It's also a Lunar New Year staple because the word for radish (菜头, chhài-thâu) is a homophone for "good fortune" (好彩头, hó-chhái-thâu) in Hokkien language, older generation used to make and giveaway to relatives and friends. In Singapore and Malaysia, we hardly call this Radish Cake, it's more commonly known as Carrot Cake aka Lo Bak Go 萝卜糕 in Cantonese.
I did this few weeks ahead of Chinese New Year, I made three, one for photoshoot + tea time, one for breakfast on the next day and packed one for a friend for taste test. Their feedback as follow....
...and my son who normally doesn't eat radish cake, love this!
I steamed the radish cake using Song Cho IDEAL wok. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for steaming too.
|Just nice to fit in my 3 x 4" radish cake.|
Ingredients: Yield 3 x 4" round radish cake
500g Japanese Daikon/ White Radish 日本白萝卜 500克
30g chopped Dried Shrimps, rehydrated 虾米 30克，泡软，剁碎
20g chopped Chinese Sausage 腊肠 20克，剁碎
25g Wheat Starch 澄面粉 25克
100g Rice Flour 粘米粉 100克
250g - 300g Organic Chicken Broth, adjust the amount accordingly. 鸡汤 250-300克
About 1/2 tsp - 3/4 tsp Salt, adjust to taste 盐 1/2-3/4 小匙，以鸡汤的咸度自行调味
1/4 tsp White Pepper 白胡椒 1/4 小匙
Some shallot oil for cooking and to grease the pan. 葱油 适量
Some chopped spring onion, chilies and fried shallots for garnishing.
Optional: You may also add in some chopped mushrooms to enhance the flavour. 也可随意加一些香菇碎，添加口感。
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
1. Peel and shred radish. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.
2. Add some shallot oil in Song Cho Ideal Wok, turn on medium heat. Add in dried shrimps and Chinese sausage, stir fry till fragrant. Set aside.
3. In the same wok, add in shredded radish, stir fry for 10 seconds. Add in 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimps and Chinese sausage. Remove from heat.
4. Grease 3 x 4" round pan with shallot oil. Transfer the batter into 3 pans evenly.
5. Steam for 30 minutes.
6. When the steaming is over, remove the radish cake from heat. Let it cooled completely on the rack, about 2-3 hours for the radish cake to set. Garnish with spring onion, chilies and fried shallot before serving. You may store the radish cake in the refrigerator to serve later. Slice and pan fry with some oil to crisp up the surface before serve. Taste superb!