- Difficulty
- medium
- Serving
- 8
- Time
- 120 mins
This dish is a must-have during our Lunar New Year celebrations. We usually make a big batch, enjoying it with congee for breakfast, then again for lunch and as afternoon tea. It’s the perfect comfort food, combining the soft, savoury radish cake with crispy golden edges. Today, I’m sharing this recipe as part of a series of home recipes for celebrating Chinese New Year.
Ingredients:
- 500g white radish, grated
- 200g glutinous rice flour
- 50g tapioca flour
- 50g plain flour
- 200ml water
- 50g Chinese sausage, diced
- 20g dried shrimp, soaked and minced
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
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Oil for pan-frying
Instructions
- Prepare the radish mixture: In a large bowl, combine the grated white radish, glutinous rice flour, tapioca flour, plain flour, water, diced Chinese sausage, minced dried shrimp, sesame oil, minced garlic, salt, and white pepper. Mix until everything is evenly incorporated.
- Steam the mixture: Pour the mixture into a greased steaming tin or dish. Place the tin in a wok and cover it. Steam over high heat for about 30 minutes or until set. Once steamed, let it cool to room temperature.
- Cut and fry: Cut the steamed radish cake into small squares or rectangles, depending on your preference.
- Pan-fry in the wok: Heat a small amount of oil in the wok over medium heat. Place the radish cake pieces in the wok and fry until golden brown and crispy on each side, about 3–4 minutes per side.
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Serve hot: Remove from the wok and serve immediately, garnished with more minced garlic or chopped spring onions if desired.
Tips:
- Using a wok for steaming and pan-frying is ideal because it allows for even heat distribution, ensuring the radish cake cooks thoroughly and crisps up nicely without burning.
- These radish cakes have a wonderful balance of sweetness from the radish and savouriness from the cured meat, making each bite a delightful combination of flavours. Enjoy this classic Chinese dish!
To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.
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