Sunday, October 29, 2006


This is one of my husband's favorite food to order when ever we go to eat dim-sum. It's not hard to make actually. I have many version of recipe for this dish and this one is the hardest one. I choose this recipe because I think they are going to produce the best result. I tried other version, easier one but they producing a less than satisfactory result. It's easy to see why, because this recipe really required more ingredients and not only that. When I tried easier recipes, they do required less step on how to make it but the end result always too soggy and easy to break off when you pan-fried them later. This recipe that I wrote down here will produce meatier flavour cake and it won't break when you pan-fried them later. To proof it I included my video when I pan-fried them.

When you go to eat dim-sum, usually there is lady that push a cart with hot plates on it. Once you place the order for this dish, she will pan-fried them right before she serve it to you.


2 Lb Daikon radish, grated
1 oz. dried shrimp
1 1/3 cups dried shitake
5 oz Chinese sausage ( lap cheong )
1 tbs oil
3 scallions, thinly sliced
3 tsp sugar
3 tsp Shaoxing rice wine
1/4 tsp freshly ground white pepper
2 tbs finely chopped cilantro
1 2/3 cups rice flour
oil for frying

Makes 6
  1. Place the daikon radish in a large bowl and vover with boiling water to 5 minutes. Drain, reserving any liquid, then allow the turnip to drain in a colander. When it is cool enough to handle, squeeze out any excess liquid. Place in a large bowl.
  2. Soak the dried shrimp in boiling water for 1 hr, then drain, adding any soaking liquid to the reserved daikon radish liquid.
  3. Soak the dried mushrooms in boiling water for 30 minutes ( or until they are soft enough ), then drain, adding any soaking liquid to the reserved daikon radish liquid. Squeeze out any excess water from the mushrooms. Remove and discard them stems and finely dice the caps.
  4. Place the sausage on a plate in a steamer. Cover and steam over simmering water in a wok for 10 minutes, then finely dice it.
  5. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the sausage for 1 minute. Then add the shrimp and mushrooms and stir-fry for 2 mintues, or until fragrant. Add the scallions, sugar, rice wine and pepper, then add the daikon radish, cilantro and rice flour and toss to combine. Pour in 2 cups of the reserved liquid and mix well.
  6. Place the mixture in a greased and lined 10 inch square cake pan. Place the pan in a steamer. Cover and steam over simmering water in a wok for 1 1/4 - 1 1/2 hours, or until firm, replenishing with boiling water during cooking. Remove the pan and cool in a fridge overnight. Take the cake from the pan and cut into 2 inch squares that are 1/2 inch thick.
  7. Heat a wok over high heat, add 2 tbs of the oil and heat until very hot. Cook the turnip cakes in batches, adding more oil between batches if necessary, until golden and crispy.

I made some changes to this recipe base on my experience when I make this dish here are my changes:

  • I mix the 1 2/3 cups of rice flour with 2 cups of liquid first before I mix it with the meat. I found it easier to stir the batter this way.
  • I use my pain de mie pan / pullman bread pan for the mold.

Pic: When slicing this cake, make sure that you clean and oiled your knife first because they are very sticky.

Pic: I pan-fried this radish cake on my pancake griddle, I can fried a lot more in one shot to feed several hungry people!


rowena said...

Wow! I am really, really impressed with this recipe because I have never heard of it and it also looks very good! I'm bookmarking it so that when I get some ingredients from Hawaii, then I can give it a try. It's so hard to find asian ingredients where I live!

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