Low Fat Traditional Chinese Radish Cake
Indulge in the delicate flavors of this Low Fat Traditional Chinese Radish Cake, a healthier twist on the beloved classic dim sum dish. Made with freshly grated daikon radish and infused with the umami-rich depth of shiitake mushrooms, dried shrimp, and scallions, this steamed savory treat boasts a soft, melt-in-your-mouth texture. The recipe swaps high-fat options for lighter ingredients like low-sodium soy sauce and sesame oil, making it perfect for those seeking a guilt-free yet authentic experience. After steaming to perfection, serve it as-is for a light and wholesome bite or pan-fry slices to achieve a crispy golden crust. With minimal oil and maximal flavor, this recipe is a delightful addition to any meal or celebratory spread.
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Recipe Information
Ingredients
- 800 grams daikon radish
- 200 grams rice flour
- 200 milliliters water
- 2 pieces shiitake mushrooms (dried)
- 20 grams dried shrimp
- 2 stalks scallions
- 1 tablespoon low-sodium soy sauce
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 1 teaspoon sesame oil
Instructions
Peel and grate the daikon radish into fine shreds. Reserve the grated radish along with any liquid it releases.
Place the grated daikon, along with its liquid, into a wok or large pan. Cook over medium heat for 3-5 minutes until softened. Remove from heat and let cool slightly.
Soak the dried shiitake mushrooms and dried shrimp in warm water for 15 minutes. Drain them and finely chop. Set aside.
Finely chop the scallions and set aside.
In a mixing bowl, combine rice flour, water, soy sauce, white pepper, and salt. Mix thoroughly until smooth, then stir in the cooked daikon radish along with its liquid.
In a small pan, heat sesame oil over medium-low heat. Add the chopped mushrooms, shrimp, and scallions. Stir-fry for 2-3 minutes until fragrant. Remove from heat and mix into the radish-rice flour batter.
Line a rectangular or square baking dish with parchment paper or lightly grease it with oil. Pour the batter into the dish, spreading it evenly.
Steam the radish cake: Place the dish in a steamer and steam over medium-high heat for 50-60 minutes, or until the mixture is set. Check doneness by inserting a toothpick; it should come out clean.
Once cooked, remove the radish cake from the steamer and allow it to cool completely in the dish. Once cooled, remove from the dish and cut into slices.
Optional: To serve, pan-fry slices lightly in a non-stick skillet until golden on each side, or enjoy as-is for a lighter option.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 16.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2842 mg | 60% | |
*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.
