Wednesday, March 24, 2010

Daikon Radish Cake

If you’re not familiar with this dish, well maybe this can help you. This is the dish that usually gets push around with the grill push cart that comes with the taro cake. It is usually served with the sweet hoisen sauce mix with something else. I can’t seem to get the ingredient on it yet. Anyway, it usually grilled in front of you until golden brown before serving. The fragrance and the texture is so good. It a creamy and has a lot of chew in it.

I always order this, but not everyone enjoy it as much as I do. Therefore, I end up packing it to go after everyone taste about a bit or so. It is an acquire taste. But I think it one of the best dish ever, beside the siu mai.


8 Oz rice flours
1 Cup of water
1 1/2 Cup of daikon finely chopped or shredded.
2 Chinese Sausages
3 Tbsp of Scallion chop
4 Shiitake dried mushrooms
¼ Dried shrimps soak in water for at least 25 minutes
4 Tbsp of vegetable oil or lard
1 Tsp of salt
2 Tsp of soy sauce
½ Tsp of white pepper
3 Tbsp of cilantro


1. In two separate bowl soak the dried mushroom and dried shrimp in hot water for 25 minutes.
2. After finished soaking thinly slice the mushroom and set aside.
3. Chop the sausages and daikon and set aside.
4. In a mixing bowl, mix the flour and water until it is paste but not too runny. Add the 3 tbsp oil.
5. With the remaining 1 tbsp of oil, heat it to hot and then stir in the sausages, mushrooms, scallion, shrimps and cook for 2 to 3 minutes.
6. Then pour it into the flour mixture and mix well.
7. Spray the 6x9 inches square baking pan with Pam spraying oil and pour the dough into it.
8. Flatten the top out smoothly add the chopped cilantro and put it in the steamer for 1 1/2 hours. javascript:void(0)
9. After it cool down, place it in the refrigerator overnight.
10. Before serving, cut it into square shape of desire size and fried it with 1 Tbsp of oil until slightly golden brown on top.

Serve and dig in!


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