Radish Cake
  1. 1-2 Chinese radish/Daikon (about 500gm) grated
  2. 1 cup water
  3. 1 Tab dried shrimp - soaked till soft and chopped fine
  4. 1 Chinese sausage (lup cheung) - small dice
  5. 1 spring onion - chopped
  6. 1 cup rice flour (130 grams)
  7. ½ Tab Potatoe flour
  8. ½ tsp salt
  9. ½ tsp sugar
  10. pinch white pepper
  1. Soak the dried shrimp (har mai) for about 10min in hot water until soft. Chop fine.
  2. Rinse the sausage and chop to a small dice
  3. Chop springonion
  4. Set the 3 ingredients above aside for later
  5. Grate the radish and put into a lge pot
  6. Add 1 cup water and bring to a simmer for about 10min. Stir occasionally. The mix will still be quite wet at the end but this is ok.
  7. Pour this mix into a large bowl to cool
  8. Heat a little oil in a pan and fry the sausage and shrimp gently or a few mins. Finally add the spring onion. Set aside to cool.
  9. Add the rice flour, potato flour, salt, pepper and sugar to the radish mix. Stir well to combine.
  10. Finally add the sausage, shrimp and spring onion and mix, then let rest for 15min.
  11. Pour the whole mix into a greased heat proof loaf tin (or similar) and steam on med/high for 50min.
  12. Allow to cool for 30min before gently turning out. (Use a knife to loosen the sides first)
  13. Cut into 1.5cm slices. Use a sharp knife and dip into water between slices.
  14. Heat a little oil in a pan and fry radish slices until golden and crispy on both sides
  15. Eat as a snack with a soy dipping sauce or serve with your mains.
  1. This recipe is often referred to as "turnip cake" which is incorrect. This vegetable is a radish and so for this recipe I will call it that.
  2. It might seem a little complicated, but once you've done it a couple of times, it will become very quick & easy.
  3. The technique of steaming is done in a wok over a wire rack. You must have a lid preferably a domed shaped lid. Place your loaf tin on the wire rack over boiling water then cover with lid.
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