Steamed Radish Cake (Daikon)

Steamed Radish Cake

Shiokman Eddie
Makes two 8 inch pans. You can half the recipe for 1 pan.
Course Breakfast
Cuisine Chinese

Ingredients
  

  • 80 g dried shiitake mushroom
  • 1.5 kg white radish (daikon)
  • 350 ml water (200 ml for firmer texture)
  • 2 – 3 tsp chicken stock powder
  • 1 tsp white pepper
  • ½ tsp salt
  • 200 g shallots
  • 150 g dried prawns
  • 400 ml mushroom water
  • 300 g rice flour

Instructions
 

  • Wash and soak dried shiitake mushrooms in hot water until soft.
  • Cut off mushrooms stems and dice into small pieces.
  • Sieve and keep the mushroom water for later use.
  • Peel and wash white radish and grate into a bowl.
  • Add the grated radish into a frying pan and add water a little at a time.
  • Reduce water to 200 ml if you prefer a firmer texture.
  • Add chicken stock powder, pepper, salt and cook until the radish softens. Set aside.
  • Remove shallots skin, wash and slice thinly.
  • Wash and drain dried prawns to remove excess water.
  • Heat oil in a wok until hot and fry the sliced shallots until slightly brown.
  • Remove and place on kitchen towel to absorb excess oil.
  • In the same wok, add the dried prawns and fry in hot shallot oil until crispy.
  • Remove fried dried prawns, drain excess oil and set aside.
  • Add in the diced mushrooms and stir fry until brown. Set aside.
  • Add mushroom water into a bowl of rice flour and mix well.
  • Pour into a wok and slowly stir at low heat until it thickens.
  • Transfer cooked radish to the thickened flour mixture.
  • Stir mixture together on low heat.
  • Add half of the fried dried prawns and mushrooms. Mix all the ingredients thoroughly.
  • Add some fried shallots and mix well together.
  • Lightly oil two 8 inch pans and transfer the radish mixture equally into each pan.
  • Spread the mixture evenly in each pan.
  • Top up with remaining fried mushrooms and dried prawns.
  • Place pan into a steamer and steam over high heat for 45 minutes to 1 hour.
  • Remove from steamer and let it cool down before serving.
  • Garnish with spring onions and fried onions
  • Enjoy!

Notes

You can half the recipe for 1 pan.
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