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!