Malaysian-Style Radish Cake (蘿蔔糕)

Ingredients

• Daikon radish, shredded (Peel deeply to remove tough outer fibers; slice thinly before shredding.)
• Daikon radish, puréed (Peel, slice thinly, blend without adding water, then strain and squeeze out the juice; reserve the juice.)
• Dried shrimp (Wash, soak in drinking water until softened, squeeze dry, and pound or mince. Reserve the soaking water.)
• Dried preserved radish (sweet chai poh) (Wash and squeeze dry; salted preserved radish may be substituted, but reduce the added salt.)
• Chinese sausage (Optional; remove casing, slice, and mince. If omitted, the author notes that extra sugar may be needed if the radish is not sweet enough.)
• Shallots (Peel and mince.)
• Garlic (Peel and mince.)
• 400 g Rice flour (Also called 粘米粉 or rice-grain flour.)
• 100 g Cornstarch (The source uses a 4:1 ratio of rice flour to cornstarch.)
• Reserved dried-shrimp soaking water (Use as part of the liquid for the batter.)
• Reserved daikon juice (Use as part of the liquid for the batter.)
• 750 g Drinking water (The source recommends total liquid equal to 1.5–2 times the combined flour weight, or approximately 750–1,000 g total liquid including the reserved juices.)
• Salt (Add to taste; season the cooked filling slightly more strongly than the desired final flavor because the batter will dilute it.)
• White pepper (Add to taste.)
• Cooking oil (For stir-frying the filling, greasing the container, and frying the sliced radish cake.)
• Baking paper (For lining the 20 × 20 cm metal container and separating stored slices.)

Steps

1. 1

   Prepare the daikon in two forms. Peel deeply to remove the tough outer fibers, slice thinly, and shred one portion. Slice the remaining portion thinly and blend it without adding water until smooth. Strain the purée and gently squeeze out its juice, reserving the juice.

2. 2

   Wash and soak the dried shrimp in drinking water until softened. Squeeze the shrimp dry and pound or mince it. Reserve the soaking water. Wash and squeeze the preserved radish dry, then mince it. Remove the casing from the Chinese sausage, slice it, and mince it. Peel and mince the shallots and garlic.

3. 3

   Combine the reserved shrimp-soaking water, reserved daikon juice, and drinking water. Add this liquid gradually to the rice flour and cornstarch, stirring thoroughly. The source recommends adding the liquid in two additions and mixing until no dry flour remains. The total liquid should be approximately 1.5–2 times the combined flour weight.

4. 4

   Place plenty of oil in a large pan while it is still cool. Add the dried shrimp and preserved radish, then cook over medium heat for 4–5 minutes, stirring, until thoroughly cooked and the bubbling oil becomes finer. This helps remove raw or stale preserved-food aromas.

5. 5

   Add the minced shallots, garlic, and Chinese sausage. Continue cooking over medium heat until fragrant and the sausage begins to release its oil.

6. 6

   Add the shredded daikon and stir to combine. Add the daikon purée and mix thoroughly.

7. 7

   Season with salt and white pepper. Continue stir-frying until the daikon releases its liquid, the mixture begins to dry, and its color deepens. Taste and adjust the seasoning so the filling is slightly stronger than the desired final flavor.

8. 8

   Reduce the heat to the lowest setting. Add half of the batter and stir continuously, scraping batter that begins setting on the bottom and sides of the pan to prevent sticking.

9. 9

   When the first addition has been absorbed and the mixture becomes partly solid, add the remaining batter. Continue stirring over very low heat until the batter is fully absorbed and the mixture begins to form a cohesive cake.

10. 10

    Turn off the heat. Switch to a spatula and continue folding until the mixture is smooth, dense, and well combined, with a clay-like consistency rather than a wet, muddy consistency.

11. 11

    Grease every inside corner of a 20 × 20 cm metal container, then line it with baking paper to facilitate unmolding.

12. 12

    Transfer the thick radish-cake mixture to the prepared container. Use a spatula to shape the surface, pressing it down firmly to remove gaps and create a dense texture. Smooth the top and wipe the container edges clean with paper towel.

13. 13

    Before steaming, tap the container firmly several times against a cutting board to help release trapped air.

14. 14

    Once the steamer water is boiling, place the container in the steamer and steam over medium heat for 1 hour. If the water runs low, replenish it without letting water splash onto the cake. When opening the lid, prevent condensation from dripping onto the surface.

15. 15

    Test the center with a chopstick or bamboo skewer. It is cooked when the skewer comes out without wet batter; small pieces of filling adhering to it are normal. If wet batter remains, steam for additional 10-minute intervals, checking after each interval.

16. 16

    Remove the steamed cake and let it stand for about 2 hours, until it is no longer hot. Wrap it tightly in plastic wrap and refrigerate overnight for a firmer texture and cleaner slices. For same-day serving, the source recommends cooling and setting for about 4 hours before cutting.

17. 17

    Before unmolding the chilled cake, wipe away any condensation. Run a knife around all four sides, then invert the container to release the cake. For cleaner cuts, wrap the knife blade in plastic wrap.

18. 18

    Cut the cake into slices of the desired thickness. The author typically cuts slices about 2–2.5 cm thick for frying.

19. 19

    To fry, heat a pan and oil before adding the slices. Fry over medium heat without moving them until the first side is browned, then turn once. Fry both sides for about 3 minutes each, or until golden, crisp, and browned to your preference.

20. 20

    Let the fried radish cake cool slightly before eating. Store leftovers wrapped in baking paper or separated with baking-paper dividers in a sealed container.

Notes

The source does not provide exact quantities for the radish, shrimp, preserved radish, sausage, aromatics, seasonings, or oil. It specifies 400 g rice flour to 100 g cornstarch and total liquid equal to 1.5–2 times the flour weight. The cake may be refrigerated for 5–7 days or frozen for about 1 month. The cake can be steamed without plastic wrap or foil; covering is optional if a perfectly smooth surface is desired.

Nutrition per serving

• main
• savory
• steamed
• pan-fried
• gluten-free
• dairy-free
• make-ahead
• Chinese-Malaysian