Steamed Radish Cake

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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