Steamed Chinese Radish Cake

2 3/4 lb chinese radish, finely grated (8 C)
1 C water

4 C rice flour (1 16oz bag is about 4 C)
1/2 C tapioca powder
3 C water
1 1/2 t salt
1/2 t ground pepper
5 T sugar
3/4 t 5-flavor spice powder
1/3 C fried onions

2 C dried shrimp, soaked in hot water 5 mins, then drained and ground


Mix radish and 1 C water in large non-stick skillet or wok.
Cook over low heat for 20 mins.
In the meantime, mix rest of ingredients (except the shrimp) in a mixing bowl. Stir and mix well.
Add flour mixture to turnip mixture along with the shrimp.
Cook over medium heat about 5 mins, stirring constantly so that mixture does not stick to pan or burn. Mixture will thicken slightly to consistency of a thick batter.
Pour into 2 round 9-inch baking pans. Smooth surface with a spatula.
Steam for 40 mins (if water already boiling), otherwise 1 hr.
Cake is done when toothpick inserted comes out clean.
Allow to cool before cutting into 1/2 or 3/4 inch slices.

Can refrigerate and keep for several days – to serve: allow to come to room temp, slice and serve, or resteam, or pan fry.
Can freeze in airtight container – to serve: defrost completely, slice and pan fry.
If desired, serve with a mixture of hoisin sauce and sweet chili sauce.

Can also sprinkle ground roasted peanuts(salted or not ) on top of whole cake immediately after steaming. When cool, slice in diamond shapes 1 1/2 inch wide. No hoisin/chili sauce when peanut topping is used. This is Malaysian Nonya style. 

About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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