Vegetarian Traditional Chinese Radish Cake
Discover the irresistible charm of our Vegetarian Traditional Chinese Radish Cake, a plant-based twist on the dim sum classic. Made with aromatic daikon radish, earthy shiitake mushrooms, and a perfectly balanced blend of rice flour and seasonings, this recipe delivers a savory and satisfying experience without sacrificing authenticity. Steamed to perfection, and optionally pan-fried for a crispy golden crust, these radish cakes are ideal as an appetizer, snack, or part of a festive spread. With a flavorful infusion of soy sauce, sesame oil, and scallions, each bite offers a delightful texture and umami-packed taste. Serve warm with your favorite dipping sauce for a crowd-pleasing dish that's sure to impress! Perfect for vegetarians and lovers of traditional Chinese cuisine alike, this recipe is a comforting addition to any table.
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Recipe Information
Ingredients
- 800 grams daikon radish
- 250 grams rice flour
- 30 grams cornstarch
- 5 pieces dried shiitake mushrooms
- 30 grams dried shrimp alternative (e.g., chopped dried plant-based protein)
- 2 stalks scallions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 200 milliliters water
Instructions
Peel and grate the daikon radish using a box grater or a food processor.
Place the grated daikon radish in a large pan over medium heat. Add 200 ml of water and cook for about 5–7 minutes, stirring occasionally, until the radish becomes tender and releases its juices.
Remove the pan from the heat and strain the cooked radish, reserving the liquid in a bowl. Allow both the radish and the reserved liquid to cool slightly.
Soak the dried shiitake mushrooms in warm water for 15–20 minutes until softened. Once hydrated, finely chop the mushrooms.
If using a plant-based dried shrimp substitute, hydrate it in warm water, then finely chop.
Chop the scallions finely, separating the white and green parts.
In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Sauté the chopped shiitake mushrooms, plant-based substitute, and the white parts of the scallions for 2–3 minutes. Add soy sauce, sesame oil, white pepper, and salt. Stir to combine, then remove from heat.
In a mixing bowl, combine the rice flour and cornstarch. Gradually add the reserved radish liquid, stirring to form a smooth, thick batter (you may need to adjust the amount of liquid slightly; the consistency should resemble pancake batter).
Fold in the cooked radish, sautéed mixture, and the green parts of the scallions into the batter. Mix well until evenly combined.
Grease a rectangular or round heatproof dish. Pour the batter into the dish, spreading it evenly with a spatula.
Place the dish in a steamer over boiling water. Cover and steam on medium-high heat for 50–60 minutes, or until the radish cake is firm and cooked through. To check, insert a toothpick into the center—it should come out clean.
Once cooked, remove the radish cake from the steamer and allow it to cool completely for easier slicing.
Once cooled, remove the radish cake from the dish and slice it into rectangular pieces.
Optional (but recommended): Pan-fry the slices in a bit of oil over medium heat until golden and crispy on both sides before serving.
Serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4487 mg | 195% | |
| Total Carbohydrate | 316.3 g | 115% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 18.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3184 mg | 68% | |
*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.
