📝 About This Recipe
A cornerstone of Lunar New Year celebrations, this savory Cantonese radish cake symbolizes 'rising higher' and prosperity in the coming year. This recipe balances a silky, tender interior packed with umami-rich dried shrimp and Chinese sausage against a perfectly crisp, golden-brown crust. It is a labor of love that transforms humble daikon radish into a sophisticated dim sum masterpiece.
🥗 Ingredients
The Radish Base
- 2 lbs Daikon Radish (peeled and coarsely grated)
- 1 cup Water (for simmering the radish)
The Flour Slurry
- 10 oz Rice Flour (use regular rice flour, not glutinous)
- 2 tablespoons Wheat Starch (provides a translucent, bouncy texture)
- 1 tablespoon Cornstarch
- 2 cups Reserved Radish Liquid (cooled to room temperature; top off with water if short)
Savory Mix-ins
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 1/4 cup Dried Shrimp (soaked in warm water for 20 mins, then finely chopped)
- 4 pieces Dried Shiitake Mushrooms (soaked, stems removed, and finely diced)
- 2 pieces Shallots (minced)
Seasoning & Frying
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to balance the bitterness of the radish)
- 1/2 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Chicken Bouillon Powder (optional for extra depth)
- 3 tablespoons Neutral Oil (for sautéing and pan-frying)
👨🍳 Instructions
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1
Prepare your steamer and grease an 8-inch round or square heat-proof cake pan with a thin layer of oil.
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2
Place the grated daikon radish and 1 cup of water in a large pot. Bring to a boil, then cover and simmer over medium heat for 15-20 minutes until the radish is translucent and very soft.
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3
Drain the cooked radish through a fine-mesh sieve, catching the liquid in a measuring cup. You need exactly 2 cups of liquid; if you have less, add water to reach the mark. Let the liquid cool slightly.
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4
In a large mixing bowl, whisk together the rice flour, wheat starch, cornstarch, salt, sugar, white pepper, and bouillon powder. Slowly whisk in the 2 cups of reserved radish liquid until a smooth, thin batter forms.
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5
Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the diced Chinese sausage and shrimp, sautéing for 3 minutes until fragrant and the fat begins to render.
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6
Add the shallots and shiitake mushrooms to the pan. Sauté for another 2-3 minutes until the shallots are softened and aromatic.
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7
Stir the cooked, drained radish into the skillet with the meat mixture. Mix well to combine all the savory elements.
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8
Turn the heat to low. Give your flour batter a quick whisk to ensure no starch has settled at the bottom, then pour it into the skillet with the radish and meat.
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9
Stir constantly for 2-4 minutes. The mixture will thicken into a heavy, pasty dough. Once it holds its shape and is no longer runny, remove from heat.
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10
Transfer the mixture into your greased cake pan. Use a wet spatula to smooth the top flat. Place the pan in the steamer and steam over high heat for 45-50 minutes.
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11
Remove the pan from the steamer. The cake will look soft and slightly translucent. Let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
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12
Once chilled and firm, run a knife around the edge and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangles.
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13
Heat a tablespoon of oil in a non-stick skillet over medium-high heat. Pan-fry the slices for 3-4 minutes per side until a deep golden-brown, crispy crust forms.
💡 Chef's Tips
Always use a kitchen scale for the flour for the most consistent texture. If the radish is particularly bitter, blanch it in boiling water for 2 minutes and discard that water before simmering with the fresh cup of water. Do not skip the chilling step; if you try to fry the cake while warm, it will fall apart in the pan. For a vegetarian version, substitute the sausage and shrimp with extra mushrooms, dried tofu, and pickled radish (Zha Cai). Store leftovers in an airtight container in the fridge for up to 5 days; pan-fry just before serving.
🍽️ Serving Suggestions
Serve hot with a side of high-quality Oyster Sauce or spicy XO Sauce. A drizzle of chili oil and a sprinkle of toasted sesame seeds adds a lovely finish. Pair with a pot of hot Pu-erh or Oolong tea to cut through the richness. Serve alongside other dim sum classics like Shumai or Har Gow for a full festive brunch. Garnish with freshly chopped scallions or cilantro for a pop of color and freshness.