Hong Kong-Style Radish Cake

Tag: Steam  
Difficulty: 3/5 ★★★☆☆  
Servings: 5

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 112.5 kcal  
Carbohydrate: 48% | 13.7g  
Protein: 10% | 2.8g  
Fat: 42% | 5.4g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Daikon radish: 1000g
• Chinese cured sausage: 100g (2 pcs)
• Dried shrimp: 30g
• Cooking oil: 30g

Part B

• Rice flour: 120g
• Wheat starch: 40g
• Water: 160g
• Salt: 5g
• White sugar: 10g
• Ground white pepper: 1g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Peel and grate the white radish and set aside. Soak the dried shrimps in water. Crush the sausage in a food processor and set aside.

Step 3/7

Mix Part B, place a silicone steamer mat on the steaming tray and set aside

Step 4/7

Heat a pot and pour oil. Stir-fry the dried shrimps and diced Chinese sausage until fragrant. Add shredded radish and stir-fry until completely soft. If there is too much water, please pour out the water and turn off the heat.

Step 5/7

Add the evenly mixed Part B, stir quickly and pour into the steaming plate to shape.

Step 6/7

Place the steaming tray on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 7/7

After cooking, let it cool to dry, take it out and cut into pieces. When eating, fry over medium-low heat until both sides are golden brown.