Monday, April 11, 2011

Steamed Radish Cake

Compare to the previous Radish Cake I've made previously, I actually prefer this current one. This present steamed radish cake uses 3 types of flour instead of only rice flour. The texture is soft but not sticky to the teeth :D Taste even wonder after pan-fried!!...

  • 30gm dried shrimps
  • 5pc dried shitake mushroom
  • 100gm chinese sausages
  • 5 shallots, peeled & sliced
  • 550gm radish
  • 850ml water
  • 1 ikan bilis stock cube, non msg
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp pepper
  • 200gm rice flour
  • 35gm starch flour, 澄粉
  • 55gm corn flour
  1. Soak dried shrimps & mushroom till soften and dice finely.
  2. Blanched sausages in boiling water for 1min. Drain away water and remove the casing. Slice and dice finely.
  3. Peel radish and shred coarsely.
  4. Dissolve stock cube in 350ml boiling water. Set aside and cool completely.
  5. Combine all the flour together, stir in stock liquid and seasoning.
  6. Heat 1 tbsp spoon oil in wok. Add shallots, dried shrimps, mushroom & sausages. Fry till fragrant.
  7. Add shredded radish and mix evenly. Add in 50oml and bring to boil.
  8. Add in flour batter mixture and mix evenly (takes less than a min). The mixture will be sticky. Transfer mixture into a greased 7" x 7" pan and spread evenly.
  9. Steamed over boiling water for 1 hour until fully set. Turn off heat and cool completely before slicing.


Unknown said...

Looks v yummy! I love radish cake.

Jayne said...

Hey there, my dad has been asking me to make this forever! I'm just wondering what starch flour is. Is it sago flour? Will it make a difference if I just use rice flour and corn flour only? Thanks in advance!

Peng said... different from sago flour. Wheat starch is those that used to make har kow to give a translucent dumpling skin. I guess the amount used in this recipe give the radish cake a softer texture. Otherwise u just replaced with the same amount of rice flour.

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