Traditional Chinese Radish Cake
Delve into the world of authentic Chinese cuisine with this Traditional Chinese Radish Cake recipe, a beloved dim sum dish that combines irresistible flavors and textures. Featuring freshly grated daikon radish, aromatic Chinese sausage, dried shrimp, and shiitake mushrooms, this savory treat is steamed to perfection before being pan-fried for a crispy, golden finish. The velvety blend of rice flour, soy sauce, oyster sauce, and fragrant seasonings ensures a harmonious balance, while the garnished spring onions add a fresh pop of color. Perfect as an appetizer or side dish, this radish cake is both a comforting classic and a showstopper for your table. Whether you're hosting a Chinese New Year feast or craving dim sum at home, this recipe guarantees a delicious and satisfying experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 600 grams Daikon radish
- 200 grams Rice flour
- 400 ml Water
- 1 link Chinese sausage (lap cheong)
- 4 pieces Dried shiitake mushrooms
- 2 tablespoons Dried shrimp
- 2 stalks Spring onions
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Cooking oil
Instructions
Rinse the dried shiitake mushrooms and dried shrimp under cold water. Soak them in warm water for about 30 minutes or until softened. Once softened, squeeze out excess water, finely chop them, and set aside.
Peel the daikon radish and grate it using a coarse grater. Transfer the grated radish to a pot, add 300 ml of water, and bring to a boil. Then, lower the heat, cover, and let it simmer for about 10 minutes, stirring occasionally, until the radish is softened.
While the radish is cooking, chop the Chinese sausage into small pieces and finely chop the spring onions.
Heat a tablespoon of oil in a frying pan over medium heat. Add the chopped Chinese sausage, mushrooms, and dried shrimp. Stir-fry for about 2-3 minutes until they are fragrant and the sausage begins to brown slightly.
Add the cooked mixture to the pot with the radish. Mix well, then add soy sauce, oyster sauce, white pepper, salt, and sugar. Stir everything to combine.
In a large bowl, mix the rice flour with the remaining 100 ml of water. Stir until smooth, ensuring there are no lumps.
Add the rice flour mixture to the pot with the radish and mix everything until well combined. The consistency should be a thick batter.
Prepare a steamer and bring the water to a boil. Lightly oil a round 9-inch cake pan and pour the radish mixture into the pan, spreading it evenly.
Place the pan in the steamer, cover, and steam for about 45 minutes, or until the radish cake is set and a toothpick inserted into the center comes out clean.
Once cooked, remove the pan from the steamer and let it cool slightly. The radish cake can be served warm or cooled to room temperature, sliced, and then pan-fried until golden brown on both sides for added texture.
Garnish with chopped spring onions before serving, if desired.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 18.9 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2674 mg | 57% | |
*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.
