Steamed White Radish Cake

I remember having White Radish cake (or Daikon) cake before for breakfast at the roadside stalls in Taiwan. They are simply a white piece of cake made of shredded white radish. The white radish cake is cut into rectangles and fried on both sides giving it a delicious, crispy surface. The texture is a little firmer compared to our local radish cake that we had in the dim sum restaurant, which included Chinese sausage, mushrooms and dried shrimps. So when I saw Cass posted this Steamed White Radish Cake some time ago, I quickly bookmarked it. she adapted the recipe from the famous Taiwanese cookbook author, Carol老师 and I tried it about a week ago. I divided the steamed radish cake into two, one for the fried version and the other half to stir fry. As for the stir fry version, you can add any ingredients and sauces according to your personal preference.

Ingredients:

     (A)
     700g Radish grated
     1 tsp Salt
     400g Water

     (B)
     300g Rice flour
     50g Wheat flour
     1.5 tsp Salt or to taste
     600g Water

     Method:

• Toss grated radish with salt, leave aside for 20 minutes. Squeeze out excess water from grated radish.
• In a wok, boil 400g water, add radish and cook for 5 minutes at medium low fire.
• In a large bowl, mix (B) ingredients together and stir mixture well till smooth. Gradually pour mixture into the radish.
• Stir mixture until it becomes thick paste until low flame. Stirring constantly to prevent mixture get burnt.
• Pour radish mixture into prepared cake tin and steam at high flame for 1 hour.
• Leave radish cake to cool before slicing.
• Pan fry the sliced radish cake to golden brown with some dusted rice flour on both sides. Serve immediately with some chilli sauce, cut spring onion and toasted sesame seeds.
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• Add some oil into wok with chopped garlic, stir fry well and throw in the cube radish cake. Stir fry for a few minutes. Add light soya sauce and chilli sauce to your taste, stir fry well again. Lastly pour in 3 beaten eggs, mix well till cooked.
• Serve radish cake immediately with some spring onion, dash of pepper and toasted sesame seeds.

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简易白萝卜糕

     材料：
    （A）
     700克 白萝卜丝
     1茶匙 细盐
     400克 清水

    （B）
     300克 粘米粉
     50克 澄面粉
     1.5茶匙 细盐或适量
     1/2汤匙 白糖
     600克 清水

     做法：

• 白萝卜丝加入细盐搅拌均匀，放置一旁约20时日分钟， 然后挤干萝卜丝的释放出来的水分。
• 锅里加入400克的水煮滚，把挤干水的萝卜丝加入煮约5分钟。
• 把（B）料混合均匀致无粉粒状态的粉浆，慢慢倒入做法（2）里头搅拌均匀。
• 用小火边煮边搅拌，煮到粉浆变浓稠，一定要不停的搅拌，以免锅底烧焦。
• 面糊倒入铺好烘焙纸的烤盘里 （用7村模，铺纸涂油）放入蒸笼里，大火蒸1个小时。
• 冷却后，才拿出来切片。

     **我是把蒸好的萝卜糕分成两份。 -

• 一半拿来粘上粘米粉煎香，淋上辣椒酱，撒上葱花和芝麻即可。
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• 另一半把萝卜糕切粒。加点油和蒜蓉，把萝卜糕炒香。淋上适量的酱油和辣椒酱，翻炒均匀。 打入三个（以打散）全蛋，再翻炒均匀。最后撒上些葱花，胡椒粉和芝麻即可享用。