For avid lovers of Chye Tow Kuay (Fried Carrot Cake), this fried daikon mochi cake is a wonderful Japanese variation to tantalize your senses and taste buds. The addition of dried shrimps and Chinese mushrooms create a taste much closer to home as well.
Chinese sausage (lap cheong), chopped char siew and even chye poh can be used as a substitute for the dried shrimps, or Chinese mushrooms, or both. Be creative and experimental, go with the flow (or what your stomach is feeling for the day) and most importantly, cook with your heart.
Fried daikon mochi cakes make a wonderful snack and are incredibly handy as portable food. They are very useful as compact meals when traveling around, and provide a great boost of energy in many situations. Packed with flavour and texture, and with an ever pleasant chewiness in every bite, these mochi cakes are a fabulous companion for any type of journey regardless of the destination.
Perfect as a starter for gatherings, or as a light bite during drinking sessions, these mochi cakes can be made ahead and stored in the refrigerator before being fried in portions for whatever the occasion. Cooking these bitable delights are always a pleasure, when you can simply imagine the wonderful rewards you and everyone else will be enjoying when the mochis are ready to eat.
100 g daikon / radish – grated and reserve juice
2 stalks spring onions – cut finely
1 tbsp dried shrimp – soaked in water for 15 mins
2 large pieces dried Chinese mushroom – soaked in water for 15 mins
40 g Joshinko / regular rice flour
40 g Mochiko / glutinous rice flour
¼ tsp salt
¼ tsp chicken powder
¼ tsp sugar
2 tsp sesame oil
Makes 6 pieces
Recipe source: Cooking with Dog
Dice the softened shrimp and mushroom. Combine the soaking liquids together.
Add 2 tsp sesame oil in a pan and cook the shrimp and mushroom together. Add in about 1 tbsp from the soaking liquid.
Cook for 2 -3 mins until almost dry. Transfer into a small plate and set aside.
Grate the daikon and reserve the juice.
In a large bowl, combine the daikon, daikon juice, diced shrimp, mushroom and spring onions together.
Add in the seasonings (except veg oil) and two types of flour.
Using a pair of chopsticks, mix until well incorporated.
Add a little of the soaking liquid at a time and mix until the batter comes together into a paste.
Divide the paste into equal portions and roll into a ball. Flatten into a disc shape.
*You could make them ahead and refrigerate in the fridge. Bring to room temperature before frying.
Heat up 2 tbsp oil in a non-stick frying pan and fry the mochi cakes until golden brown on each sides.