Many people is busy making radish cake for CNY to serve their families & guests. Making me so desperate to try making it too and the result turn out very nice. Will make again in future. As the portion for this recipe is quite alot, it's good to serve for a small parties or family gatherings.
Radish aka white carrot, lobak putih, daikon, turnip -can be easily purchased at any wet market or supermarket. Try to get the young ones, not too big ones. It will taste sweeter. Big ones will be too old & not sweet.
(Radish - cleaned & skinned, ready to be julienne)
Ingredients : (serves 10-12)
400gm radish julienned
30g carrot julienned
2 long chinese sausage, diced
5pcs dried chinese mushroom, soaked & diced
20gm salted choy poh, chopped
3 shallots, thinly sliced
320gm rice flour
40gm corn flour
1pc chicken cube
dash of pepper
1 teaspoon salt
960ml water
spring onions & coriander for garnishing
Steps by Steps :
1. Prepare all the ingredients.
2. Mix water with chicken cube & dash of pepper & stir well. This will be the chicken stock to be use later.
3. Combine rice flour, corn flour & salt in a large mixing bowl. Add in the chicken stock that you mix earlier to the flour. Stir using a spoon or whisk till well mixed. Set aside.
4. Layer your preferred tin with aluminium foil at the bottom & sides so that it's easier to unmould the radish cake later.
5. Lightly grease with some cooking oil on the surface of the aluminium foil.
6. In a heated pan, add cooking oil & fry the shallots till golden brown. Remove & set aside.
7. (This part, you need a deep & medium/big pan, best is non-stick pan to do this job perfecly) Then saute the choy poh, chinese sausage, mushroom, carrot. Stir fry till fragrant, add in julienned radish & mix well.
8. Use medium heat, add in the flour mixture prepared earlier & keep stirring until well combined. You will notice the mixture slowly get thickened as you keep stirring it. You will need to cook until you are able to poke the ladle in the center of the thickened texture and it can hold upright.
9. Transfer the mixture to the steaming tin. Pressing it as you pour the mixture to remove any air trapping in between. Slightly level the surface.
10. Put to steam for about 45mins - 1 hour. You can try using a fork to poke into the steam cake & it should come out clean. But it will be soft while it's still hot, that's normal.
11. Leave to cool down completely in room temperature for about 4-5 hrs before cutting it.
12. Garnish with spring onions & coriander before serving.
* You can only garnish with your preferred toppings - fried shallots, fried dried shrimp, etc
Optional : You can also add dried shrimp/bak gua/spring onions into the carrot cake. What I am putting in is just the simple version. You can always adjust to your preference.
You can keep leftovers in the fridge & steam/reheat in the microwave the next day.
I prefer the pan-fried type of radish cake like the Hong Kong style.
So, I leave the radish cake in the fridge overnight, coverred in cling wrap.
Next morning, I cut into 1cm thin slices & add a bit oil & lightly pan fried till it turns golden brown. It gives a more fragrant aroma after you pan fried it. Then serve with your favourite chilli sauce dippings. Perfect for a simple breakfast in the morning for the whole family.
Hope you like this too!!! Happy Cooking..