Thursday, February 23, 2006

Daikon Pudding/ Steamed Turnip Cake 蘿蔔糕


150g daikon (see picture below)

30g rice flour
2 dried scallop (rehydrate by soaking in cold water overnight)
50g dried shrimps (rehydrate)
5 shitake mushroom (rehydrate by soaking in cold water for at least 2 hours)

2 dried Chinese sausage
About 1/2 cup water
Salt and white pepper


1. Grate daikon using a grater (see diagram below). Set aside.

2. Cut dried sausage, mushrooms and dried shrimps into very small cubes (about 0.5cm). Shred the dried scallops. Saute the above ingredients in a wok/pan. Set aside.

3. In the same pan, cook daikon over medium heat for about 5 mins until it becomes semi-transparent. Add about 1/2 cup of water and cook daikon for another 2 mins.

4. Add rice flour to daikon and mix over low heat for about 1 min. Add sausage, mushrooms, dried shrimps and shredded dried scallops. Add salt and white pepper to taste. Turn off heat.

5. Pour the mixture (should not be too watery) into a 9"cake pan. Steam for 1 hour.

It is best to make daikon cake a day ahead and leave daikon cake in the fridge. To serve, cut daikon cake into 1 inch thick pieces (see below). Fry until both sides are golden brown. Sprinkle with roasted sesame seeds. Serve with Hoisin Sauce.



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