All my life, I have known this dish to be "white carrot cake" until last night. This is one of my all time favourite dishes to order at dim sum. It's a great comfort food, and really delicious.
Anywho, this weekend, Daikon was on sale at the local supermarket (4 for $1) and some we bought a bunch. Last night, my mom decided to make this Daikon cake, and teach me how to do it, as well.
If you know me, I'm a 30 minute kind of cook. One of the things I learned about Chinese cooking is that there can be a tonne of preparation, and me, well, I'm all about the short cuts. There were no short cuts about this dish, so I was a bit skeptical if I would ever tackle it on my own.
Turns out the dish was quite simple to make, though it did take some time. I think I can do it.
This is my mom's quick recipe. (I have to check the packages for sizes)
2 medium sized Daikon shredded
1 package of rice flour
1/3 package of wheat flour
sugar, salt, pepper, sesame oil and green onions to flavour
stirred fried mushrooms, dried shrimps, sausage (whatever you like)
1. Peel and shred the Daikon. Cook in boiling water.
2. Mix rice flour, wheat flour, and seasonings together. Slowly add water to mixture and mix until it is a creamy consistency. Add a little oil to mixture.
3. Pour in creamy mixture to boiling Daikon mixture and stir.
4. Turn the heat to low and continue stirring out lumps. Add in stirred fried ingredients and mix.
5. Transfer mixture to a well oiled pan and steam for about 40 minutes.
6. Serve "soft" or pan fried (must wait for it to cool overnight, first) with your choice of sauce. I like my dad's fish sauce with hot sauce.
I know the directions are rough, but I found another site with a recipe that seems more precise.
Though I still stick to my 30 minute meals, this will do for special occasions. :)
Photos: curiously ravenous