#radish cake

[haveyoueatenthis]

Have you eaten turnip cake?

Yes, and I liked it

Yes, and I didn't like it

No

I haven't heard of it

Voting ended onNov 29, 2023

[vegan-nom-noms]

Vegan Daikon Radish Cake

[sikfankitchen]

Chinese Turnip Cake "Lo Bak Gao" for Lunar New Years!!! 🎊🎋🧧

[eats-by-kbc]

Top Tosai at Michael & Devi café, Lintang Pasar

Lam Mee at Jin Café also v good

[lotsofchocolatesoutside]

dim sum dishes: radish cake & caked cabbage

[vegehana-food]

✿ 萝卜糕 | Turnip Cake

[fritesandfries]

Radish Cakes (蘿蔔糕)

Out of all of the radish cake recipes I’ve seen, I’m left with a lot of questions about a good number of them: why does it have five-spice in it and why is it called a “bun”, Saveur? Why are they cube-shaped, Jamie Oliver?

I’m more of a traditionalist when it comes to dim sum dishes, but I’m also pretty specific about what I like. I had a hard time finding a recipe that wasn’t 1.) Too starchy 2.) Didn’t have odd shortcut spices (ahem, five-spice) and 3.) Too plain. The last preference I have is definitely controversial: no Chinese sausage. I have to be in the mood to want its sweet-fatty flavors, and I’m just not feeling it when it’s not the dead of winter.

I finally made something that I preferred with more “stuff” in it.

For 4 servings (adapted from The Woks of Life):

16 oz. daikon or Chinese turnips

1 c. water

4 tbsp. vegetable oil

2 tbsp. dried shrimp, *rehydrated and chopped

3-5 dried shiitake mushrooms, *rehydrated and chopped

1 garlic chive or green onion, chopped

1 c. rice flour

1 tbsp. cornstarch

½ tsp. salt

½ tsp. granulated sugar

1/8 to 1/4 tsp. ground white pepper

Topping suggestions:

Sliced green onions

Hoisin sauce

Oyster sauce

Chinese chili oil (the kind of the actual flakes)

Crispy shallots

Sliced red chili peppers

Grate the daikon. (I used the larger one on a cheese grater.)

Combine grated daikon and cup of water into a large sauté pan over medium heat. Bring it to a simmer; let it simmer for 10 minutes.

Pour all of the daikon contents into a large mixing bowl -- including the liquids. Let it cool completely.

Meanwhile, grease a glass or ceramic rectangular 8″ x 5.5" pan with 2 tablespoons of vegetable oil.

In a medium or large sauté pan, heat 2 tablespoons of vegetable oil over medium heat. Add rehydrated shrimp and mushrooms. Cook for about 2-3 minutes. Remove from heat and stir in chopped garlic chive or green onion; set aside.

In the large mixing bowl with the daikon, mix in the rice flour, cornstarch, salt, sugar, and desired amount of ground white pepper. Stir until well incorporated. Add the shrimp-mushroom mixture, including the oils. Mix well and let it sit for 15 minutes.

Cooking using one of two methods:

Steaming Method

Pour the batter into the greased pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.

Remove from steamer and let it rest for about 30 minutes. It will start to loosen as it cools.

Bain-Marie Method

Cover the pan and bake in a bain-marie, making sure the water is filled halfway, at 300F for about 1 hour.

Once they’re cool to touch, flip the cake onto a cutting board and cut into 8 rectangles.

To cook the cakes, add 2-3 tablespoons of neutral cooking oil into a large frying pan over medium heat. Fry the cakes on both sides until golden and crispy.

Serve with desired toppings.

*To rehydrate, soak in hot water for about 30 minutes. Drain the excess liquid and rinse with cold water.

[homeskillet-1]

radish cake i.e. 蘿蔔糕 and sautéed spinach