Steamed Radish Cake

萝卜糕

Bought a big white radish from market. Half went into beef stew and the other half for this savory dish. Some call it steamed carrot cake, which can be used to cook fried carrot cake (also known as "chai tow kway"). Below recipe makes plain carrot cake. If you want more bite, dried shrimps, dried shiitake mushrooms or chinese sausage can be included in the preparation - just soak the shrimps, mushrooms and stir fry them with the radish, and of course, use the soaking liquid to replace some of the water/chicken stock. 

Ingredients

500g radish

166g rice flour (33% of weight of radish)

80g corn starch (16% of weight of radish)

40g potato starch (8% of weight of radish)

836g water or chicken stock (167% of weight of radish)

2 tsp salt

2 tsp sesame oil

Method

1. Cut the radish into thin strips.

2. Heat up wok and stir fry the radish until radish is soft.

3. Pour in half of the water/chicken stock, salt and sesame oil, and stir to combine. Bring to boiĺ and simmer the radish under low heat for 8 minutes.

4. Mix the rice flour, corn starch and potato starch in a large mixing bowl. Pour in remaining half of the water/chicken stock and use spatula to stir until you get a smooth mixture i.e. no lumps of flour.

5. Pour the radish (from step 3) into the flour mixture and stir thoroughly to mix.

6. Transfer the radish to steaming tray. Steam over high heat for 1 hour and remove from steamer when done.