Steamed Radish Cake
The Meatmen
May 11, 2016
Steamed radish cake is a very traditional dim sum dish that’s often served in dim sum restaurants. It’s affordable to make, and can be whipped up simply for a party at your home!
While many recipes out there introduce the radish cake by pan frying it, we’ll explore steaming this radish & rice flour combo by adding in chinese wine sausage and dried shrimps – the end result is mouthfuls of savoury bliss meant for a nice home-cooked dim sum treat!
No Reviews
Ingredients
Adjust Servings
| 1kg white radish | |
| 50g dried shrimp (rehydrated) | |
| 1chinese wine sausage | |
| 2tbsp oil | |
| 200g rice flour | |
| 50g wheat starch | |
| 200ml chicken stock / water | |
| 1tsp salt | |
| ½tsp white pepper | |
| 50g fried peanuts | |
| 30fried shallots | |
| 30g chopped spring onions | |
| 15g chopped chilies |
Directions
1.
Trim and peel 1kg white radish
Mark as complete
2.
Shred white radish with a food processor
Mark as complete
3.
Blanch shredded white radish in boiling water for 5 mins
Mark as complete
4.
Chop 50g rehydrated dried shrimp roughly
Mark as complete
5.
Dice 1 chinese wine sausage
Mark as complete
6.
Drain shredded white radish and set aside
Mark as complete
7.
Heat 2 tbsp oil in wok
Mark as complete
8.
Add diced chinese wine sausage
Mark as complete
9.
and chopped shrimp
Mark as complete
10.
Stir fry until fragrant and set aside
Mark as complete
11.
Add shredded white radish to wok
Mark as complete
12.
and 200 ml chicken stock / water
Mark as complete
13.
Add ½ tsp white pepper
Mark as complete
14.
To 200g rice flour add 50g wheat starch
Mark as complete
15.
Sift flour mixture
Mark as complete
16.
Add flour mixture to wok
Mark as complete
17.
Mix until batter becomes even and starts to thicken
Mark as complete
18.
Add stir fried wine sausage and shrimp
Mark as complete
19.
Mix evenly
Mark as complete
20.
Oil a deep tray / tin
Mark as complete
21.
Transfer batter mixture to tin
Mark as complete
22.
Steam for 45 mins to 1 hour
Mark as complete
23.
Remove from steamer and let rest for at least 4 hours before serving
Mark as complete
24.
For toppings add 30g fried shallots,
Mark as complete
25.
50g fried peanuts,
Mark as complete
26.
30g chopped spring onions
Mark as complete
27.
and 15g chopped chilies
Mark as complete
You may like these too
Leave a Reply