This savory dish is a typical one you could order at any dim sum restaurant. There are so many varieties of this and different recipes call for different "fillings" such as sausage, shrimp, taro, etc. This recipe is a basic recipe that I created by fusing recipes from several websites and one from the back of the bag of rice flour. Don't use sweet rice flour or sticky rice flour for this recipe. You simply need flour that is made from regular medium or long grained rice.
To make this dish, you need to follow a 2 step process. First, the "cake" is steamed and then once it's cooled, it's sliced up and pan fried.
This recipe will make 2- 8" diameter "cakes"
Ingredients:
500 g coarsely shredded daikon radish
700 mL water
500 g rice flour
500 mL water
4 hydrated shitake mushrooms
1 oz dried baby shrimp (info in WIT section)
2 t rice wine
2 t soy sauce
1 t salt
2- 8" round cake pans
1. Boil 700 mL of water and add the daikon radish. Bring to a boil and immediately turn off the heat.
2. In a food processor, grind the mushrooms, shrimp, wine, soy sauce, and salt to make a paste.
3. In a separate bowl, combine 500 mL of water with 500 g of rice flour. Add the paste and stir.
4. Add the daikon with the water that it was boiled in to the mixture and stir. The mixture will be very watery.
5. Pour the batter into the 2 cake pans and steam for about 40 minutes in a steamer.
6. Once the cakes cool, slice them up and in a hot, oiled, skillet, pan fry the slices so that they get a nice crispy outer layer. Serve with soy sauce or sweet chili sauce.
This will serve 16 people. I have put some in the freezer, but I have not tried to see if they still taste as good once frozen.
To make this dish, you need to follow a 2 step process. First, the "cake" is steamed and then once it's cooled, it's sliced up and pan fried.
This recipe will make 2- 8" diameter "cakes"
Ingredients:
500 g coarsely shredded daikon radish
700 mL water
500 g rice flour
500 mL water
4 hydrated shitake mushrooms
1 oz dried baby shrimp (info in WIT section)
2 t rice wine
2 t soy sauce
1 t salt
2- 8" round cake pans
1. Boil 700 mL of water and add the daikon radish. Bring to a boil and immediately turn off the heat.
2. In a food processor, grind the mushrooms, shrimp, wine, soy sauce, and salt to make a paste.
3. In a separate bowl, combine 500 mL of water with 500 g of rice flour. Add the paste and stir.
4. Add the daikon with the water that it was boiled in to the mixture and stir. The mixture will be very watery.
5. Pour the batter into the 2 cake pans and steam for about 40 minutes in a steamer.
6. Once the cakes cool, slice them up and in a hot, oiled, skillet, pan fry the slices so that they get a nice crispy outer layer. Serve with soy sauce or sweet chili sauce.
This will serve 16 people. I have put some in the freezer, but I have not tried to see if they still taste as good once frozen.