# Steamed Radish Cake 蘿蔔糕 Cuisine: chinese · Time: 135 minutes · Servings: 6 ## Ingredients - 1.2 kg White radish ( aka lo bak aka daikon radish (we want 1 kg after cutting off the tops and peeling)) - 150 g Rice flour - 60 g Wheat starch - 30 g Dried shrimp - 20 g Dried scallops ((around 4 regular size ones)) - ¾ c Water (for soaking dried scallops and dried shrimp) - 30 g Shiitake mushrooms ((around 5 large ones)) - 2 Chinese pork sausages ((lap cheung)) - 2 Chinese liver sausages ((yun cheung)) - 1 Shallot ((large) or 3 small ones) - 1 stalk Green onions - ¾ tsp Salt - ¼ tsp White pepper powder - 4 tbsp Abalone sauce - 2 tbsp Shaoxing wine - 1 tsp Sesame seeds - ½ tsp Sugar (for shitake marinade) - 1 tsp Light soy sauce (for shitake marinade) - ½ tsp Cornstarch (for shitake marinade) - 1 tsp Oil (for shitake marinade) - 2 tbsp Oil (for frying) - ½ tsp Oil (for brushing on steaming container) ## Steps 1. Night before or 3 hours before: wash 30 g dried shrimp and 20 g dried scallops. Soak them together in ¾ c water. Wash 30 g shitake mushrooms and soak in water 2. The next day: SAVE ALL THE SOAKING WATER. Fish out the dried shrimp, dried scallops and shitake mushrooms 3. Chop the dried shrimp into smaller pieces and set aside 4. Use the side of a cleaver or bottom of a spoon and press down on the scallops to loosen the fibers holding them together. Tear the scallops into shreds and set aside 5. Cut the stem off the shitake mushrooms and discard. Cut into little pieces. Marinate with ½ tsp sugar, 1 tsp light soy sauce, ½ tsp cornstarch and 1 tsp oil. Set aside 6. Roughly mince the shallot and set aside 7. Chop the green onions. Put the whites with the shallots and the greens in a separate container and set aside 8. Use some hot water to soak the 4 sausages for 1 minute. Remove from water and wipe with a kitchen towel. 9. Slice each sausage length-wise into quarters and then cut them into little pieces. Set aside 10. To summarize: dried scallops, dried shrimp, shitakes, shallots, sausages and white part of green onions all need to be cut into smaller pieces and will be stir-fried 11. Cut the tops off the radish and peel the skin with a peeler. If the radish looks somewhat wrinkly on the outside, it may mean that it’s on the dry side and so you’ll want to peel it deeper to remove the fibrous parts. You should be able to see a slightly more translucent colour of the radish when you peel deeper. Nice, fresh radish will look translucent after peeling off one layer 12. Take half (500 g) of radish and grate them using a grater. Take the other half and cut them into the size of McDonald’s French Fries that are around 4-5 cm long. Set aside The grated radish will help to provide the liquid for the cake and the cut ones will give you better texture and radish flavour when you eat it 13. Measure 150 g of rice flour and 60 g of wheat starch in a bowl and mix well. Set aside The wheat starch is a great buffer to prevent dryness and over watering. It provides a really good texture as well. It’s kind of like insurance! 14. Prepare the steaming container. Apply ½ tsp oil to the inside of the container with a brush or small piece of paper towel. Set aside I used an 8” aluminum container plus a small bowl. 15. Heat your wok to medium-high heat. Add 2 tbsp oil 16. Add the shallots to the wok. Stir-fry until aromatic It’s important to add one thing at a time so that the wok doesn’t get cooled too much. If you add an ingredient and you don’t hear the sizzling, then your wok isn’t hot enough and you may end up getting too much steam resulting in your food getting braised rather than fried. 17. Add all the cut sausages to the wok. Stir-fry for approx. 30 seconds or until aromatic. Move the sausages and shallots to one side of the wok or make a well in the middle of the wok 18. Add the dried scallops and dried shrimp to the empty space you made in the wok. Stir-fry for 30 seconds by itself and then stir-fry with everything in the wok. Move everything to the side of the wok 19. Add shitake mushrooms to the wok. Stir-fry for 1 minute and then stir-fry everything together 20. Add 2 tbsp of Shaoxing wine into the wok. Mix everything evenly In Chinese stir-frying, we usually add condiments directly onto the wok and not the food so that the condiments can be directly heated by the wok to enhance its aromas 21. Lower the heat to low and remove the contents of the wok into a container 22. Increase the heat to medium-high and let the wok heat up 23. Add the radish into the wok. Stir-fry for 1 minute. If water has come out of the radish while sitting in the bowl, you can save it for now to see if you’ll need to add it later 24. Add ¾ c soaking water, ¾ tsp salt, ¼ tsp white pepper and 4 tbsp abalone sauce to the wok Since we will braise the radish, you can add these directly on the radish. Mix well. 25. Put the lid on the wok and let it braise for 5 minutes 26. Remove the lid and add ¾ of the cooked ingredients (sausage, etc). Mix well and turn off heat 27. Sprinkle ¼ of the flour/starch mixture onto the radish and gently incorporate it into the radish. Repeat until all the flour/starch mixture is used 28. Since the liquid in radishes may vary, you will need to determine if your mixture is too dry or too watery. When you look at the bottom of the wok, you should see some liquid that has a fairly thick consistency, similar to heavy cream. The liquid should be less than 1 cm high from the bottom of the wok. 29. If your cake looks as described in step 28, then go to 33 30. If your cake looks dry, so there is very little to no liquid on the bottom, then add some of the saved radish water or shitake water. Add 2 tbsp at a time, mix gently and check again. Do this until you see a bit of liquid at the bottom 31. If your liquid is too thin, combine another 50 g of rice flour and 20 g of wheat starch in a bowl, mix well and sprinkle onto the cake and repeat step 27 until you get the right consistency 32. If you have too much liquid, your liquid will likely be too thin as well. So you’ll need to scoop out some of the liquid and do step 31. 33. Once your cake has the right consistency, prepare your steamer. 34. Transfer the contents of the wok into the steaming container. Leave the liquid on the bottom to add last. As you fill the steaming container, press down gently to remove any spaces. Then add the liquid on the top. Fill to 90% 35. Sprinkle the remaining cooked ingredients on top of the cake evenly 36. Steam at high heat for 1 hour Make sure you have enough water in your steamer to last 1 hour. I steamed the small bowl of radish cake in a separate pot for 45 minutes 37. After one hour, use a chopstick or toothpick to stick into the centre of the cake. Pull it out and see if there is any white residue on it. If there is, then it’s not done. Keep steaming and check again in 10 minutes. If there is no residue or the residue is clear, then the cake is done. 38. Turn off the heat, sprinkle sesame seeds and green onions. Let it cool for 15 minutes before serving 39. If you’re making fried radish cake, cut it after it has been in the fridge over-night, for best results. 40. See my Pan-Fried Radish Cake or my Fried Radish Cake in XO Sauce Recipes for more serving options --- Source: auntieemily — https://auntieemily.com/steamed-radish-cake/ Page: https://findfood.fun/vi/recipes/7796 Language: en (requested translation unavailable)