daikon cake makes me happy

I make a savory daikon cake for the first time! I've always like daikon cakes. I buy them in Asian markets and order them at dim sum restaurants.

I decided to make my own, for the first time!

I first stir-fry some fried shollots (approx. a handful), 6 soaked and chopped shitake mushrooms, and some chopped bacon (approx. 4-5 uncooked black pepper slices). When everything seems cooked I season the mixture with a pinch of salt, 2 tablespoons sugar, and some white pepper.

I then mix a bag of rice flour (approx. 1 lb.), a peeled and shredded daikon (approx. 2 lbs.), and just under 3 cups of water to make a thick "batter."

Mix the cooked ingredients and the batter, and it's ready to be steam cooked!


Some of the daikon chunks were not shredded completely inside the food processor, but it's ok. They add more texture and all.

I know poeple line dampened cheesecloth inside bamboo steamers, pour the batter mixture in, and steam for about 45-60 minutes until the cake is set. I steamed mine inside a rice cooker for an hour. Seems to work OK.


My first daikon cake!


Inside the cake.

I think I may have put either too much of the cooked mixture, or too little rice flour batter in my daikon cake, because the cake is a bit crumbly when I slice it. But it's really tasty!


I like to pan fry the (broken) slices until the outside is slightly crispy, and then dip them in sweet chili sauce and eat a bunch of it. Yummer!

Next time I'll try to make a smoother daikon cake.