Thursday 9 October 2014

Taiwanese Fried Radish Cake 台式萝卜糕 (中英食谱教程)

This pan fried radish cake is one of my family's favourite tim sum and we will always order it when we go for yum cha in restaurants. This radish cake can be eaten either steam or pan-fried. We prefer the pan-fried version as it has a thin crunchy layer on the outside from frying, and soft on the inside. The ones sold locally are usually the Hong Kong style which uses Lup Cheong (chinese sausage) as one of its ingredients. The Taiwanese version uses ground pork instead and I decided to give it a try after seeing the recipe in Carol's book. It turns out to be just as nice. Do give this version a try if you haven't tasted it before. 

Taiwanese Fried Radish Cake 
(adapted from Carol 胡涓涓‘s 面点新手必备的第一本书)

Ingredients: (makes one 20cm x 10cm x 5.5cm square pan)  
3-4 dried mushrooms 
10g dried shrimp  
4-5 pieces of shallots
3-4 pieces of garlic (I used ready minced garlic) 
100g ground pork 

700g white radish 
500g water 

300g rice flour 
300g water 

2 tablespoons soy sauce 
2 tablespoons rice wine 
1/3 teaspoon of sugar 
2 teaspoons salt 
1/4 teaspoon white pepper

材料: (可做20cmx10cmx5.5cm方型容器一个)
干香菇 3-4朵
虾米 10克
红葱头 4-5颗
蒜头 3-4颗
猪绞肉 100克


在来​​米粉 300克
清水 300克

酱油 2大匙
米酒 2大匙
糖 1/3茶匙
盐 2茶匙
白胡椒粉 1/4茶匙

Methods 步骤:

1. Line baking paper all around the baking pan. 

2. Peel the skin off radish and shred it.

I have used the Tovolo Pop-Up peeler to peel the radish. This pop up peeler has two blades (one serrated and the other swivel) that tuck away for safe and convenient storage. The easy fit handle is comfortable to use too. 

3. Soak the dried mushrooms in cold water to soften it, wash the dried shrimp. Mince the softened mushroom, dried shrimp, red onion and garlic.  
I have used the Tovolo Paring knife to diced the mushroom, red onions and dried shrimp 

4. Add 2 tablespoons of cooking oil in pan, fry the minced pork until cooked.

I have used the Tovolo mixing spoon to do the cooking. The stylish stainless steel handle gives you reach and strength when cooking. 

5. Saute the red onion, garlic, shrimp and mushrooms in sequence. 

5。依序加红葱头, 蒜头, 虾米及香菇炒香。

6. Add in all the mix seasoning and simmer for about 7-8 minutes.

7. Add in Ingredients B and bring it to a boil. 
7。再加入材料B 煮至沸腾。

8. Put the rice flour from Ingredient C into a pot, add in 300 grams of water and stir till well mixed and no lumps of rice flour are seen. 
The Tovolo batter tool is great for mixing batter. It has tapered, silicone fins to scrape the sides clean and thick blades to mix ingredients faster

9. Pour the cooked radish mixture into the rice flour batter. Mix well before putting the pot back on the stove. Cook over low heat and stirring constantly.  

10. Cook over low heat until the mixture is thick and lumpy.  

11. Pour the mixture into the prepared pan. Smooth out the surface.

12. Put into a steamer over boiling water and steam for one hour. (I have used my Brandt steam oven to do the steaming.)  

13. Remove the steamed radish cake from the steamer and let it cool. It is normal for the texture to feel soft. It will harden after cooling down then remove it from the mould.
13。将蒸好的萝卜糕由蒸笼中取出放凉.。刚蒸好感觉软是正常的, 凉透了会变硬,再由模子中拿出来。

14. Cut into pieces, fry with some cooking oil till it turns golden brown. Enjoy!
I have used the Tip Top Tongs to pan fried the radish cake. The tongs have a built in resting foot that lifts them up to keep the countertop clean. The silicon head provides an easy grip and is great for non-stick pans. 

Notes 小叮咛:

1. Steaming time will differ due to the difference in thickness. The thicker it is, the longer time it will require. 

2. After it has cooled down, you may store it in the refrigerator for up to one week.

This post is linked to the event Cook Your Books #17 organised by Joyce of Kitchen Flavours

 & co-hosted by Charmaine of Mimi Bakery House

Baking Taitai is the official endorsement for Tovolo Singapore, Click here to read more about it.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

© Copyright 2014


Karen Luvswesavory said...

Hi Cheryl, I like pan fried radish cake too ... nice fragrant with slightly crispy outside and soft texture inside. Perfect to go with some hot tea !

ann low said...

I love fried radish cake. Thanks for sharing your recipe, Cheryl :)

Miss B @ Everybody Eats Well in Flanders said...

Hi Cheryl,
Thanks for your step-by-step tutorial and thanks for linking up to MTR #3, Your radish cake looks mouth-watering! I actually have a copy of the cookbook by Carol, I must go and lookup that recipe and try to find some radish !

LY's Kitchen Ventures said...

Love pan fried radish cake. This would be great for yum cha!

Jozelyn Ng said...

Hi, Cheryl,your fried rassish cake looks like the fried loh bak kou that my hubby like to eat...but his version is plain, without meat.

Kimmy said...

Hi Cheryl, fried radish cake is my favourite. Always make the simple one, would try this one for a change. Thanks for sharing.

lena said...

good morning cheryl, no i hvnt try radish cake with ground meat. Thx for sharing!

kitchen flavours said...

Hi Cheryl,
This is one of my very favourite! Last week we had this at dim sum restaurant.
Yours look really delicious and am wishing that I have some right now.
Thanks for linking with CYB!

Unknown said...

Hi Cheryl, I would like to bake some buns and I understand u are a great baker. Is there any oil I can use to replace butter which is always asked for in the recipe.

Baking Taitai said...

Hi Amanda, you may replace the butter in your bread recipe with equal amount of coconut oil, vegetable or olive oil, but do take note that the replacement will alter the flavour of your bread somehow. I personally still prefer to use butter as per recipe calls for.