If I have one pain that refused to cure itself for months now, it would be the steamed radish cake. Many people make this particularly easy dish really well. But when I asked them for specific recipe, they just couldn’t tell me how. It was killing me. After many trials, I am proud to say that it is now pain-free.
Mother has been freaking out that I have been eating so much (failed) radish cake. We are given our daily ginseng tea for extra strength and patience. The second part is really, really needed living in the country. Radish is believed to have certain cleansing quality. Mother thinks it ruins the ginseng we consume. I don’t know who is happier, me for nailing down the recipe at long last, or mother for no longer has to put up with radish cake.
The turnip is grated, finely or coarsely, with a grater. You should do this really quickly. When I took my sweet little time grating it, the radish water stung my fingers, slowly but sure. Grated radish is mixed with flour mixture.
The other ingredients, such as garlic and minced dried shrimp are stir-fried till fragrant before adding everything together.
We can buy freshly ground rice flour around here, which is the main core ingredient of radish (or turnip) cake. You will get 1 kg of fresh rice flour by grinding 1,5 kg rice. When commercially packed rice flour is used, adjust the water called for accordingly.
Soak dried shrimp in water for 30 minutes, then finely minced. Mince the garlic too.
Grate radish. Quickly or get ready to be stung.
Drain part of the liquid . Set grated radish aside.
Combine some radish liquid and water in a big bowl.
Add rice flour into the bowl.
Break any lumps, with your fingers or spoon.
Heat oil and stir-fry garlic over medium heat.
Add minced dried shrimp.
Prepare 20×20 pan, lined with banana leaves. Brush all sides with cooking oil.
Back to the wok, add grated radish.
Add sugar, salt and pepper to taste. Mix everything well. Cook till the radish wilted.
Pour rice flour mixture into the wok.
And corn flour.
Cook over low heat till it slightly thickens.
Divide the radish cake into the prepared pans.
Steam the cake over boiling water for 30 minutes.
Remove from heat. Let cool to room temperature. Slice and pan-fry right away, or keep wrapped in plastic wrap and store in refrigerator.
Chinese Steamed Radish Cake, Kue Lobak
500 g rice flour (commercial packed)
1000 cc water
300 cc strained liquid from grated radish
3 tbsp cooking oil
5 garlic cloves
50 g dried shrimp, soaked, squeezed dried and minced
1 kg grated radish, liquid drain (about 700 g grated radish and 300 cc liquid)
1/2 tsp white pepper
40 g sugar
20 g salt
75 g corn flour
If fresh rice flour is used, the recipe should be 800 g rice flour and 700 cc water with 300 cc radish liquid.
Combine rice flour, water and radish liquid in a big bowl. Set aside for later use.
Heat cooking oil in a wok (big enough to hold all the ingredients). Stir-fry garlic till fragrant. Add minced shrimp. Cook for another minute.
Add grated radish. Season with pepper, sugar and salt. Cook over medium heat for 2 minutes.
Add rice flour mixture and corn flour into the wok. Cook till it thickens, about 4-5 minutes.
Pour mixture into prepared pans.
Steam over boiling water for 30 minutes.
Remove from heat, let cool to room temperature before slicing and pan-frying.
Radish cake can be pan-fried dusted with a little bit of tapioca flour to prevent sticking on to frying pan.
Check out these other links for more inspiration
Radish cake – Yi Reservation
Fried radish cake – Rasa Malaysia