Radish Cake

Name: Radish Cake
Yield: Serves 6–8
Cuisine: China
Ingredients: 50 g/2 oz dried shrimp; 300 g/11 oz/2½ cups rice flour; 1 kg/2¼ lb white radish (also called mooli or daikon); 1 kg/2¼ lb white radish (also called mooli or daikon); 1 kg/2¼ lb white radish (also called mooli or daikon); 750 ml/1¼ pints/3 cups water; 115 g/4 oz/1 cup tapioca flour or 115 g/4 oz/1 cup cornflour/cornstarch; 115 g/4 oz/1 cup tapioca flour or 115 g/4 oz/1 cup cornflour/cornstarch; 115 g/4 oz/1 cup tapioca flour or 115 g/4 oz/1 cup cornflour/cornstarch; 30 ml/2 tbsp light soy sauce; 30 ml/2 tbsp sesame oil; 5 ml/1 tsp salt; 30 ml/2 tbsp vegetable oil; 2.5 ml/½ tsp ground black pepper; dipping sauce, optional, to serve

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Closely related to Yam Cake, this recipe makes innovative use of the large white radish that is also known as mooli or daikon. As a vegetable, white radish is bland, although it is useful for making soup stock. Process it to a paste and mix it with rice flour, however, and it is magically transformed.

Ingredients

50 g/2 oz dried shrimp
1 kg/2¼

Asia
China
Starter
Pescatarian

Method

Put the dried shrimp in a bowl and pour over water to cover. Soak for 1 hour, until soft.
Meanwhile, peel the radish and chop it roughly. Process it in batches in a blender or food processor to a soft white purée. Scrape into a strainer and press down with a spoon to extract as much liquid as possible.
Tip the purée into a bowl and stir in the rice fl