Saturday, December 15, 2012

Steamed Daikon Cake (蘿蔔糕)

The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Also known as radish or white carrot.

This is a different version from my previous Steamed Radish Cake where everything was mixed together and then steamed.  Today I decided to make a plain steamed daikon/radish cake with toppings added before serving. 


750g coarsely grated daikon/radish
100 ml water

1 tsp sesame oil
1/2 tsp chicken granules
2 tsp salt
1 tbsp sugar

200g rice flour
20g wheat starch
20g corn starch
550ml water

100g dried shrimps, washed and chopped
5 cloves garlic, finely minced
4 shallots, sliced
oil (about 2 tbsp)
pounded peanuts
spring onions for garnishing

  • Cook grated daikon with 100ml water in a pot over low fire until daikon turns translucent (about 10 - 15 minutes).  Set aside to cool. Squeeze out excess water from the daikon.  Set aside.
  • In a mixing bowl, combine all the ingredients for the batter.   Stir to ensure there are no lumps in the mixture.  Then add in seasoning and stir well to combine. Place the bowl over boiling water and cook until mixture thickens.  Add in the cooked daikon and mix well.  Transfer batter into a 24cm greased pan; level the surface.  Steam over high heat for about 50 minutes or until cooked.  (There will be liquid on the surface, just leave it as it will be absorbed as the cake cools and prevents the surface from drying out).
  • Meanwhile, to prepare the toppings - heat oil in a frying pan and saute shallots and garlic until fragrant; remove from pan.  Then lightly fry dried shrimps.  Mix in the sauteed shallots and garlic.  Set aside. 
  • To serve, sprinkle daikon cake with toppings. 

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