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Daikon Rice Squares

This is a traditional Cantonese snack, made in most households in China in early winter, when radishes appear in the market.



  1. Place the rice flour in a large mixing bowl and add the cold water. If the flour paste does not seem smooth, add a little more water. Add the grated daikon, sugar and pepper to the paste.
  2. In a large wok or fry pan, heat the vegetable oil and stir-fry the sausage, mushroom, dried shrimp and scallions for 3 minutes. Transfer to the daikon paste, add the coriander and mix well.
  3. Line a 10-inch-square cake pan with a piece of wax paper. Grease the paper and the sides of the pan with oil. Pour the daikon mixture in and smooth the top. Place on a rack in a large covered wok or in a steamer. Add enough water to the wok to steam for about 1 1/2 hours or until the daikon cake feels firm on top and a chopstick inserted into the center comes out clean.
  4. Cool the daikon cake in the pan, then remove and place on a plate. Cut the cake into slices and then into large squares.
  5. In a large wok or frying pan, heat the vegetable oil and fry the squares on both sides until they are slightly crispy and golden on the surface. Serve at once with soy sauce.

Serves 6 to 8.


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