Steamed White Radish Cake 简易白萝卜糕
I remember having White Radish cake (or Daikon) cake before for breakfast at the roadside stalls in Taiwan. They are simply a white piece of cake made of shredded white radish. The white radish cake is cut into rectangles and fried on both sides giving it a delicious, crispy surface. The texture is a little firmer compared to our local radish cake that we had in the dim sum restaurant, which included Chinese sausage, mushrooms and dried shrimps. So when I saw Cass posted this Steamed White Radish Cake some time ago, I quickly bookmarked it. she adapted the recipe from the famous Taiwanese cookbook author, Carol老师 and I tried it about a week ago. I divided the steamed radish cake into two, one for the fried version and the other half to stir fry. As for the stir fry version, you can add any ingredients and sauces according to your personal preference.
- prepare a 7 inch square cake tin, greased and lined
- (A)
- 700g Radish grated
- 1 tsp Salt
- 400g Water
(B) - 300g Rice flour
- 50g Wheat flour
- 1.5 tsp Salt or to taste
- ½ tbsp sugar
- 600g Water
- Toss grated radish with salt, leave aside for 20 minutes. Squeeze out excess water from grated radish.
- In a wok, boil 400g water, add radish and cook for 5 minutes at medium low fire.
- In a large bowl, mix (B) ingredients together and stir mixture well till smooth. Gradually pour mixture into the radish.
- Stir mixture until it becomes thick paste until low flame. Stirring constantly to prevent mixture get burnt.
- Pour radish mixture into prepared cake tin and steam at high flame for 1 hour.
- Leave radish cake to cool before slicing.
- Pan fry the sliced radish cake to golden brown with some dusted rice flour on both sides. Serve immediately with some chilli sauce, cut spring onion and toasted sesame seeds.
- Add some oil into wok with chopped garlic, stir fry well and throw in the cube radish cake. Stir fry for a few minutes. Add light soya sauce and chilli sauce to your taste, stir fry well again. Lastly pour in 3 beaten eggs, mix well till cooked.
- Serve radish cake immediately with some spring onion, dash of pepper and toasted sesame seeds.
- （A）
- 用一个7寸四方形烤盘，抹油铺上油纸
- 700克 白萝卜丝
- 1茶匙 细盐
- 400克 清水
- （B）
- 300克 粘米粉
- 50克 澄面粉
- 1.5茶匙 细盐或适量
- ½汤匙 白糖
- 600克 清水
- 白萝卜丝加入细盐搅拌均匀，放置一旁约20时日分钟， 然后挤干萝卜丝的释放出来的水分。
- 锅里加入400克的水煮滚，把挤干水的萝卜丝加入煮约5分钟。
- 把（B）料混合均匀致无粉粒状态的粉浆，慢慢倒入做法（2）里头搅拌均匀。
- 用小火边煮边搅拌，煮到粉浆变浓稠，一定要不停的搅拌，以免锅底烧焦。
- 面糊倒入铺好烘焙纸的烤盘里 （用7村模，铺纸涂油）放入蒸笼里，大火蒸1个小时。
- 冷却后，才拿出来切片。
- 一半切片粘上粘米粉煎香，淋上辣椒酱，撒上葱花和芝麻即可
- 另一半份的萝卜糕切粒。加点油和蒜蓉，将萝卜糕炒香。淋上适量的酱油和辣椒酱，翻炒均匀。 打入三个（以打散）全蛋，再翻炒均匀。
- 最后撒上些葱花，胡椒粉和芝麻即可享用。
*********************
This is my favorite Chinese cake, i absolutely love it and make them once in awhile too. The only thing that puts me away is grating the radish which is so tiring especially taiwan/hong kong versions which have higher ratio of radish to flour. Yours look delicious, very smooth texture!
Something I have never even tried before.. but looks really good 🙂
Hello may I know what can I replace wheat flour with? Unbleached all purpose flour?
Thank you Ann for your version of the Steamed White Radish Cake. Certainly very healthy and humble snack. I have a lot of rice flour which I bought with the intention of making Pak Thong Kor put up by Wendy Lim of Table for 2 or more …. Good way to use some rice flour for this savory version. Will let you know result when I use your recipe in the near future.BlessingsPriscilla Poh
Hi Ann, your Chai Tow Kuih looks so good just pan fried. My late FIL's favourite. Must give it a try.
That looks so good! I have tried cooking this with another recipe but it turned out mushy….got to give this a try soon!
Hi I don have a big tin. Can I steam separately a few times?
Hi Shirley, yes you can steam it in shorter time too if your container is small type. Or try to make half recipe.
I don’t have the wheat starch, is it alright to omit?
Yes, you can change 50g wheat starch to rice flour or use tapioca starch.
Thanks!
Hi Ann,
I have it cooked but it’s too wet. Am I missing out something or we have to cook it longer? I’ve made it many years back, but this round not that successful..
Hi Esther, You must cook the mixture like thick paste in step 4 as shown in the pic and steam for one hour. **it shouldn’t wet because the water is less than the radish**
Thanks Ann. Yeah, may be this the step that need to cook it further. Thanks! Will try it again.
hi Ann,
May I please get some clarification.
For the white radish cake, ( Steamed White Radish Cake 简易白萝卜糕).
The ingredient b, do you add the half a tablespoon sugar ?
As it is in the Chinese version recipe, but I couldn’t find it in the English version recipe.
Thank you.
Hi Ling,
Yes, there is half tablespoon sugar in the recipe. Thanks for the highlight. 🙂
Thanks Ann for the recipe .
I tried it today. It taste very nice.
Thank you for sharing too
Kind regards,
Ling
Hi Ann,
Seeing your post makes me feel that I miss chai tow kueh very much… I love the ones with the most black sauce!
I think I have to make my own radish cake too and soon!!! :p
Zoe
我饿极了。。。
Cass,谢谢你分享这好吃的食谱,家人都很喜欢。
Wow, your radish cake looks so much better than what we get from the stalls. Just can't help drooling!
Hi hi what can I replace wheat flour with? Normal unbleached all purpose flour? Thank you in advance!!
Hi Mae, You can use all purpose flour as it is only 50g.
这简易的萝卜糕食谱收藏了。。。看你的我真的猛吞口水了
刚送花花回去了才有机会爬网。我也喜欢这样简易式的萝卜糕。。。有时不懂早餐要吃什么的时候,这样蒸一笼起来就可以吃几天了哈哈。。。喜欢喜欢
哈哈。。。原来花花团去你那儿,难怪近来那么静。大家聚在一起,一定玩的很开心。这萝卜糕真的要谢谢Cass才对,简单又好吃,我们两餐就把它解决掉了。
好久没来这里看看了,你的料理还是一样那么棒~
Ann, that day I just heard Irene said this is very nice and easy to make, I am going to try it too.
Hi Ann, I've made steamed yam cake many years ago but have not tried steamed white radish cake. Will bookmark this and thanks for sharing.
Hi Ann,
下午蒸了萝卜糕, 好吃!谢谢你的食谱。
Thanks for sharing the recipe, like to try out matcha milk pudding.
Cheers,
Mrs. WooPeh
Hi Mrs. WooPeh, 很开心你喜欢这萝卜糕食谱,也希望你家人会喜欢matcha milk pudding: :))
This looks fantastic!!! i have to try this recipe!! thank you so much for sharing! 😉
It has been long time i didnt comment in your posts but that doesnt mean i dont follow your beautiful blog! 😉
我爱。。我爱。。我要放菜圃的可以吗??!!嘻嘻。。。麻烦的我!!
ooh look at that lovely plate of pan fried radish cake… i can sink my teeth into the entire plate anytime
I have never had radish cake although I have seen it once . looks very interesting 🙂
It has been years since I last had some quality radish cakes. That bowl of stir-fry looks awesome, Ann.
I just had fried carrot cake over the weekend. Seeing yours, I believe it is much better than what I ate.
我也爱这个糕点, 快快也来霸位了!
Hi Ann! I love this white radish cake but you know me, very lazy hah…hah…so I will just enjoy yours from the screen. That way, it won't make me fat 😀
我最爱萝卜糕了,快快来抢位子!呵呵!
Good morning Ann! I don't have the radish cake here, neither the roaster bowl, so can I just grab one bowl from here? I like both but prefer the pan-fried & they look delicious!
Hi Ann, I love radish cake but have not tried making them myself. Have bookmarked this..
I don’t have the wheat starch, is it alright to omit?
Yes, you can change 50g wheat starch to rice flour or use tapioca starch.
Thanks!
Hi Ann,
I have it cooked but it’s too wet. Am I missing out something or we have to cook it longer? I’ve made it many years back, but this round not that successful..
Hi Esther, You must cook the mixture like thick paste in step 4 as shown in the pic and steam for one hour. **it shouldn’t wet because the water is less than the radish**
Thanks Ann. Yeah, may be this the step that need to cook it further. Thanks! Will try it again.
Hi I don have a big tin. Can I steam separately a few times?
Hi Shirley, yes you can steam it in shorter time too if your container is small type. Or try to make half recipe.
Hello may I know what can I replace wheat flour with? Unbleached all purpose flour?
Hi hi what can I replace wheat flour with? Normal unbleached all purpose flour? Thank you in advance!!
Hi Mae, You can use all purpose flour as it is only 50g.
hi Ann,
May I please get some clarification.
For the white radish cake, ( Steamed White Radish Cake 简易白萝卜糕）.
The ingredient b, do you add the half a tablespoon sugar ?
As it is in the Chinese version recipe, but I couldn’t find it in the English version recipe.
Thank you.
Hi Ling,
Yes, there is half tablespoon sugar in the recipe. Thanks for the highlight. 🙂
Thanks Ann for the recipe .
I tried it today. It taste very nice.
Thank you for sharing too
Kind regards,
Ling
Hi Ann,
下午蒸了萝卜糕， 好吃！谢谢你的食谱。
Thanks for sharing the recipe, like to try out matcha milk pudding.
Cheers,
Mrs. WooPeh
Hi Mrs. WooPeh, 很开心你喜欢这萝卜糕食谱，也希望你家人会喜欢matcha milk pudding： :))
Wow, your radish cake looks so much better than what we get from the stalls. Just can't help drooling!
Hi Ann,
Seeing your post makes me feel that I miss chai tow kueh very much… I love the ones with the most black sauce!
I think I have to make my own radish cake too and soon!!! :p
Zoe
这简易的萝卜糕食谱收藏了。。。看你的我真的猛吞口水了
刚送花花回去了才有机会爬网。我也喜欢这样简易式的萝卜糕。。。有时不懂早餐要吃什么的时候，这样蒸一笼起来就可以吃几天了哈哈。。。喜欢喜欢
哈哈。。。原来花花团去你那儿，难怪近来那么静。
大家聚在一起，一定玩的很开心。
这萝卜糕真的要谢谢Cass才对，简单又好吃，我们两餐就把它解决掉了。
This looks fantastic!!! i have to try this recipe!! thank you so much for sharing! 😉
It has been long time i didnt comment in your posts but that doesnt mean i dont follow your beautiful blog! 😉
Ann, that day I just heard Irene said this is very nice and easy to make, I am going to try it too.
我饿极了。。。
Cass，
谢谢你分享这好吃的食谱，家人都很喜欢。
好久没来这里看看了，你的料理还是一样那么棒~
Something I have never even tried before.. but looks really good 🙂
Hi Ann, I've made steamed yam cake many years ago but have not tried steamed white radish cake. Will bookmark this and thanks for sharing.
This is my favorite Chinese cake, i absolutely love it and make them once in awhile too. The only thing that puts me away is grating the radish which is so tiring especially taiwan/hong kong versions which have higher ratio of radish to flour. Yours look delicious, very smooth texture!
Thank you Ann for your version of the Steamed White Radish Cake. Certainly very healthy and humble snack. I have a lot of rice flour which I bought with the intention of making Pak Thong Kor put up by Wendy Lim of Table for 2 or more ….
Good way to use some rice flour for this savory version. Will let you know result when I use your recipe in the near future.
Blessings
Priscilla Poh
Hi Ann, your Chai Tow Kuih looks so good just pan fried. My late FIL's favourite. Must give it a try.
That looks so good! I have tried cooking this with another recipe but it turned out mushy….got to give this a try soon!