Dairy-Free Traditional Chinese Radish Cake
Experience the bold, savory flavors of a **Dairy-Free Traditional Chinese Radish Cake**, a classic dim sum delicacy made accessible for those seeking dairy-free options. Crafted from freshly grated daikon radish, delicate rice flour, and a touch of tapioca starch, this cake achieves a perfectly tender yet sturdy texture. The dish is elevated with aromatic ingredients like garlic, soy sauce, and a mix of rehydrated shiitake mushrooms and optional dried shrimp for added umami depth. After steaming to perfection, the radish cake can be pan-fried for a crispy golden crust, making it an irresistible addition to your snack table or dim sum feast. This recipe is not only dairy-free but also easy to customize and ideal for special occasions or everyday indulgence. Perfectly versatile, serve it warm as an appetizer, side dish, or light bite that highlights the essence of traditional Chinese home cooking!
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Ingredients
- 1 kg daikon radish
- 200 g rice flour
- 20 g tapioca starch
- 400 ml water
- 4 pieces dried shiitake mushrooms
- 30 g dried shrimp (optional)
- 2 stalks scallions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 0.5 tsp white pepper
- 1 tsp salt
- 2 tbsp cooking oil
Directions
Step 1
Peel and grate the daikon radish. Place the grated radish in a large saucepan and cook over medium heat for 5-7 minutes until softened, stirring occasionally. The radish will release liquid as it cooks.
Step 2
While the radish cooks, rehydrate the dried shiitake mushrooms in hot water for 15 minutes. If using dried shrimp, soak them in hot water as well until softened. Once rehydrated, chop the mushrooms and shrimp into small pieces.
Step 3
In a mixing bowl, combine rice flour, tapioca starch, and water. Whisk until smooth and lump-free. Set aside.
Step 4
In a skillet, heat the cooking oil over medium heat. Add garlic and cook until fragrant. Add the chopped mushrooms, shrimp (if using), and scallions. Stir-fry for 2-3 minutes. Add soy sauce and white pepper, and mix well. Remove from heat.
Step 5
Return to the saucepan with the softened daikon radish. Stir in the mushroom and shrimp mixture, ensuring everything is evenly distributed. Slowly pour in the rice flour mixture and stir continuously over low heat until the mixture thickens into a paste-like consistency.
Step 6
Prepare a heatproof 9-inch round or square pan by lightly greasing it with oil. Transfer the radish cake mixture to the pan, spreading it evenly and smoothing the top with a spatula.
Step 7
Steam the radish cake in a steamer over medium-high heat for 45 minutes. Check to ensure it's fully cooked by inserting a toothpick into the center; it should come out clean.
Step 8
Once steamed, let the radish cake cool completely. Slice into squares or rectangles.
Step 9
For a crispy exterior, pan-fry pieces of the radish cake in a little oil until golden brown on both sides before serving.
Step 10
Serve warm and enjoy as a savory snack or as part of a dim sum spread!
Nutrition Facts
| Serving size | (1818.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1730.2 |
| Total Fat 59.7g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 8.1g | |
| Cholesterol 197mg | 0% |
| Sodium 5528.1mg | 0% |
| Total Carbohydrate 260.4g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 21.8g | |
| Protein 51.2g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 381.9mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3438.5mg | 0% |
Source of Calories