Have you ever tried daikon radish cake served in dim sum restaurants? They are super easy to make at home with just a few ingredients: daikon, rice flour, and wheat starch. In case you are wondering, wheat starch is gluten free, so it’s perfect for those with gluten allergy. You will also need salt and water, but I am assuming everyone who cook should have those.
First, grate daikon (1 pound/450 gram) and mix with 1 teaspoon salt, then rest for 20 minutes. Next, drain and squeeze out as much water as possible from the grated daikon, then place in a wok along with 1 cup of water, and continue cooking on medium low heat for 5 minutes. Meanwhile, whisk together 200 gram rice flour, 30 gram wheat flour, 1 teaspoon salt, and 2 cups water into a smooth batter. Pour this batter into the wok and mix well, continue cooking and stir frequently until a thick white paste is formed (no standing liquid). Turn heat off and remove from heat.
Grease an 8 inch (20 cm) square pan with oil, then pour the radish paste into the pan and steam on medium high heat for 45 minutes. Once it is completely cool, carefully run a knife along the pan edges to remove the steamed radish cake from pan, and cut into bite size pieces. Coat with rice flour, and pan fry on medium heat until golden brown. The radish cake is great as is, and taste even better when served with chili sauce, sliced scallions, and toasted sesame seeds.
- 450 gram (1 pound) peeled daikon radish, grated
- 1 teaspoon salt
- 1 cup water
- 200 gram rice flour
- 30 gram wheat starch
- 1 teaspoon salt
- 2 cups water
- chili sauce (e.g. sriracha)
- chopped scallions
- toasted sesame seeds
- Mix together grated daikon radish with 1 teaspoon salt in a mixing bowl and set aside for 20 minutes, then drain and squeeze out as much water as possible.
- Place daikon and 1 cup water in a wok, mix well and cook on medium low heat for 5 minutes.
- Meanwhile, whisk together rice flour, wheat starch, salt, and water. Pour this into the wok. Stir until fully combined with the radish mixture.
- Cook until a white thick paste is formed, with no standing liquid. Remember to stir frequently to prevent burnt paste.
- Grease an 8" (20 cm) square pan. Pour radish paste into the pan. Steam on medium high heat for 45 minutes.
- Set aside to cool completely. Run a knife along the pan edges to loosen the steamed cake. Remove the cake from pan, cut into bite size pieces.
- Dust the radish cake pieces with rice flour, and fry with 4 tablespoon of oil on medium heat until golden brown.
- Serve hot with chili sauce, chopped scallions, and toasted sesame seeds.