Hong Kong Style Radish Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chinese
Serves: 2 x 20 cm square trays
Ingredients
  • 1 large (approx. 2.2 lbs / 1 kg) Radish – peeled and coarsely grated
  • 2 sticks Chinese sausage – diced finely
  • 4 dried Chinese mushroom – soaked for an hour, diced finely
  • 2 tbsp dried small shrimps – soaked for an hour, diced finely
  • 1 tbsp dried scallops (optional) – soaked for an hour, diced finely
  • 1 shallot – diced finely
  • Vegetable oil for cooking
  • Seasoning A:
  • 2 tsp soy sauce
  • 1 tsp white sugar
  • Seasoning B:
  • ½ tsp salt
  • 2 tbsp brown sugar
  • 1 tsp white sugar
  • 2 tsp chicken powder
  • 1 cup (250 ml) chicken broth
  • 1 tsp white pepper
  • Flour batter:
  • 300 g rice flour
  • 40 g corn starch
  • 1 cup (250 ml) radish juice
  • 1 ½ cup (350 ml) chicken broth
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp chicken powder
Instructions
  1. Put the grated radish in a big bowl and add ½ salt. Mix well and set aside for 10 mins. The salt will draw out the juice from the radish. Reserve 1 cup of the juice for flour batter.
  2. Prepare flour batter by mixing everything together. The batter should feel runny. Add more broth or water if necessary. Set aside.
  3. In a large pan or wok, heat up 1 tbsp oil and add in shallots. Stir fry until fragrant and add in Chinese sausage, mushrooms, dried shrimps and dried scallops (if using). Stir fry on high heat for 1 min.
  4. Add in seasoning A and a splash of water if it feels too dry. Cook for another min and turn off heat. Remove from pan and set aside.
  5. Using the same pan, add in another 1 tbsp oil and cook the grated radish for 2 mins, the radish will release more juices and that is okay.
  6. Add in seasoning B and mix well. Add in the cooked ingredients and combine with the radish. Give it a taste and adjust with more salt or chicken powder if necessary.
  7. Turn the heat to low and pour in the flour batter.
  8. Stir quickly to make sure all the ingredients are well incorporated.
  9. Cook until the mixture turns into a paste. Drizzle in 1 tablespoon oil for smoother consistency.
  10. Transfer into a lightly greased heatproof plate / dish and steam for 40 – 50 mins, or until a skewer / toothpick inserted comes out clean.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2016/01/06/hong-kong-style-radish-cake/