Thursday, October 13, 2011

Steamed Radish Cake (蒸 罗卜糕 )


Hi, i guess many of us here are very familiar with this kuih, you can find this in food stalls and in dim sum restaurants. Some prefer it steamed and some prefer it pan fried. It's also very similar to the steamed yam kuih which i believe that many of us like eating too. I like to make this too during chinese new year though i dont think it has any auspicious meaning associated with this kuih. Made a small portion here in a  6"x 6" square tin. I copied down the recipe somewhere many years ago , i cant remember where as i didnt write down its source but i think most likely from a magazine and along the way, i adjusted some here and there to get the right texture.



Ingredients:
1 medium sized local radish ( sorry i forgot to weigh my radish), peeled and shredded, squeeze out excess water
80gms dried shrimps, soaked and cleaned, coarsely chopped
1 chinese sausage,  coarsely chopped
2 cloves garlic
2 shallots
pepper and salt to taste
some spring onions
some fried shallots
chopped red chillies

Preparation:
1. Pour some cooking oil into the wok and saute garlic, shallots and half of the dried shrimps( 40gms ) till aromatic and put in the chinese sausage. Season with pinch of salt and pepper. Dish up and leave aside.
2. Saute the remaining half of the dried shrimps ( 40gm) till aromatic for topping. Remove from fire and leave aside.

To make the batter:
150gm rice flour
2 tsp cornflour
400ml water
1 tsp salt
1 tsp sugar

Method:
1. Mix all the ingredients for batter in a large bowl , stir well to mix and sieve the mixture into another bowl.
2. Return the pre fried dried shrimps and sausage mixture to the wok , add the shredded radish and pour in the batter and cook on low fire till the batter slightly thickens, roughly about a minute. Keep stirring the mixture so that the bottom wont get burnt. When the batter begins to thicken ( you will see probably one or two bubbling ) , remove from fire . Stir well and pour into the steaming tin.
3. Steam for about 40-45 minutes. Remove from heat and let cool in tin, sprinkle with the remaining dried shrimps, chopped spring onion, fried shallots and chilli.  Cut into pieces.
( if any leftovers, you can put in the fridge and pan fry it the next day)

I am submitting this to the Aspiring Bakers #12 - Traditional Kueh ( October 2011 ) hosted by Small Small Baker.

51 comments:

  1. 你放了好多虾米哦!这个我很喜欢:)

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  2. OMG,this looks really good! You make really good kuihs! They look irresistible, wish I could have a piece of your lor pak kou!

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  3. I absolutely like this kuih, and those aromatics toppings - fried shallots, green onions, red chili, makes it even a better radish kuih :)

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  4. wah... I like one biiiiiiiiiiig piece pls

    This reminds me, once I made this as a friend's birthday cake back in Form 6. He asked me to make it for him :) We had it during recess and he was so happy. LOL. Still cake what. :)

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  5. hey Lena.. so much liew-liew! yummy!

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  6. This is my favourite kueh! My mom used to steam this every alternate week because we love it so much!

    Now I have to learn this recipe (from here or my mom) and make for my kids.

    p/s: re the comment you left earlier, yes, that's angeline in her maternity dress. We are colleagues :)

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  7. It's look so delicious!
    definitely will try this kuih soon..
    Thanks Lena for the recipe..

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  8. omg, Lena, this could have been the most delicious looking radish cake I have ever seen!

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  9. I love carrot cake! Yum! Love your generous topping...with some sweet soy and I'll be so happy!

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  10. This is also my favourite kueh! Your very delicious, full of toppings!

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  11. Hello Iena...am jumping here from wendy from mamafami's window..

    may I copy all the wonderful recipes here...although I am a Malay but I am somewhat neglected in many traditional recipes...

    what a shame to compare your..btw thanks in advance yea.

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  12. Looks so soft. Lovely texture. I've bookmarked it to try out soon 

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  13. I always loved ordering this whenever we had dim sums! yours look even better than the ones served in restaurants with that generous helping of toppings!!

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  14. I am drooling now....I want to eat !!! but too lazy to grate the radish :p

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  15. Wow ... I want this for breakfast tomorrow. :)

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  16. I was thinking of making this too :) Yours one really looks delicious!! Can I have one slice for tomorrow breakfast :D

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  17. I love this, especially dip into sweet chili sauce, YUM!

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  18. Wow Lena, looks so delicious! I better move and stay next to your house! Yum, yum! :)

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  19. Yes familiar with this but usually can't see any shrimps on top! Only fried shallots and the scallions and chilli...yours are so fill with so much shrimps! Yummy!

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  20. Eileen@Hundred Eighty DegreesOctober 13, 2011 at 10:34 PM

    This definitely taste good. Yummy!

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  21. Lena this look amazing! gloria

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  22. Lena, we never fail to order this when we go Dim Sum. Yours look fantastic! I love the generous topping and that makes a big difference to the taste.

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  23. Wow, tht certainly a lot of Liu(condiments) on your radish cake, yum!!! Gorgeous!

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  24. I have never had this before this looks good...another dish added to my want to try list!

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  25. I love this!! My aunt makes a really good version of it, gonna get her to teach me one of the these days...

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  26. I always order this too at the dim sum restaurant. Love your generous topping, makes me hungry liao :D

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  27. once again, something totally new and fun and interesting and simply delicious

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  28. I guess now no more left by now. Looks really good, can see overfilled with the ingredients :)

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  29. I am digging those delicious looking toppings! Yum!

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  30. Wow! How beautiful is this? Looks like the perfect "cake"!

    Sues

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  31. Filled with many good stuffs... :) Yummy...

    Btw, can you send me an email? I can't find your email address. Want to ask you some questions.

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  32. Haven't had this for a long long time. Must try it out some day.
    Happy weekend to you, Lena.
    Blessings, Kristy

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  33. Nothing like having this home-made... cos a home-made cook is far more generous with her ingredients! ;)

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  34. Hi Lena, looks very delicious. But regret for some reason or other this not on my list of foods to eat, though my wife loves it.
    But you sure know how to make it tempting, even to me.
    Have a nice day, Lena. Keep well.
    Lee.

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  35. Lena, love this radish cake...or even yam cake...

    Hahahaha, u can't recognize is me rite? So chubby d...due very soon...clock ticking. I plan for C- section, so it will be this 20th October.

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  36. Your radish cake looks stunning and absolutely delicious, my stomach is rumbling already...!!

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  37. Lena, thank you, I have sent you a reply.

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  38. hi lena, for a few years, i have been trying to get the perfect recipe for the yam kueh, just could'nt find it.. its really one of my favorites..
    hence, when i saw your beautiful and crisp photos here, i was awed, i want to try out using radish too.. bookmarked with thanks

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  39. Thanks everyone!

    @angeline: jsut a couple of days away!! all the best!! take care!!

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  40. My mom makes this radish cakes as well...yours look delicious, topped with all the colorful yummie things on it.

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  41. hi Lena, this is one of my fave!
    looks so delicious - thks for sharing :)

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  42. I can't wait for our daikon to grow big root so we can try to make this dish. It looks like fun making it. Thanks Lena for sharing.

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  43. @juliana: i wonder the taiwanese version is the same as ours here?

    @ alice: maybe you can try it one day! not difficult!

    @ MKgirl: yeah, hope you will like it!

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  44. Wow! I've missed out on many yummy recipes that you posted when I wasn't checking my feed. I love the additions you made to the radish cake! I bet it tastes really yummy and smells delicious. I love the changes you made to your blog too.

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  45. Radish and shrimps: the best that you can put in cake. What a stunning recipe.

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  46. I made the pumpkin version recently and it turned out really mushy. Do you have any advise for a novice in kuehs like me?

    ~Jayne (www.tenacioustinkering.com)

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  47. hi jayne, mushy as in very wet? i'm not too sure as i've never tried pumpkins before but it should be similar to using radish. Maybe you can use about 200gms of shredded pumpkins and squeeze out excess water. The steps would be similar to the above recipe. Cook the batter till thick on low med heat but keep stirring all the time otherwise the batter will stick to the wok, should just takes few minutes, maybe 1-2 min. Then pour into your steaming tin.

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