Saturday 28 January 2023

Lazy Radish Cake 懒人萝卜糕

Every year, I will steam my mom's radish cake which is a hot favourite among friends.  This year, I wasn't very pleased with my outcome because with a handicapped hand, it is hard to be comfortable cooking and I made a few mistakes along the way.

So for a friends' gathering, I went out to look for an easier recipe and found this Lazy Radish Cake as the Chef calls it.

I settled for this as it seems interesting.  For this, you don’t need to slice or grate the turnip.  So, I was really curious to try out the texture.

How to choose: no blemish, wide at the centre and heavy.

Learning:  Though I have no problem cutting and pan-fried, I find that the batter is too little for the radish to adhere well.  So next round, I will increase the flour ratio.  The texture is good and so is the taste.  

Friends commented it is delicious.   So stay tuned for modification.

What you need:
Yield: 2 square trays

1200g turnip (this is after peeled)
300g water
12g salt 
20g sugar 
1 tsp white pepper
300g rice flour 
300g water (I added additional water)

2 pcs Chinese sausages
50g cured meat
60g dried shrimp 
60g oil 
60g shallot, sliced finely 


Rinsed sausages, cured meat and dried shrimp and steam together for 10 mins.

Cut into match stick thick and long.

Slice sausages and cured meat thinly and then cut them into small bits.

Roughly chopped dried shrimp.

In a pot, mix 300g water, salt, sugar, and pepper and add in the radish.  Cover and bring to a boil and then lower to a simmer for 5 - 10 mins.

In the meantime, in a frying pan, add oil and shallot.  Saute till light golden.  

Add in dried shrimp, sausages and cured meat.  Saute until fragrant.

Transfer the fried ingredients into a big bowl.  

Add 300g water and rice flour.  Mix well.  (I added more water as the mixture looks really dry)

Add 1/3 of the hot radish mixture into the flour mixture.  Mix.

Then add the remaining radish and stir until it slowly thickens a little.

Pour into a square pan.   Cover with cling wrap.

Steam on high heat for 30 mins.

Wait till it cools completely before cutting.  

Cut into thick slices.  

On low heat, pan-fried on all sides until golden.

Serve with sweet chilli.


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