Soak the Dried Shrimp and Dried Shiitake Mushrooms in warm water until softened. Drain and finely chop both. Rinse the Preserved Radish thoroughly and finely dice it.
Peel and grate the Daikon Radish. Mince the Garlic and Shallots.
Heat a large pot over medium heat. Add the grated Daikon Radish and some Salt. Cook until the radish softens and releases its water, about 10-15 minutes. Set aside.
In a large bowl, combine Rice Flour, Wheat Starch, and Water. Whisk until smooth and lump-free.
Heat Cooking Oil in a wok or large pan over medium heat. Add the minced Garlic and Shallots, and sauté until fragrant. Then add the diced Preserved Radish, Dried Shrimp, and Dried Shiitake Mushrooms. Sauté for 3-5 minutes until fragrant and slightly crispy.
Add the cooked Daikon Radish to the sautéed aromatics. Stir well. Gradually pour in the Rice Flour and Wheat Starch batter, stirring constantly until the mixture thickens slightly. Season with Salt, White Pepper Powder, and Sugar. Mix well to combine everything evenly.
Grease a heatproof steaming pan (approx. 20x20 cm) with a little Cooking Oil. Pour the mixture into the pan, smooth the top. Steam over high heat for 60 minutes, or until a skewer inserted into the center comes out clean.
Remove the steamed cake from the steamer and let it cool completely at room temperature before slicing into desired shapes. Heat some Cooking Oil in a pan over medium heat. Pan-fry the slices of radish cake until golden brown and crispy on both sides. Serve hot.
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