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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