RADISH CAKES RECIPES
RADISH CAKE RECIPE | SIDECHEF
Chinese radish cake or turnip cake is a famous Chinese dessert available during the morning dim sum, Yun Cha. Those savory and yummy cake desserts are perfect side dish for a morning tea especially in fall or winter.
Provided by China Sichuan Food
Categories Pescatarian Comfort Food Budget-Friendly Nut-Free Dairy-Free Gluten-Free Egg-Free Soy-Free Winter Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 5400S
Yield 12
Number Of Ingredients 13
Steps:
- In a small bowl, soak the Dried Shrimp (1 tablespoon) until softened. Set aside, drain well and cut both shrimp and shiitake mushroom into really small cubes.
- Peel all the skin of Daikon (1 kilogram) and then use a shredder to finely shred the radish. If you do not want to taste any radish texture in the final cake, shred the daikon as small as possible.
- Transfer the shredded daikon in a large pot or bowl, spread salt on the surface and rub with hand. Set aside for around 20 minutes to 30 minutes until the radish shreds are totally softened.
- To prepare the side ingredients: in a small pan, add around 1/2 tablespoon Vegetable Oil (to taste) and then fry the Red Onion (1/4), dried shrimp, Chinese Sausage (100 gram), and Shiitake Mushroom (3) until fragrant. Set aside.
- Squeeze the water out and transfer to another large mixing pot. Mix all the Rice Flour (300 gram) with the water squeezed out from the radish and the left Water (800 milliliter). Add radish shreds and Chinese Five Spice Powder (1 teaspoon), Granulated Sugar (1/2 teaspoon), Salt (1/2 tablespoon), and Shaoxing Cooking Wine (1 tablespoon). Mix well and heat over medium fire to boil.
- Add and mix well.
- Brush some oil on your container and then transfer the mixture to the container. Steam for around 50 minutes; absorb any water on surface with a clean gauze or towel.
- Cut into slices around 1.5 cm in thickness after cooling down. Pan-fry until slightly brown on both sides. Sprinkle some Scallion (3) and serve with your favorite tea.
Nutrition Facts : Calories 13 calories, ProteinContent 0.4 g, FatContent 0.3 g, CarbohydrateContent 2.1 g, FiberContent 0.1 g, SugarContent 0.2 g, SodiumContent 39.0 mg, SaturatedFatContent 0.2 g, TransFatContent 0 g, CholesterolContent 0.8 mg, UnsaturatedFatContent 0.0 g
TURNIP CAKE-RADISH CAKE | CHINA SICHUAN FOOD
Steps:
- In a small bowl, soak the dried shrimp until softened. Set aside, drain well and cut both shrimp and shiitake mushroom into really small cubes.
- Peel all the skin of radish and then use a shredder to finely shred the radish. If you do not want to taste any radish texture in the final cake, shred the radish as small as possible.
- Transfer shredded radish in a large pot or bowl, spread salt on the surface and rub with hand. Set aside for around 20 minutes to 30 minutes until the radish shreds are totally softened.
- To prepare the side ingredients: in a small pan, add around 1/2 tablespoon oil and then fry onions, dried shrimp, sausage and shitake mushroom until aroma. Set aside.
- Squeeze the water out and transfer to another large mixing pot. Mix all the flour with the water squeezed out from the radish and the left water. Add radish shreds and Chinese five spice powder. Mix well and heat over medium fire to boil.
- Add other side ingredients and mix well.
- Brush some oil on your container and then transfer the mixture to the container. Steam for around 50 minutes; absorb any water on surface with a clean gauze or towel.
- Cut into slices around 1.5 cm in thickness after cooling down.
- Pan-fry until slightly brown on both sides. Sprinkle some chopped green onion and serve with your favorite tea.
Nutrition Facts : Calories 154 kcal, CarbohydrateContent 24 g, ProteinContent 4 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 20 mg, SodiumContent 408 mg, FiberContent 2 g, SugarContent 2 g, ServingSize 1 serving
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