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. Recipe below extracted from my favourite cookbook. I doubled the portion as I love the texture and flavour of this radish cake. Taste good on its own but I like it pan fried (only need to lightly coat with potato starch) with crispy sides. 

Ingredients

400g radish

300g rice flour

80g potato starch

800ml water (I used chicken stock)

14g dried shrimps. You can add chinese sausage too if you prefer.

2 tsp salt

2 tsp chicken powder (I replaced this by using chicken stock)

2 tsp sugar

2 tsp sesame oil

1 spoonful of love

Method

1. Soak dried shrimps for at least half hour. Chop into smaller pieces thereafter.

2. Cut the radish into thin strips.

3. Heat up wok and stir fry dried shrimps until fragrant. Add the radish and stir fry until radish is soft.

4. Pour in 400ml of chicken stock, salt, sugar and sesame oil, and stir to combine. Bring to boiĺ and simmer the radish under low heat for 7-8minutes.

5. Mix the rice flour and potato starch in a large mixing bowl. Pour in remaining 400ml of chicken stock and use spatula to stir until you get a smooth mixture i.e. no lumps of flour.

6. Pour the radish into the flour mixture and stir thoroughly to mix.

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