Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Radish Cake (蘿蔔糕) Batter
Chinese cured meat & aromatics (臘味)
For pan-frying and serving
Method
Radish Cake (蘿蔔糕) Batter
- 1
Prepare radish
Peel the daikon and grate coarsely. Put grated radish in a large saucepan with 200 ml water. Cook over medium heat, stirring occasionally, until radish releases liquid and becomes tender, about 6–8 minutes.
- 2
Reserve radish liquid
Once softened, remove from heat. Measure out the cooking liquid and set aside. If there is more than 200–300 ml, you may discard excess; keep about 200–250 ml to add to the batter so texture remains correct.
- 3
Make batter
In a large bowl, combine rice flour, tapioca starch, chicken or vegetable stock, reserved radish liquid (adjust stock so total liquid equals 700 ml as listed), salt, white pepper, and sugar. Whisk thoroughly until smooth and lump-free.
- 4
Combine radish and batter
Add the cooked grated radish (including any softened pieces) into the batter and stir until evenly distributed. Let the mixture sit for 10 minutes so starches hydrate.
- 5
Steam the cake
Prepare an 8-inch (20 cm) round loaf pan or cake tin by greasing lightly. Strain the batter into the pan (to remove any large fibers if desired). Cover the pan tightly with aluminum foil or a lid. Steam over high heat (steamer or wok with rack) for 60–70 minutes until the cake is set and a skewer comes out clean. If using multiple smaller pans, reduce steaming time to 40–50 minutes accordingly.
- 6
Cool and chill
Remove steamed cake from the steamer and let cool to room temperature, about 30 minutes. Then refrigerate at least 2 hours (preferably overnight) to firm up—this makes slicing for pan-frying easier.
Chinese cured meat & aromatics (臘味)
- 7
Prepare cured meats and mushrooms
If using dried shiitake, rehydrate in warm water for 20–30 minutes, squeeze dry and dice finely. Finely dice lap cheong and cured pork belly or bacon. Thinly slice scallions and mince garlic.
- 8
Render and fry aromatics
Heat 2 tbs vegetable oil in a small frying pan over medium heat. Add diced cured pork belly or bacon and cook until fat renders and pieces are browned, about 4–6 minutes. Add diced lap cheong and continue to cook 2–3 minutes until fragrant and slightly caramelized. Add minced garlic and diced shiitake, stir 1 minute, then add sliced scallions and cook 30 seconds more. Remove from heat and set aside. Reserve any rendered fat to add into the cake batter if desired (reduce the 3 tbs pan-frying oil slightly).
- 9
Fold into batter (before steaming)
Fold about two-thirds of the cooked cured meat and aromatics into the batter before pouring into the steaming pan, reserving the remaining third for topping the cake before frying. This disperses flavor inside the cake while preserving some crisp topping.
For pan-frying and serving
- 10
Slice the chilled cake
Remove the refrigerated radish cake from the pan and invert onto a board. Slice into 1–1.5 cm (about 1/2 inch) thick rectangles or squares—thicker slices hold shape better when frying.
- 11
Pan-fry until golden
Heat a nonstick or cast-iron skillet over medium heat. Add 3 tbs vegetable oil and swirl to coat. When hot, place radish cake slices in a single layer without overcrowding. Pan-fry 3–4 minutes per side, pressing gently with a spatula so the surface makes full contact and browns evenly. Brush or spoon some of the reserved rendered cured meat fat over slices as they fry for extra flavor, if available. In the last minute of frying the second side, sprinkle the reserved cured meat and aromatic mixture on top of each slice so it gets crisped.
- 12
Finish and season
When both sides are golden-brown and crisp, reduce heat and drizzle with light soy sauce, a little dark soy for color if desired, and a few drops of sesame oil. Toss gently in pan to glaze (about 20–30 seconds).
- 13