Steamed Radish Cake

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

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