So today I am making one of my favourite Dim Sum. Called by different names in English, like Turnip Cake, Radish Cake etc.
I decided to call it by it’s actual ingredient that I’ve used, which is Daikon.
The Daikon I got is fairly small, so I’m using two. But they come in all kinds of sizes, so you’ll have to adjust the recipe to suit your amount of Daikon.
Daikon is a kind of radish by the way, in case your not familiar with it.
Instead of Chinese sausage I am using a nice smoked bacon, not only because I haven’t got any Chinese sausage, but also because I think it tastes nice.
The cake needs to be sautéed, cooked, steamed and fried. So there are many steps to follow. But none are difficult.
Here goes:
First the ingredients
2 Daikon shredded or grated
3 thin slices of smoked streaky bacon, chopped (or 1 small Chinese sausage]
2 dried Shitake mushrooms (soaked for 3 hours, starting with 150ml hot water) stem discarded and then chopped
1 heaped tbs dried shrimp (soaked for 3 hours together with the shitake) (keep the soaking water) and chopped a little smaller
100g Rice Flour (I used brown)
1 tbs Tapioca Starch
100ml water
1tsp of Salt and a pinch of white Pepper
2 tsp Sugar
Once all the ingredients are prepared we are ready to start cooking.
Start by frying the bacon on a low heat to release all their oils or fats.
Add the mushrooms and shrimp and sautéed a little more.
Add the shredded Daikon and let it wilt and settle in the heat.
Season with salt, white pepper and sugar, then add 100 ml water, put a lid on,
and simmer for about 10 minutes.
Meanwhile mix the soaking water, taking care that there is no grit in it, with the rice flour and tapioca starch.
After 10 minutes the Daikon should be soft and the starchy slushy is ready to be added.
Stir everything well until it thickens into a paste. Turn of the heat.
Now to steam the Daikon Cake.
Line a cake tin with cling film, leaving some excess over the edges, to be folded over later.
Transfer he Daikon Paste mixture into the cake tin and smooth the top.
Fold over the cling film, to prevent drips from the steamer lid falling onto your cake.
Place into your steamer basket and steam for 1 hour.
Leave to cool before removing and be careful of the steam.
Cool completely in the fridge.
Remove from the tin and cut into thick slices.
Fry in a little oil until nice brown edges have developed.
Or be a rebel like me and fry it all like a frittata.
Serve with soy and chilli dipping sauces.
Bon Appetit!
