Tuesday, August 21, 2012

Chinese Radish Cake

Which one you prefer, the dark one or the plain one??



Finally found a radish cake recipe which I like! The texture is not too soft nor hard like rock :) Luckily I did not reduce the recipe. The full recipe enough to last for us for 3 days as snack and breakfast :P


Recipe modified from My Baking Journal
Ingredient
  • 700gm shredded white radish
  • 3 tbsp dried shrimps, softened and roughly chopped
  • 2 tbsp fried shallots
  • 500gm rice flour
  • 60gm tapioca flour
  • 60gm wheat starch
  • 1600gm water
  • 3 tsp salt
  • 2 tbsp sugar
  • 1 tsp pepper
  • 1 tsp sesame oil

Method
  1. Bring a pot of water to boil, add shredded radish can cook for 5-8 mins until the radish are transparent and softened. Drain well.
  2. Combine all flour with 700ml water and mix well.
  3. Heat 2 tbsp oil in wok, add dried shrimps and fried till fragrant. Add in cooked radish and stir fry for 3 mins. Add in remaining 900ml water and seasoning and bring to boil.
  4. Slowly add in flour batter and cook over medium heat, stirring constantly, till mixture is thickened.
  5. Grease 2 8" square pan (I use 8" & 9"), ladle in batter and spread evenly. Steam over preheated steamer on high heat for 40mins until cook through. Cool completely before slicing.
  6. Coat cut radish cake with some rice flour and deep fry till golden brown. Serve with sweet sauce and chilli sauce.










Radish Cake in Dark Sweet Sauce
Ingredient (1 serving)
  • 250gm radish cake, cubed
  • 4 heap tbsp preserved radish, rinsed in water to remove excess salt
  • 1 tbsp minced garlic
  • 1 heap tbsp kicap manis, dark sweet sauce
  • 2 eggs, lightly beaten with pinch of salt
  • dash of pepper
  • handful of chopped spring onion

Method
  1. Heat 1 tbsp in pan, add preserved radish & garlic and fry till fragrant and lightly brown.
  2. Add in cubed radish cake and mix briefly. Stir in sweet sauce and coat the radish cake evenly.
  3. Drizzle in beaten eggs and pepper. Cook till egg is set. Toss in spring onion and give a quick stir. Serve at once.

White Radish Cake : I omit the dark sweet sauce and replace with 1 tbsp fish sauce, add a tbsp of crispy dry chilli sauce if you want it spicy, the rest the steps are the same :)



12 comments:

Jess @ Bakericious said...

I love black black version, looks so delicious.

Esther@thefussfreechef said...

Hi Peng, i love fried radish cakes, especially with lots of chopped preserved radish :) thanks for this recipe, have been looking for one for a while, will try this,

Yummy Bakes said...

I love the black version too.

Sweetday said...

I love white one with lots of eggs! Yum!!

Phong Hong said...

Oh...I simply love this! Prefer the darker one :) but I'll eat both. Yum!

lena said...

i also like the fried version, not easy to get here probably can only get from pasar malam :)

kitchen flavours said...

Wow, looks so delicious! My very favourite! Made these too a few months ago when I harvest my radish, but not enough, got to buy more from the market to add on! Now you are making me drool all over again!

Corporate to Kitchen said...

Yummy one! I love this carrot cake & used to have them at the foodcourt. Thanks for sharing this recipe. I will try this soon.

VeryBerry said...

Hi Peng, thanks for the recipe. It's great!

The only problem I had was that it took me almost 2 to 2 1/2 hours of steaming before it finally sets. Can you advice what is the problem?

Before transferring to the steamer, I add the flour mixture into the boiling radish mix and it firms up rather quickly (become chunky and very sticky), almost immediately.

Can that be the problem? I added in the flour mixture too quickly?

Peng said...

Very Berry....if should not turn sticky immediately after pouring in the flour mixture. Maybe the pan heat is too high during the stirring process? Did u use medium high heat when steaming? The steaming pan cover must be tight too if not the steam will escape causing the kueh not cooking through fast enough.

Anonymous said...

Wat is preserved radish?

Peng said...

Preserved radish is those used as topping for chwee kueh

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