The common food back home is all the more delicious when shared amongst families and friends. It's priceless when one is able to fulfill someone's yearning by producing a home made version.
I cooked this in Doha without incorporating dried mushrooms and caramelized onions into the mixture.
Ingredients including dried mushrooms and caramelized onions
Shredded radish (Some were sliced as I like to be able to discern pieces of radish during eating for extra texture)
Texture BEFORE steaming
Cover with cheese cloth before steaming
Texture AFTER steaming
I cannot remember whose recipe this is but I shall give due credit when I check up later.
1. 907g shredded white radish (strained)
2. 750ml water
3, 76g Chinese sausage, chopped finely
4. 38g dried shrimps, soaked, roasted and chopped finely
5. 3 tsp salt
6. 1 tbsp sugar
7. 2 tsp sesame oil
For garnish: 6 shallots, sliced thinly and fried till crispy
Mix the following together to make batter
a. 340g rice flour
b. 2 tbsp tapioca flour
c. 600ml water
Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 minutes.
1. Lower heat and add batter, stir until mixture thickens.
2. Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen surface with either the back of the spoon or spatula.
3. Test, if not cooked; continue cooking for a further 10 minutes.
Cool thoroughly before cutting. Garnish with dried shallots and spring onions.
Special thanks to Gina from Kitchen Capers for a good tip to cover radish cake with a cheese cloth before steaming.
Note for radish cake made on Saturday, June 28th 2008:
1. Colour of radish cake was brownish (first photo) as I had added dried mushrooms and caramelized onions into the mixture.
2. I love eating them with a sprinkling of toasted sesame seeds.
3. Baby leeks were used as I didn't have any spring onions nor coriander leaves for garnishing.