While you can find these Fried Raddish Cake in all Dim Sum place anytime of the year, these savory cakes have a very special meaning during Chinese New Year. It symbolizes prosperity, good luck, and good fortune. Prepare them yourself and bring the good luck home!
- 1 lb rice flour
- 1350g white raddish
- 2 pairs of Chinese sausage
- 2 Tbsp minced garlic
- 1/2 cup shallots, sliced thinly
- 1/4 cup canola oil for frying shallots
- 6 cups water, divided
- 8 dried shiitake mushrooms, soaked in warm water
- 1 tsp salt
- 1 tsp white ground pepper
- 1 tsp sugar
- 1 tsp msg (optional)
- Dice the Chinese sausage and set aside.
- Mince the softened mushrooms.
- Peel and shred the white raddish. If you have a food processor, it comes in handy and will encourage you to prepare this savory snack more often. Otherwise, shred the raddish manually.
- In a large wok, fry the shallots until brown and crispy. Drain and set aside.
- Fry the Chinese Sausage and minced mushrooms in the oil from frying the shallots until fragrant and golden brown. Drain and set aside.
- Fry the garlic over medium high heat in the remaining oil until it is fragrant. Add the shredded raddish and 3 cups water, salt, sugar, and ground pepper. Bring to a boil and continue cooking until the raddish is softened and turned transparent.
- While the raddish is cooking, stir the rice flour with 3 cups of water until it is blended. Add the rice flour mixture to the raddish when it is ready.
- Continue stirring the rice flour and raddish mixture over the medium high heat until it turns into a starchy paste.
- Transfer into a large mold and steam over high medium high heat until the cake is cooked. About an hour. The cake is ready when a wooden pick comes out clean when inserted into the middle of the cake.
- Cool completely before slicing.
- This savory cake tastes best when it is pan fried until crispy and golden brown on the outside. Our family also like to drizzle some sweet soy sauce over it.