Steam Radish Cake II (萝卜糕)

I was on medical leave on Tuesday. Instead of idling at home, I tried out Lily's steam radish cake recipe. It's quite similar to the one that I tried earlier, but she added wheat starch flour and corn flour. I had a 1kg radish, so I just doubled the ingredients, but I used 750ml of water. So the cake was slightly firmer, which makes it easier to pan-fry. The cake was also soft enough to be eaten on its own. Brought some for my care group friends to try and they said it's nice. :-)

Ingredients

500g radish(白萝卜)
2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing

Batter:
150g rice flour (粘米粉)
15g wheat starch flour (澄面粉)
20g corn starch (太白粉)
500ml water

Seasoning:
1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
pepper, to taste

Method

1. Shred radish. Set aside.

2. Clean and soak both dried shrimps and dried mushrooms until soften. Chop dried shrimps slightly. Cut mushrooms into small cubes.

3. Cut sausages into small cubes.

4. Grease a pan with some oil.

5. Place wheat starch flour, rice flour and corn starch in a mixing bowl. Pour water into flours and stir well.

6. Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps. Without removing the dried shrimps, add in the mushrooms and then the shredded radish.

7. Season with the seasoning ingredients.

8. Pour the flour mixture into the pan. Cook until the mixture thickens.

9. Place the thick mixture into the greased pan prepared earlier.

10. Steam at high fire for 1 hour.

11. Set aside. Slice when radish cake is cool.

12. Cake can be served as is or pan fried and best eaten with chilly sauce.

Steam Radish Cake

It's 人日 today (everybody's birthday)!

I'm into my 3rd attempt over the last 3 weeks to make the steam radish cake, which is our breakfast over the next few days. The original recipe was extracted from Precious Moments. It's easy to make. It's delicious. It tastes even better if it is pan-fried till it's crispy on the surface and eaten with chilli sauce.

I have a 750g radish and I like dried chinese mushroom, so I've adjusted the recipe a bit:

Ingredients

750g radish (shredded & strained)
40g or 1 pc of chinese sausage (finely sliced)
30g dried shrimps (soaked & finely chopped)
30g dried chinese mushrooms (soaked & diced)
500ml liquid (from radish, water from soaking dried shrimps & dried mushrooms)
2 cloves of garlic (finely chopped)
1 tbsp oil

Seasoning:
2 tsp salt
1/2 tbsp sugar
pepper

Batter:
220g rice flour
1.5 tbsp tapioca flour
400ml water

Method

1. Fry the garlic with oil till it's fragrant.

2. Add in dried shrimp, chinese sausage and dried mushroom to stir fry still fragrant.

3. Add in shredded radish, water, seasoning and simmer over low heat for 10-15 mins.

4. Lower the heat and add the batter

5. Stir until the mixture thickens.

6. Pour the thickened mixture into a tray.

7. Steam on high heat for 45 minutes to 1 hour or until the chopstick comes out clean after inserting into the cake.

8. Cool thoroughly before cutting.