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.