Ingredients
1 kg Chinese white turnip (daikon)
1 kg Chinese white turnip (daikon)
170 gm rice flour
4 Tbsp wheat starch
40 gm Chinese sausage (臘腸)
45 gm Chinese mushrooms (冬菇)
3/4 cup unsalted chicken broth
pinch of white pepper
- Blanch Chinese sausage and Chinese mushrooms in boiling water for 2 to 3 minutes for cleaning and easy chopping. (Drain well and finely diced.)
- Peel the turnip and grate into thick strips.
- In a big bowl, mix the rice flour with wheat flour well.
- Add 2 tablespoons of oil in a wok, sauté Chinese sausage and Chinese mushrooms dices over medium heat. (Continue to sauté until aromatic.)
- In a big bowl, mix the rice flour with wheat flour well.
- Add 2 tablespoons of oil in a wok, sauté Chinese sausage and Chinese mushrooms dices over medium heat. (Continue to sauté until aromatic.)
- Sprinkle white pepper to taste.
- Pour in chicken broth, bring to a boil, cover and cook until tender and translucent.
- Remove from heat. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.
- Pour the mixture into a greased tray, 8-inch round.
- Steam over high heat with cover, about 45 to 60 minutes.
* Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for around 4 hours.
- Pour in chicken broth, bring to a boil, cover and cook until tender and translucent.
- Remove from heat. Add rice flour and wheat starch, quickly combine all ingredients into a thick batter.
- Pour the mixture into a greased tray, 8-inch round.
- Steam over high heat with cover, about 45 to 60 minutes.
* Check the water level and replenish, if necessary, with boiling water. Insert a chopstick into the middle part. If it comes out clean, the cake is cooked through. Let cool and refrigerate with cover for around 4 hours.
Hi there, so sorry to just get back to you! Thanks for coming to my blog & leave a lovely message in my blog a while ago in regard of the raspberry(strawberry) cheesecake!
ReplyDeleteI love this radish cake very much as my parents-in-law are hongkees & my MIL loves to cook this for us on Chinese New Year & when the fat radishes are in season!
Do you have a blog follower section??? I would like to follow you via blog? I don't do it neither in Facebook nor tweeter sorry, huh!
Hi, it's me again! I think I've done it. I went to Google to follow you, is that right? It not, pls advise in my blog again as I'm easily distracted by other things, thanks & glad to know a new friend here!
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