Photograph of the finished Radish cake

China · Bánh củ cải hấp áp chảo

Radish cake

2 hr 20 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 4.4 lb
  • Photograph of Rice flour Rice flour 1.3 lb
  • Photograph of Dried shrimp Dried shrimp 5.6 oz
  • Photograph of Chinese sausage Chinese sausage 11.3 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4.9 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Tapioca starch Tapioca starch 4.2 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup

Method

  1. 1 Grate the radish into thin strips, then cook with a little water for 12 minutes until the strips become translucent and release their juice.
  2. 2 Using the juice released from the radish to mix with the flour is the way to give the cake a distinct radish sweetness.
  3. 3 Sauté the dried shrimp, Chinese sausage, and chopped shiitake mushrooms for 5 minutes until fragrant.
  4. 4 Mix the rice flour and tapioca flour into the hot radish mixture and stir until a thick, smooth paste is formed.
  5. 5 Pour into molds, steam for 50 minutes, and let cool for 4 hours until the mixture solidifies.
  6. 6 Slice into 1.5 cm thick slices, then pan-fry for 3 minutes on each side until golden brown and crispy.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 5: place the mold on a rack and steam under low pressure for 25 minutes, then release pressure naturally for 10 minutes, and then continue to cool to firm up the mass. Step 6: pan-fry for 3 minutes on each side, keeping it still.

Start cooking