This is a traditional Cantonese snack, made in most households
in China in early winter, when radishes appear in the market.
8 ounces rice flour
5 ounces cold water
1 (1 3/4 pound) large daikon (white radish), grated
1 1/2 tablespoons granulated sugar
1/2 teaspoon white pepper
2 Chinese sausages, steamed for 5 minutes and thinly sliced
3 or 4 dried black mushrooms, soaked in waterfor 25 minutes and
3 tablespoons dried shrimp, soaked in warm water for25 minutes
and thinly sliced
3 scallions, thinly sliced
2 tablespoons fresh coriander, finely chopped
2 tablespoons vegetable oil (for greasing)
Vegetable oil (for pan frying)
1 cup light soy sauce
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.
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.
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.
Cool the daikon cake in the pan, then remove and place on a plate.
Cut the cake into slices and then into large squares.
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.