Homemade steamed radish cake can be so flavorful, soft and delicious! I always keep a daikon in my refrigerator or Korean round radish. I used it to make soup, banchan (Korean side dishes), etc. One day since I have all the ingredients at home, I said to myself, why not make some radish kuih? I love radish cake, either pan-fried or eating it soft and fresh with Sriracha, so satisfying! This method is considering a short-cut method since I don't have to cook everything in a pan until thicken and then steamed it. Just mixed and steamed!
The end result is so good. Just substitute taro for taro cake and pumpkin for pumpkin cake. Or leave it out for a white plain rice cake! (Then you can cook some savory chai por/preserved turnips to eat it with) This recipe should be interchangeable. Good Luck experimenting!
Mixed everything together, prepare for steaming
Done steaming! Let it cool completely.
1. Heat up a wok, add a little oil. Add in shallot, stir-fry until fragrant. Add in dried shrimps, mushroom and radish. Stir-fry until fragrant, season with a little salt and sugar. Dish out and set aside.
2. In a large bowl, add in rice flour and wheat starch, whisk well. Add in hot water and stir-well. Add in the cooked radish from 1, and season it with (A). Mix well together.
3. Pour into a steaming bowl or container (spray it with oil first) and steam in high heat for 60-70 minutes. Depending on the size of your container.
4. Once done, take it out, give it a little shake to loosen the edges and turn it out to cool completely. It will harden a little when cool and easier to cut. Keep leftover in the refrigerator. Heat it up in a microwave or pan-fry it to serve.
5. Serving suggestion: Cut into pieces, top with chopped green onion, crispy fried shallot and Sriracha chili sauce.