Anyway, today's post is about fried radish cake. Even though I love making bento meals so much, from time to time I still want to post some recipes which I like.
Radish Cake or Lo Pak Ko in Cantonese is very commonly served in yum cha restaurants. Compared to the other dim sum delicacies, such as har gao, shao mai or chee cheong fun, radish cake is quite easy to make at home. As long as you have a food processor, making this cake is really just a piece of cake ;). I used to grate the radish manually in the past and grating a whole radish with a grater does take quite some time and energy to do. Fortunately yesterday I tried the easier method and simply used a food processor to shred the radish. Tastewise I don't notice any difference, grating the radish manually IMHO doesn't make the radish cake taste in any way more superior.
- 1 medium daikon radish
- 1 tablespoon oil
- 2 - 3 chopped Chinese sausages
- 5 - 6 Shiitake mushrooms, chopped
- 1/2 cup chopped green onions
- 1 tablespoon fried onion
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon 5-spice powder
- 1 tablespoon sesame oil
- Salt, pepper and sugar to taste
- 250 grams rice flour
- 50 grams tapioca flour
- 500 milliliter water
- Peel the daikon radish and cut into cubes. Shred the radish cubes in a food processor with 100 milliliter of water. Set aside.
- Heat 1 tablespoon oil in a wok. Stir fry sausages, mushrooms and green onions. Add fish sauce, oyster sauce, 5 spice powder, fried onion, salt, pepper and sugar and keep stirring until fragrant.
- Add shredded radish and cook for 5 minutes.
- Mix rice flour, tapioca flour and 400 millilitre water in a bowl.
- Pour the rice/tapioca flour mixture into the wok, cook for 1 minute.
- Grease a cake pan. Pour the radish cake mixture into it. Steam for app. 40 minutes.
- When cold, refrigerate overnight. This will make the cake easier to cut.
Steamed radish cake
Slice the cake and you can directly eat it, but I prefer to pan-fry my radish cake. It tastes much better so.