Steamed Radish Cake 蘿蔔糕

🧂 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

  (NOT glutinous rice flour) have some extra on-hand for adjustments
• 60 g Wheat starch

  have some extra on-hand for adjustments
• 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

  This is great to round out the flavours.  It has a subtle dried seafood taste which is perfect for the radish cake.  You can also use oyster sauce but the cake will be darker.  Chicken broth powder is common too but you’ll have to adjust the salt you add. 
• 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

Instructions

• 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

Nutrition Info