Low Carb Traditional Chinese Radish Cake
Savor the authentic flavors of a beloved dim sum delicacy with this Low Carb Traditional Chinese Radish Cake, a healthier twist on a classic favorite. Made with grated daikon radish, almond flour, and a touch of xanthan gum, this keto-friendly recipe delivers all the savory satisfaction of the original, minus the carbs. Each slice is packed with fragrant bites of Chinese sausage, dried shrimp, and shiitake mushrooms, infused with scallions, garlic, and sesame oil for an irresistible umami taste. Steamed to perfection and pan-fried for a golden, crispy finish, this radish cake is perfect as an appetizer, side dish, or snack. Easy to make and full of traditional Chinese flavors, it’s a great option for those following a low-carb lifestyle while still honoring a time-honored recipe.
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Ingredients
- 800 grams Daikon radish
- 150 grams Almond flour
- 1 teaspoon Xanthan gum
- 4 pieces Dried shiitake mushrooms
- 1 link Chinese sausage (lop cheong)
- 2 tablespoons Dried shrimp
- 2 stalks Scallions
- 2 cloves Garlic
- 1.5 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 250 milliliters Water
- 2 tablespoons Oil
Directions
Step 1
Soak the dried shiitake mushrooms and dried shrimp in warm water for 30 minutes. Once softened, dice the mushrooms and shrimp into small pieces. Reserve the soaking liquid for later use.
Step 2
Peel and grate the daikon radish using a coarse grater. Place the grated daikon in a skillet or saucepan over medium heat and cook for about 10 minutes, stirring occasionally, until it softens and releases liquid. Strain excess liquid and set the daikon aside.
Step 3
Dice the Chinese sausage into small pieces. Finely chop the scallions and garlic.
Step 4
Heat 1 tablespoon of oil in a pan over medium heat. Sauté the Chinese sausage for 2 minutes until fragrant. Add the diced shiitake mushrooms, dried shrimp, garlic, and scallions. Stir-fry for an additional 2 minutes. Remove from heat.
Step 5
In a large mixing bowl, combine almond flour, xanthan gum, salt, white pepper, and cooked daikon radish. Mix well.
Step 6
Add the sautéed sausage mixture, soy sauce, sesame oil, and strained soaking liquid (up to 250ml total including water if needed) into the bowl. Stir until all ingredients are evenly incorporated into a thick batter.
Step 7
Grease a heatproof 8-inch round or square cake pan with the remaining 1 tablespoon of oil. Pour the radish mixture into the pan and smooth the surface with a spatula.
Step 8
Place the filled cake pan into a steamer and steam over medium-high heat for 40 to 45 minutes. Check for doneness by inserting a toothpick; it should come out clean.
Step 9
Once cooked, allow the radish cake to cool completely. Refrigerate for at least 1 hour to set for easier slicing.
Step 10
To serve, slice the radish cake into small squares or rectangles. Pan-fry each piece in a non-stick skillet with a small amount of oil until golden and crispy on both sides. Serve warm with soy sauce or chili sauce for dipping.
Nutrition Facts
| Serving size | (1431.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1931.4 |
| Total Fat 147.0g | 0% |
| Saturated Fat 18.0g | 0% |
| Polyunsaturated Fat 12.3g | |
| Cholesterol 181mg | 0% |
| Sodium 5377.5mg | 0% |
| Total Carbohydrate 112.6g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 23.6g | |
| Protein 69.0g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 620.8mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 3039.5mg | 0% |
Source of Calories