Monday, December 29, 2008
Mama’s Radish Cake (萝卜糕)
I always believe that following the recipe book to the dot does not guarantee success. A perfect example is my Mom's 萝卜糕. The original recipe is from a cook book she read many years ago, (Delightful snacks and dim sum by Agnes Chang) but she only succeeded in making it super delicious after MANY failed attempts and MANY adjustments to the recipe.
Recently I've documented down her own revised version and now I'm sharing it with everybody, so we don't have to go through the painful trial and error process. Heehee...Thanks Mummy!
600g White Radish
300g Rice Flour
75g Tapioca Flour
2 cloves of garlic, finely chopped
4 cups of cool water
1 cup of warm water
Salt and Pepper
Chinese waxed sausages
Grate the radish coarsely and set aside.
Rice Flour Batter
Mix rice four, tapioca flour, ½ a teaspoon of salt and pepper with 4 cups of cool water. Mix well and set aside.
- Chinese waxed sausages: Soak sausages in boiling hot water for 5mins. Drain and chop into small pieces.
- Dried Shrimps: Soak in water for a few minutes, drain and set aside.
- Mushrooms: Chop into small pieces.
1. With a little oil, stir-fry the garlic with the grated radish
2. Add 1½ teaspoons of sugar into radish mix and stir fry in high heat till radish becomes slightly soften.
3. Add 1 cup of warm water.
4. Add in optional items, cover up the frying pan and cook in low heat until radish becomes soft and slightly yellowish.
5. Mix the rice flour batter well and pour into radish mix through a sieve.
6. Add salt, pepper and a little msg before stirring the mixture.
7. Continuously stir the mixture in one direction until it forms into a thick ball of dough.
8. Scoop into an oiled tin and smoothen it out.
9. Steam for 35 to 40 minutes or until chopstick inserted in center comes out clean.
There's so many ways to enjoy this dish!
1. Steamed: Slice it up and serve it with a little soya sauce or chilli
2. Pan-Fried: After it's cooled, slice it into small pieces and pan-fry it till it's a little golden brown.
3. Stir-Fried: Chop it up into small pieces and stir-fry it up with dark soya sauce, chilli and garlic. Hawker style!
The cake can be kept in the fridge after it is cooled. Try not to keep for more than 1 week.