Teochew Chai Tow Kway (Radish Cake)
A classic Teochew snack, crispy outside and soft inside, with the sweetness of radish and aroma of rice flour perfectly combined. Best served with sweet sauce.
Ingredients
11 items- White radish 500g
- Rice flour 200g
- Corn starch 50g
- Water 300ml
- Salt 1 teaspoon
- White pepper 1/2 teaspoon
- Dried shiitake mushrooms 3
- Dried shrimp 20g
- Chinese sausage (lap cheong) 1
- Scallions to taste
- Cooking oil as needed
Nutrition
Steps （6 steps）
Peel and grate the radish. Mix with 1/2 tsp salt and let sit for 10 minutes, then squeeze out excess water. Rehydrate mushrooms and shrimp, then dice/ chop. Dice the sausage.
In a large bowl, combine rice flour, corn starch, 1 tsp salt, and white pepper. Gradually add water while stirring to form a smooth batter. Let rest for 15 minutes.
Heat a pan over medium heat with 1 tablespoon oil. Sauté mushrooms, shrimp, and sausage for 2 minutes until fragrant. Remove and mix into the batter along with the grated radish.
Brush a square mold with oil and pour in the batter, smoothing the top. Place in a steamer with boiling water. Steam over medium-high heat for 40-50 minutes until a skewer inserted comes out clean.
Let cool completely, then unmold and cut into 1.5 cm thick slices. Pan-fry in a little oil over medium heat until golden and crispy on both sides, about 3 minutes per side.
Sprinkle with scallions and serve with Teochew sweet sauce or chili sauce.
Tips
Let the radish cake cool completely before cutting to prevent crumbling. Do not flip too often while pan-frying; wait until one side is set before flipping.
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