Vegan Traditional Chinese Radish Cake
Delight in the flavors of authentic Cantonese cuisine with this Vegan Traditional Chinese Radish Cake—an irresistible plant-based twist on a beloved dim sum classic. Made with tender daikon radish, shiitake mushrooms, and a perfect balance of rice flour and tapioca starch, this recipe delivers a smooth, firm texture that's complemented by subtle umami and earthy notes. Steamed to perfection and finished with a crispy, golden pan-sear, this vegan radish cake is a crowd-pleaser perfect for any occasion, from festive gatherings to casual brunches. Serve it as a savory appetizer or side dish, and pair it with soy-based dipping sauce for an unbeatable taste experience. Easy to prepare and fully gluten-free if tamari is used, this dish is a celebration of traditional Chinese flavors with a modern, plant-based twist.
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Recipe Information
Ingredients
- 1.5 kg daikon radish
- 300 g rice flour
- 50 g tapioca starch
- 240 ml water
- 3 stalks scallions (green onions)
- 4 pieces shiitake mushrooms
- 2 tbsp soy sauce (tamari for gluten-free)
- 1 tsp white pepper
- 1 tbsp sesame oil
- 1 tsp salt
Instructions
Peel and grate the daikon radish into fine shreds. Place the shredded radish into a large wok or deep pan, including the radish's natural water content.
Cook the shredded radish over medium heat for 8-10 minutes until softened and it releases more liquid. Remove from heat and set aside. Reserve about 240 ml of the liquid, straining if necessary to separate the radish pulp.
Chop the shiitake mushrooms into small pieces after soaking them in hot water for 20 minutes to rehydrate. Finely slice the scallions.
In a large bowl, whisk together rice flour, tapioca starch, and the reserved radish liquid. Gradually add the water and stir until smooth.
Heat the sesame oil in a pan over medium heat and sauté the mushrooms and scallions for 2-3 minutes. Add the soy sauce, white pepper, and salt, stirring well.
Combine the cooked radish, sauted mushrooms, and scallions into the flour mixture. Mix thoroughly to ensure even distribution of ingredients.
Transfer the batter into a well-greased 8-inch (20 cm) round or square steaming pan. Smooth the surface with a spatula.
Prepare your steamer by bringing water to a boil. Place the pan into the steamer and steam over medium-high heat for 50-60 minutes, checking occasionally to ensure there is enough water in the steamer.
Remove from steamer and allow the radish cake to cool completely, preferably overnight in the refrigerator for firm texture.
Slice the cooled radish cake into squares or slices. Pan-fry in a bit of oil over medium heat until golden and crispy on both sides before serving.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6761 mg | 294% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 30.6 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4034 mg | 86% | |
*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.
