Radish Cake

I like to eat Radish Cake, be it hawker’s Fried Radish Cake or those that are cut into big slices and fried. There is one recipe that I have been very keen to try. The recipe was taken from a cook show featuring Heirloom Recipes. Alas, the family was not very forthcoming in sharing the actual recipe. All ingredients were given in brief estimations. To make matter worse, the measurement of water was given in bowl, an uncommon one that they had been using at home.

After studying a few Radish Cake recipes, and calculating the safe amount of water and flour ratio, I decided to whack one Radish Cake recipe using the same ingredients and method of the said recipe. Verdict? Very pleased with the result.

Those shown in the photo were coated with beaten egg and fried. Yum… I simply love the soft texture of hot fried cakes.



Radish Cake

Ingredients:
1 radish (abt 550g), shredded and strained (do not squeeze)
350ml water (radish water and some water to form this amount)
60g Chinese sausage, diced
25g dried shrimps, soaked, drained and chopped
abt 2 tbsp cooking oil
4 shallots, sliced thinly
1 tbsp and 1 tsp of light soy sauce
slightly lesser than 1/2 tsp salt
some pepper

Batter Solution (mixed and filtered):
175g rice flour
1 tbsp tapioca flour
350ml water


Method:

Heat oil in a wok and sauté the shallots till brown. Remove the fried shallots leaving the oil in the wok.

Add dried shrimps and Chinese sausage and stir-fry till fragrant. Add light soy sauce, salt and pepper.

Mix in the shredded radish.

Pour in 350ml water and bring to boil, and then lower the heat to simmer for a while.

Mix in the batter solution and fried shallot simultaneously.

Stir until mixture thickens.

Transfer the mixture to a square pan (size: 6.5").

Place the square pan in a steamer and steam for about 50 minutes or till done.

Cool completely before slicing.

Note: In the show, more fried shallots were added than this recipe. But then, Ni doesn't like strong fried shallot taste, so I daren't add too much. :P

The above recipe is considered small, if you double the recipe, I guess have to use a 8" square pan.