Pan-Fried Daikon Radish Cake
Ingredients
- 550g shredded daikon radish
- 1 small carrot, shredded (about 1/2 cup)
- 1/2 cup chopped king oyster mushrooms, sautéed & season with salt
- 1 small cube of rock sugar (optional)
- 1 cup rice flour (used thai rice flour)
- 2 cups room temperature water
- 1 teaspoon salt
- a few shakes of white pepper
- toasted sesame oil, oil for cooking
Preparation
To make the batter, mix flour, water, salt & a drizzle of sesame oil in a bowl until all incorporated, set aside.
In a heated non-stick pan, cook shredded Daikon radish with rock sugar by stirring continuously until translucent & all water is evaporated over low-med heat. The Daikon radish should be moist but not too wet.
Turn heat to low, add the carrot & batter, then continue to cook while stirring constantly until the mixture thickened. All Daikon radish should be covered with batter.
Turn off heat, stir in sautéed mushrooms, a few shakes of white pepper & mix well. Then, pour the mixture into a 9X5 non-stick loaf pan.
Place loaf pan on a steamer rack & steam over high heat for 10 mins or until a cake tester/fork comes out clean.
Cool completely before cutting it. This savory cake can be served as-is at this point
For pan-fried version, add a drizzle of oil in a heated non-stick pan, then pan-fry cakes until golden brown on both sides. Serve with hoisin & chili sauce?.
