Teochew Radish Cake
A classic Teochew snack made from shredded white radish and rice flour, steamed then pan-fried until golden. Crispy outside, soft inside, with a delicate sweetness.
Ingredients
9 items- White radish (daikon) 500g
- Rice flour 200g
- Wheat starch 50g
- Water 300ml
- Salt 1 tsp
- White pepper 1/2 tsp
- Spring onions 2 stalks
- Cooking oil 2 tbsp
- Dipping sauce to taste
Nutrition
Steps （10 steps）
Peel and grate the white radish. Place in a bowl, add 1 tsp salt, toss, and let sit for 10 minutes until softened. Squeeze out excess liquid to remove bitterness.
In a bowl, combine 200g rice flour, 50g wheat starch, and 1/2 tsp white pepper. Gradually pour in 300ml water while stirring until a smooth lump-free batter forms. Let rest 5 minutes.
Add the squeezed radish and chopped spring onions to the batter. Mix thoroughly with chopsticks until every shred is coated.
Brush a 20cm heatproof dish with oil. Pour in the radish batter and smooth the top with a spatula. Tap gently to release air bubbles.
Place the dish in a steamer over high heat. Cover and steam for 25 minutes. Test by inserting a skewer; it should come out clean.
Remove and let cool completely for 30 minutes at room temperature. Run a knife around the edge and unmold to get a whole radish cake.
Cut the radish cake into 1cm thick slices. Adjust thickness as desired.
Heat 2 tbsp oil in a non-stick pan over medium heat until shimmering (about 170°C). Add radish cake slices and pan-fry over medium-low heat for 4 minutes until golden and crispy on the bottom.
Flip and continue frying for 3-4 minutes until the other side is golden brown. Press with a spatula; it should feel hard and crispy.
Serve hot with Teochew sweet sauce or garlic chili sauce. Enjoy the crispy exterior and soft, aromatic interior.
Tips
Make sure to squeeze the radish thoroughly to prevent the cake from being too wet. Fry over medium-low heat to achieve a crispy crust without burning.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Jiaozi (Chinese Dumplings)
Jiaozi, a traditional Chinese delicacy, symbolizes family reunion and prosperity, especially during Chinese New Year. Thin-skinned, succulent, and savory, these dumplings burst with juicy goodness when dipped in a tangy vinegar-garlic sauce. Making them from scratch is a wonderful, fulfilling experience.
Kung Pao Chicken
Kung Pao Chicken is a classic Sichuan dish featuring tender chicken and crunchy peanuts with a spicy, numbing, and slightly sweet sauce. Its vibrant red color and complex flavors make it an irresistible meal.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.