I been looking around for a recipe that will make me goes
I wanna make this!!!! Now!
But going through many recipes shared
Many used more flour den radish Which I wasn’t very well in eating flour.
Until one day….. I saw
chinese steam radish cake from domestic godess wannabe post.. reading through the recipe..
I felt this might be what am looking for.
My First attempt on making radish cake..
Using the domestic goddess wannabe recipe, Which I made some changes…
it’s so yummy..
with loaded ingredients in it with every bites. I purposely cut the radish to thicker strips so that after steaming, there still be eatable radish fibre in it…
Bye bye to expensive radish cake.
Note in bold are what I used for 1/2 portion to make 1 loaf pan of radish cake.
1 kg Chinese white radish (daikon), shredded
I used 500g shredded daikon
170 g rice flour
85g rice flour
4 Tablespoons wheat starch
2 tablespoons wheat starch
40 gm Chinese sausage (臘腸)
I used 40g sausage as I didn’t used the Chinese bacon
45 gm Chinese bacon (臘肉) – I replace with the same quantity of Chinese sausage
55 gm Chinese dried shrimps
60 gm salted radish
2 tablespoons of salted radish – soaked for 10min.
2 shallots, thinly sliced
3 shallots, chopped
3/4 cup (180ml) unsalted chicken broth
I used 90ml chicken stock from prepack.
pinch of white pepper
Steam the Chinese sausage (and Chinese bacon, if using) for about 5 minutes. Once steamed, let them cool before finely dicing them.
I skipped this steaming method.
If you are using dried radish, soak them in warm water for about 10-15 minutes before chopping them into small pieces.
I used ready chopped dry radish. So soak in water for 10min.
Similarly, soak the dried shrimps in warm water also for 10-15 minutes. If the shrimps are big, chop them into smaller pieces. I used smaller shrimps so I left them whole.
In a large bowl, mix together rice flour and wheat starch. Set this aside.
Add a little oil into a heated wok. Fry the Chinese sausage (and Chinese bacon) for a minute or so.
I didn’t add oil. I used the oil from the sausage instead.
Add dried shrimps and fry until fragrant.
Add dried radish and fry a further one to two minutes. Transfer this into a bowl and set aside.
In the same wok, add a little more oil. Fry the shallots until they are soft
Add radish and stir-fry for a couple of minutes.Season with white pepper. Add chicken (or vegetable) stock.
I added chicken stock.
Cover the wok and cook over medium heat until the radish has turned tender and translucent. This will take about 4-5 minutes. Once cooked, transfer this (carefully) into a large bowl. Add the flours and stir to mix.
Add the cooked ingredients and stir until well-distributed. You should be able to stir the mixture without needing much force. If you find that you need to put in quite a bit of effort to stir, add a little water.
Transfer the mixture into a lightly greased 7×7-inch pan, or 8-inch round pan, or 2 9×5-inch loaf pans.
I used a disposable loaf pan.
Smooth the tops and steam over high heat for 45 minutes to 1 hour. To test if the cake is done. insert a chopstick into the cake. If it emerges cleanly, then it is ready.
I used electric steamer and steam for 45min.
Cool the cake, wrap with cling film and refrigerate for 4 hours before cutting into pieces and pan-frying them with a little oil. Alternatively, you can also eat the cake as is, garnished with chopped spring onion, fried shallots and sliced chili.
C the fibre of the radish…
Served with xo sauce Since I didn’t add dry shrimps in it. Yummy yummy yummy!!!! I made extra portion to frozen so I can have it any time when I need to satisfy my craving.