Steamed Radish Cake

Name: Steamed Radish Cake
Yield: Serves 4–6
Cuisine: China
Ingredients: Lukewarm water 900 ml (30 fl oz); Dried prawns (shrimps) 70 g (2½ oz), soaked in warm water for 15 minutes, drained and coarsely chopped; Crisp-fried shallots; Chopped red chilli; Chopped spring onion (scallion); Lightly toasted white sesame seeds; Garlic 1 clove, peeled and minced; Cooking oil 2 tsp; Shallots 3, peeled and minced; Chopped coriander leaves (cilantro); Sago flour 15 g (½ oz); Rice flour 200 g (7 oz); White daikon radish 350 g (12½ oz), peeled and cut in half; Wheat starch or potato starch 20 g (⅔ oz); Salt 1¼ tsp; Chinese sausages (lup cheong) 2, skin removed and diced; Shaoxing rice wine 2 tsp; Ground white pepper ½ tsp

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

Lusciously soft when fresh from the steamer and crispy-crusted when fried up the next day, steamed radish cake is equally good either way. You can substitute some of the coarsely-grated radish with grated pumpkin, sweet potato, carrot or green daikon radish, to add a touch of colour to the steamed cake.

Ingredients

Cooking oil 2 tsp
Chinese sausages (lup cheong) 2, skin removed and diced
Shallots

Asia
China
Guangdong
Cantonese
Main course

Method

Heat oil in a pan over medium heat. Add diced Chinese sausages and stir-fry for 1–2 minutes until fragrant and some of their fat has rendered. Dish out, leaving oil in pan.
Add shallots and garlic to pan and stir-fry for 1 minute. Add dried prawns and fry for another 1 minute. Add rice wine and fry until liquid has evaporated. Dish out to plate with Chinese sau