(Click on the link in the title to see a recipe video)
- 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 taste
- 1⅓ cup [210g] rice flour
- 2 cups room temperature water
- 1 teaspoon salt
- 1 teaspoon pepper
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.
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.