Radish Cake (蘿蔔糕)

  

Anybody knows about Radish Cake?, we never forget to put this dim sum into the list when we yum cha. I love the crunchy layer on the ouside from frying and soft on the inside.

Radish cake is one of the the famous dish in Chinese New Year Festival.
For instance radish cake can slice into square pieces when cooled then pan-fried both side until golden and served with chilli sauce, hoisin sauce and or oyester sauce.

I found this recipe when walking around to this blog Best recipes, food and travel.  After first trial for me the batter is little bit hard, so on the second trial I add some ingridients and change the amount of the rice flour and water and also the method of cooking.

The Ingredients :

1.  500 grams of white radish,skinned and grated, cook until soft.
2. 3 tablespoon dried shrimp, fried without oil until fragrant then pound roughly.
3. 1 pc of chinese sausage (lap chiong), cunt into small cubes, fried without oil until fragrant. 
4. 3pcs Shitake mushroom, cut into small cubes, fried without oil until fragrant. 
5. 210 grams rice flor, 50 grams tapioka flour, mix and sieve together.
6. 500 ml cool drink water.
7. Salt, sugar, white pepper for seasoning.
8. 2 tablespoon spring onion, cut into small pieces.
9. 1 tablespoon white sesame seed.

        
Directions :

1. In clean medium size bowl, put all the flour then  add water mix until well combine.
2. Add cooked radish, dried shrimp, chinese sausage, shitake mushroom and seasoning, mix well.
3. Then pour into medium size non stick cooking pan, cook until the batter thicken (half cooked).
4. Prepare your steamer, add enough water, then put the half cooked batter into 20cm diameter baking pan, springkle with spirng onion and sesame seeds, steam for about 30 -45 minutes.
5. Take out the pan let it cool,
6. Cut into square pieces then pan-fried both side before serve.

Note :

For friends who don't eat chinese sausages (contains pork), you can change it with chicken sausages.

Taro Choy Pan

I am still curious about how to make a smooth (unbreak) choy pan, I try to made another version of choy pan with taro and dried shrimp.

What is choy pan?, in Hakka Choy means vegetable and Pan means snack that made using steam method (usually we called dim sum) not fry or bake. What is inside the Choy Pan?, its Jicama and dry shrimp. Its easy for me to finds Choy Pan in my country (Indonesia), we can find it in tradisional market, we eat this dim sum as breakfast or tea time with some chilli sauce.

Here I post the recipe with taro filling.

Filling :

1. 1 medium size taro, peel and cut into matches size, steamed for about 15 minutes
2. 1 cup dry shrimp (small size, can find in chinese shop), wash and drain
3. 2 bulb garlic, minced
4. some pepper
5. some salt
6. some water

1. In frying pan, fry minced garlic untill golden fine (don't over fry or it will taste bitter), leave it for later use.
2. Heat the wok, fry dry shrimp until fragrant then add 4 tablespoon fried garlic, add steamed taro some pepper and salt, put into bowl.

Skin :

1. 200 grams rice flour
2. 1 1/2tablespoon tapioka flour
3. 2 tablespoon cooking oil
4. a dash of salt
5. 300 ml water and 3 tbsp water

1. In medium size bowl put all the ingredients and whisk untill blended well.
2. Pour the ingredients into pan, cook with small fire untill all stick together, put into large bowl.
3. Wait untill warm, knead all together then scale about 35 grams for each then I use a tools to make it round and flat, then fill with taro filling, make the border and put in the plate (cover your big round plate with cling wrap to prevent sticking).
4. Steam for about 5 minutes, put it out sprinkle each choy pan with some fried garlic together with the oil then ready to serve.

Note :

For this recipe, I made about 28 pcs.