Radish Cake

While doing my grocery shopping, I suddenly craved for my mom's Radish Cake and unfortunately, I cannot remember the weight of the radish that I have to buy.  Ended up I have lesser than required the amount and I was too lazy to run to the supermarket to buy another radish.

So I just substituted the balance with red carrot instead.  It didn't affect the texture at all, in fact, I quite like the colour it ends to it.

I brought this to a gathering and am happy that everyone liked it.

Learning experience: 

The texture is soft and yet hold its shape.  I should have steam in a 9" tray instead of a 10" as I prefer a taller cake but then again, I make it up by cutting a thicker slice.

If you prefer a taller cake, steam in a smaller tray but need to extend steaming time.

What you need: 

900g shredded white radish (strained)  (I added 300g carrot to make up the difference)
750ml water (410ml + 340ml)
76g Chinese sausage, chopped finely
38g dried shrimps, soaked, roasted and chopped finely
5 dried mushroom, soak and slice finely
5 dried scallops, soak 

3 tsp salt
1 tbsp sugar
2 tsp sesame oil
Pepper

340g rice flour

2 tbsp tapioca flour

For garnish:  (I have forgotten about this)

6 shallots, sliced thinly and fried till crispy 

Spring onions

Method:

Heat up work and sauteed sausages until fragrant.  

Add in the mushroom, dried scallop, dried shrimp and fry until fragrant.

Combine radish and add 150ml water.  Let it simmer over low heat for 10 to 15 mins.

Mix rice flour, tapioca flour and 600ml water to make into a batter.  Add in sugar, salt, sesame oil and pepper.

Stir the flour batter into the radish mixture and continue to cook until it thickens.  Remove.

Pour the thickened mixture to an oiled 10" tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula.

Test, if not cook, another further 10 mins.

Cool thoroughly before cutting.

Garnish with fried shallots and spring onions.


Enjoy!