CHINESE STEAMED DAIKON CAKE | ALLRECIPES
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.
Provided by rubiness
Categories Holidays and Events Recipes Lunar New Year
Total Time 3 hours 10 minutes
Prep Time 20 minutes
Cook Time 1 hours 35 minutes
Yield 1 10-inch cake
Number Of Ingredients 8
Steps:
- Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
- Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
- Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
- Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
- Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
- Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
- Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.
Nutrition Facts : Calories 369.2 calories, CarbohydrateContent 60.6 g, CholesterolContent 19.9 mg, FatContent 10.2 g, FiberContent 3.2 g, ProteinContent 8.1 g, SaturatedFatContent 2.1 g, SodiumContent 1912.1 mg, SugarContent 11.2 g
CHINESE STEAMED DAIKON CAKE | ALLRECIPES
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately plain, or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.
Provided by rubiness
Categories Holidays and Events Recipes Lunar New Year
Total Time 3 hours 10 minutes
Prep Time 20 minutes
Cook Time 1 hours 35 minutes
Yield 1 10-inch cake
Number Of Ingredients 8
Steps:
- Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
- Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
- Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
- Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
- Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
- Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
- Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.
Nutrition Facts : Calories 369.2 calories, CarbohydrateContent 60.6 g, CholesterolContent 19.9 mg, FatContent 10.2 g, FiberContent 3.2 g, ProteinContent 8.1 g, SaturatedFatContent 2.1 g, SodiumContent 1912.1 mg, SugarContent 11.2 g
More about "steamed cake chinese recipes"
STEAMED SPONGE CAKE (SOY ZING DAN GOW) RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Calories 140 calories per serving
- Run a knife between cake and pan rim to loosen sides. Invert onto a rack, remove pan and parchment, and invert again onto another rack. Let cake cool at least 10 minutes. With a serrated knife, cut cake into diamonds or wedges. Serve warm or cool.
CHINESE SPONGE CAKE (BAKED, NOT STEAMED) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 30 minutes
Calories 619.9 per serving
- Turn cake upside down and let cool.
CHINESE STEAMED SPONGE CAKE (JI DAN GAO) - CHINESE GRANDMA
MA LAI GO CHINESE STEAMED CAKE - THE WOKS OF LIFE
From thewoksoflife.com
STEAMED CHINESE SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAMED CAKE (OLD FASHIONED DIM SUM) | CHRISTINE'S RECIPES ...
CHINESE STEAMED SPONGE CAKE (MA LAI GAO - ???) - QUICK ...
STEAMED SPONGE CAKE | SOFT AND FLUFFY - MY LOVELY RECIPES
HOW TO MAKE STEAMED CHINESE SPONGE CAKE - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL STEAMED SPONGE CAKE (???) - CHINESE - RECIPE ...
STEAMED BROWN CAKE
From asianfoodnetwork.com
STEAMED CHINESE SPONGE CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
STEAMED SPONGE CAKE (SOY ZING DAN GOW) RECIPE -SUNSET MAGAZINE
From sunset.com
STEAMED EGG SPONGE CAKE (JI DAN GAO ???) - HUANG KITCHEN
From huangkitchen.com
MALAY CAKE / MA LAI GAO (CHINESE STEAMED CAKE) - MY LOVELY ...
From mylovelyrecipes.com
TRADITIONAL STEAMED EGG CAKE ?????? - EAT WHAT TONIGHT
From eatwhattonight.com
STEAMED CAKE (MUSHI-PAN) ???? • JUST ONE COOKBOOK
From justonecookbook.com
TURNIP CAKE - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
From 196flavors.com
MA LAI GAO (???) - EVEN SOFTER, FLUFFIER & TASTIER ...
From foodelicacy.com