Chinese RADISH CAKE - by Diana Chin

recipe link Diana’s Fusion Kitchen
400g of rice flour
50g of cornflour
2 tbsp of chicken concentrated stock ( purchase from super mart)
2 tbsp white pepper
1 big daikon, slice into thin strips
2 chinese sausages, cut into tiny cubes
6 small dried mushrooms, soaked in water and cut into cubes( don’t discard water as need it for later use)
3 tbsp dried scallops, soaked in water ( reserve liquid for later use)
4 tbsp of dried prawns, soaked in water and chopped finely( reserve liquid for later use)
6 shallots, peeled and diced
1000 TO 1200ml of water

1. In a large bowl, mix liquid from the reserve water from dried prawns, dried scallops and dried mushrooms. Then measure to gauge how much ml of liquid it makes up to…then add balance of warm water to total up to 1200ml. Next, add 2 tbsp of chicken concentrated stock and use a whisk to mix it well.
2. In another bowl , add rice flour, cornflour and white pepper. Mix it well…and add the dry ingredients to the stock mixture. Mix it well until smooth.
3. Heat up a nonstick pan with medium to low heat with 3 tbsp oil. Add shallots and fry till it’s fragrant. Then add mushrooms, dried prawns and dried scallops. Stir to combined well…and when it is aromatic, add all julienned daikon in. Mix it again.
4. Now, add all the flour mixture into pan slowly. Keep to low flame and slowly mix it thoroughly until it thickens, and it is ready when you can put a spoon stand upright in the centre of the mixture.
5. Pour the mixture to a greased pan and add a parchment paper at the base for easier removal when it is cooled. Steamed the radish cake for 45 minutes to an hour. Use a skewer to insert in the centre and if skewer comes out clean, it is ready and turn off the heat. Leave the radish cake to cool before leaving in the fridge overnight as the cake is still soft.
Next day, remove from fridge, cut into pieces. You can either have it steamed or pan-fried.

Fiona Lau

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