Stir-fried Daikon Radish Cake – Serves 4 as a sideStir-Fried-Daikon-Radish-Cake-Step1-1536x864

(Click on the link in the title to see a recipe video)

Ingredients

  • 400-500 g shredded Daikon radish⁣
  • 1 small carrot shredded (about ½ cup)⁣
  • 1 cup fresh mung bean sprouts/ other bean sprout
  • ¼ cup chopped garlic chives (you can replace with chives, leek, or green onion and a clove of garlic)
  • 1 tablespoon preserved radish (optional, can be found in Asian grocers)
  • 1 teaspoon garlic
  • 2 teaspoons sambal oelek (optional)
  • 1 tablespoon soy sauce
  • a few shakes of white pepper⁣
  • oil for cooking⁣
  • salt⁣ to tasteStir-Fried-Daikon-Radish-Cake-Step9-1536x864

Batter

  • 1⅓ cup [210g] rice flour
  • 2 cups room temperature water⁣
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method

How to make Daikon Radish cake

  • Shred Daikon radish and carrot into a bowl and set aside.
  • To make the batter, mix flour, water, and 1 teaspoon salt in a bowl until all incorporated
  • In a heated non-stick pan, cook shredded Daikon radish and carrot until the daikon turns translucent and all water has evaporated over low-med heat. (See Notes)
  • Turn heat to low, add in the batter, then continue to cook while stirring constantly until the mixture thickens. All Daikon radish should be covered with batter.⁣ Season with salt and pepper.
  • Then, transfer the mixture into a 9X5 non-stick loaf pan and cover it with foil, if needed.
  • Place the loaf pan on the inner steamer rack and steam over high heat for about 30 minutes or until a cake tester/fork comes out clean.⁣
  • Let the cake cool down completely/refrigerate overnight before cutting it. This savory cake can be served as-is at this point.

How to Stir-fry Daikon Radish CakeStir-Fried-Daikon-Radish-Cake-Step11-1536x864

  • To make the stir-fried version, loosen the cake with a knife and transfer it onto a cleaned chopping board. Then, slice cake into bite-sized cubes.
  • In a heated non-stick pan with oil, pan-fry cake cubes until golden brown on all sides. Transfer to a bowl until ready to use.
  • Using the same pan, add a little more oil and sauté garlic and preserved radish until fragrant.
  • Add in the chili sauce, if using, or skip for a non-spicy version.
  • Add the cake cubes back into the pan and season with soy sauce.
  • Finally add the veggies and give it a toss to combine. Cook until veggies are slightly tender.
  • Serve warm with a side of chili sauce or as-is.