excess water and set aside.
- In a large bowl, combine rice flour, tapioca flour and water together to a flour paste and set aside.
- Add about 4 tbsp of cooking oil in wok, fry shallot for awhile. Add in sausage, mushrooms and dried shrimp fry till aromatic, add seasoning, fry well again. Then pour all fry ingredients into the boiling water.
- Bring to boil again and pour water mixture into the flour paste. Use a wooden spoon to stir the flour paste to smooth in the hot water mixture.
- Then add in the radish in 4 portions and use wooden spoon to separate the radish evenly and stir well.
- Pour the radish mixture into a 8″ square cake tin greased with oil. Steam at high fire for 35 mins. Leave to cool.
- Slice radish cake in pieces and pan fry till golden brown on both sides and serve with chilli sauce.
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蒸萝卜糕
材料：
- 500-600克 白萝卜
- 400克 粘米粉
- 50克 茨粉(木薯粉)
- 320毫升 清水
- 1条 腊肠 （切粒）
- 20克 香菇 （泡软切粒）
- 50克 虾米 （浸泡15分钟，用搅拌器磨碎或剁碎）
- 100克 红葱头 （用搅拌器磨碎或剁碎）
调味料：
- 2汤匙 细砂糖
- 3茶匙 盐
- 2茶匙 鸡精粉
- 2茶匙 胡椒粉
- 1茶匙 麻油
- 1000毫升 热开水
做法：
- 萝卜去皮刨丝，挤出萝卜汁备用。
- 在一个大碗里，将粘米粉，茨粉和清水混合均匀成粉浆状备用。
- 热锅加热倒入4汤匙油，将葱头碎爆香，加入腊肠，香菇及虾米及调味料，再次将材料炒香后。将料类倒入热开水里。
- 开火煮滚后，将热水料类直接冲入粉浆里，用大木匙搅拌均匀及顺滑。
- 然后将萝卜丝分4次加入面糊内，搅至均匀及萝卜丝撒开即可。
- 取出一个8寸正方形蛋糕盘，抹油并把萝卜丝浆倒入。用刮刀抹平表层。隔水大火蒸35分钟即可。
- 蒸好的萝卜糕取出放凉后，可切片入锅煎成两面金黄色即可沾上辣椒享用。
- 蒸好的萝卜糕待凉后，用保鲜纸包好收入冰箱，可保存一个礼拜。要吃的时候才切片煎香。
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