Friday, March 9, 2007

Chinese Daikon Cake (Luo Buo Gao)

Daikon is a type of Asian radish that looks like a large white carrot. Commonly used in many Asian cuisines, it is the main ingredient of daikon cakes. Daikon cake is a popular dim sum dish but traditionally, it is served during Chinese New Year. The cakes are first steamed, keeping the cake very tender, then pan fried giving each slice a crispy exterior.

Chinese Daikon Cake (Luo Buo Gao)
2 1/2 to 3 C coarsely shredded daikon (around 1 1/2 to 2 lbs)
1 Chinese sausage, finely diced
3 dried shiitake mushrooms, finely diced
2 Tbsp small dried shrimp, finely diced
1 - 2 green onion stalks, thinly sliced
2 C rice flour (do not use glutinous rice flour)
1 3/4 C water
salt and white pepper

Soak dried mushrooms and dried shrimp in hot water. You can do this in the same bowl or seperate bowls.

Peel and shred daikon. Lightly pack into measuring cups for the most accurate measurement.

Mix rice flour with remaining cup of water.

Heat 2 tsp of oil in a skillet or wok and stir fry chinese sausage, rehydrated shiitakes, shrimp, and green onion for 2 to 3 minutes. Add daikon, 3/4 C water, 1 tsp salt, 1/4 tsp white pepper. Bring to a boil then remove from heat. Meanwhile, grease a square cake pan or loaf pan and start the steamer.

Stir in the rice flour water mixture then spread into the greased pan. Steam for 50 minutes.

Cool or chill overnight. After cooling, cut the cake into 1/4 in slices and pan fry until both sides are golden brown.

Serve with soy sauce or soy sauce paste (thicker version of soy sauce).

Other recipes:
Turnip cakes at mmm-yoso!!!

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