Vegan Traditional Chinese Radish Cake
Delight in the flavors of East Asia with this Vegan Traditional Chinese Radish Cake, a plant-based twist on the beloved dim sum classic. Made with tender grated daikon radish, earthy shiitake mushrooms, and aromatic scallions, this savory cake achieves a perfect balance of softness and crispiness. The rich combination of rice flour and tapioca starch creates a smooth, velvety texture, while a dash of sesame oil and tamari (or soy sauce) enhances its umami depth. Steamed to perfection and lightly pan-fried for a golden crust, this vegan radish cake is a versatile dish that shines as a comforting snack, appetizer, or side dish. Whether you're new to dim sum or a seasoned fan, this gluten-free alternative promises authenticity and satisfaction with every bite. Perfect for Lunar New Year celebrations or any occasion, it's the ultimate crowd-pleaser—crispy on the outside, tender on the inside, and bursting with flavor!
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Ingredients
- 1.5 kg daikon radish
- 300 g rice flour
- 50 g tapioca starch
- 240 ml water
- 3 stalks scallions (green onions)
- 4 pieces shiitake mushrooms
- 2 tbsp soy sauce (tamari for gluten-free)
- 1 tsp white pepper
- 1 tbsp sesame oil
- 1 tsp salt
Directions
Step 1
Peel and grate the daikon radish into fine shreds. Place the shredded radish into a large wok or deep pan, including the radish's natural water content.
Step 2
Cook the shredded radish over medium heat for 8-10 minutes until softened and it releases more liquid. Remove from heat and set aside. Reserve about 240 ml of the liquid, straining if necessary to separate the radish pulp.
Step 3
Chop the shiitake mushrooms into small pieces after soaking them in hot water for 20 minutes to rehydrate. Finely slice the scallions.
Step 4
In a large bowl, whisk together rice flour, tapioca starch, and the reserved radish liquid. Gradually add the water and stir until smooth.
Step 5
Heat the sesame oil in a pan over medium heat and sauté the mushrooms and scallions for 2-3 minutes. Add the soy sauce, white pepper, and salt, stirring well.
Step 6
Combine the cooked radish, sauted mushrooms, and scallions into the flour mixture. Mix thoroughly to ensure even distribution of ingredients.
Step 7
Transfer the batter into a well-greased 8-inch (20 cm) round or square steaming pan. Smooth the surface with a spatula.
Step 8
Prepare your steamer by bringing water to a boil. Place the pan into the steamer and steam over medium-high heat for 50-60 minutes, checking occasionally to ensure there is enough water in the steamer.
Step 9
Remove from steamer and allow the radish cake to cool completely, preferably overnight in the refrigerator for firm texture.
Step 10
Slice the cooled radish cake into squares or slices. Pan-fry in a bit of oil over medium heat until golden and crispy on both sides before serving.
Nutrition Facts
| Serving size | (2220.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2013.9 |
| Total Fat 57.0g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 17.9g | |
| Cholesterol 30mg | 0% |
| Sodium 6760.7mg | 0% |
| Total Carbohydrate 340.8g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 30.6g | |
| Protein 39.5g | 0% |
| Vitamin D 10.8IU | 0% |
| Calcium 451.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 4034.5mg | 0% |
Source of Calories