Radish Cake

Craving for a 外脆内燃的萝卜糕？ This is the one which i love..

This taste Lusciously soft when fresh from the steamer and crispy crusted when fried the next day.

The one i have done was the vegetarian version is i adapted from my cookbook.

Recipe is from my lovely cookbook (Chinese Heritage Cooking):

Ingredients (A)

200g    Rice flour

13g      Sago flour

20g      Potato starch

900ml  Lukewarm water

1/2 tsp Ground white pepper

1.25tsp Salt

350g    White Daikon Radish, Peeled and grated (1/2 finely grated, 1/2 coarsely grated)

Ingredients (B)

10 Black Fungus (slices thinly)

1/4 Vegetarian Ham (sliced thinly)

7 mushrooms (sliced thinly)

3 tbspn Sesame oil

Method :

1. Sift ingredients A except water in a large bowl. Whisk in the water till smooth.  Cover and let it stand for 30 mins.

2. Heat the sesame oil in a pan. Fry the vegetarian ham till a bit crispy. Dish out and set aside. Leave the oil in the pan.

3. Add in the mushroom and fry till fragnant. Add in the black fungus and stir fry for while. Then dish aside.

4. Combine the white daikon and rice flour batter in a wok. Stir constantly over medium fire for 12-15 mins, until thickened to congee. Turn off the heat. Add in the mushroom, black fungus and vegetarian ham and mix well.

5. Scrap the mixture into a tin laid (9"/10" is fine) with aluminium foil. Steam it over high heat for 45-55 mins. (I steam mine for 45 mins)

*** Do not over-steam or the radish cake will be too soft. 

6. Allow to cool on rack. Either served warm or let it cool completely and chill overnite...and sliced them into slabs and pan-fried it with some oil till crispy. With or witthout garnishes, yr choice.. ;) can serve with chilli sauce... But we like it with sesame sauce!! Yummilicious!

It has been a long time since i last baked and blog......

Since the Circuit breaker, i have been cooking and cooking and cooking, not so much into baking... here it goes again.. baking engine restarts

Finally i found the recipe which my son loves.. last bake of this cheesecake was back in 2011 then i lost the recipe and i finally found it back.

Recipe is adapted from Olive Magazine online

Ingredients:

Digestive biscuits 8

Butter 50g, melted

Cream cheese 600g

Plain flour 2 tbsp

Golden caster sugar 175g （Reduced to 120g)

Vanilla extract

Eggs 2, plus 1 yolk

Soured cream 150ml pot

Raspberries 300g punnet (I have replaced with blueberry and oreo)

Icing sugar

Method :

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm spring-form tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.


3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.

I am a bit lazy to plate nicely for photo taking... will do it the next round i make it.