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Chai Tow Kueh (Fried Raddish Cake)

Sunday breakfast …


(A) Chai Tow Kueh (Steam Raddish Cake)

(B) Ingredients for frying steamed raddish cake


To prepare steamed raddish cake:

  1. Mix the rice flour, tapioca flour, and water and set aside.
  2. In a large wok, fry the minced garlic and sliced shallots in hot oil for a few seconds, add the diced mushroom and Chinese sausage and fry till garlic and shallot turns golden brown.
  3. Add the shredded raddish, white pepper, sugar, and salt and sitr-fry over medium high heat for one minute. Cover the work and cook for 5 more minutes over medium heat.
  4. Add the rice flour mixture, and stir for 5 minutes until mixture becomes a starchy fudge.
  5. Oil a large 12″ steam tray. Scoop the fudge into the tray and steam over medium high heat for 30 minutes until a bamboo skewer comes out clean.
  6. Let the raddish cake cool completely. Prepare the steamed raddish cake the night before if you are planning to fry the cake for breakfast.

To fry raddish cake:

  1. Heat oil in wok and pan fry the sliced radish cake until golden brown and crispy on both sides.
  2. Using two turners, cut the raddish cake into bite size pieces in the wok. Push the raddish cake to the side.
  3. Add the minced garlic and preserved raddish in the middle of the work and add another tsp of oil, fry until minced garlic turns light brown.
  4. Stir in the raddish cake and mix well. Sprinkle the fish sauce and sweet soy sauce and fry for a few more seconds.
  5. Crack the two eggs over the raddish cake and spread evenly. When the eggs are half cooked, turn the cake over and brown the other side.
  6. Add the chopped chives and green onions. Add another sprinkle of sweet soy sauce and oil. Stir well.
  7. Dish the fried raddish cake onto a serving plate. Garnish with chopped cilantro and dash of pepper.
  8. Serve hot.