Low Carb Traditional Chinese Radish Cake
Bring a low-carb twist to the beloved Traditional Chinese Radish Cake with this flavorful and satisfying recipe! Perfect for those following a low-carb or gluten-free diet, this dish swaps out traditional rice flour for almond flour and xanthan gum, creating the same tender texture with fewer carbs. Packed with savory bites of Chinese sausage, shiitake mushrooms, and dried shrimp, each piece is a delightful umami explosion. Daikon radish takes center stage, lending its mild sweetness to balance the rich flavors. Steamed to perfection and then pan-fried to a golden crisp, this radish cake is an excellent addition to any dim sum spread, a tempting appetizer, or a hearty snack. Serve it warm with a side of soy or chili sauce, and enjoy a guilt-free version of this classic Chinese dish!
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Recipe Information
Ingredients
- 800 grams Daikon radish
- 150 grams Almond flour
- 1 teaspoon Xanthan gum
- 4 pieces Dried shiitake mushrooms
- 1 link Chinese sausage (lop cheong)
- 2 tablespoons Dried shrimp
- 2 stalks Scallions
- 2 cloves Garlic
- 1.5 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 250 milliliters Water
- 2 tablespoons Oil
Instructions
Soak the dried shiitake mushrooms and dried shrimp in warm water for 30 minutes. Once softened, dice the mushrooms and shrimp into small pieces. Reserve the soaking liquid for later use.
Peel and grate the daikon radish using a coarse grater. Place the grated daikon in a skillet or saucepan over medium heat and cook for about 10 minutes, stirring occasionally, until it softens and releases liquid. Strain excess liquid and set the daikon aside.
Dice the Chinese sausage into small pieces. Finely chop the scallions and garlic.
Heat 1 tablespoon of oil in a pan over medium heat. Sauté the Chinese sausage for 2 minutes until fragrant. Add the diced shiitake mushrooms, dried shrimp, garlic, and scallions. Stir-fry for an additional 2 minutes. Remove from heat.
In a large mixing bowl, combine almond flour, xanthan gum, salt, white pepper, and cooked daikon radish. Mix well.
Add the sautéed sausage mixture, soy sauce, sesame oil, and strained soaking liquid (up to 250ml total including water if needed) into the bowl. Stir until all ingredients are evenly incorporated into a thick batter.
Grease a heatproof 8-inch round or square cake pan with the remaining 1 tablespoon of oil. Pour the radish mixture into the pan and smooth the surface with a spatula.
Place the filled cake pan into a steamer and steam over medium-high heat for 40 to 45 minutes. Check for doneness by inserting a toothpick; it should come out clean.
Once cooked, allow the radish cake to cool completely. Refrigerate for at least 1 hour to set for easier slicing.
To serve, slice the radish cake into small squares or rectangles. Pan-fry each piece in a non-stick skillet with a small amount of oil until golden and crispy on both sides. Serve warm with soy sauce or chili sauce for dipping.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 23.6 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 621 mg | 48% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
