Recipe Archives->Asian Sea->Radish Cake 02

Singapore Style Breakfast: Fried Carrot Cake 

400 g (14 oz) white radish (peeled and grated medium)
200 g (7 oz) glutinous rice flour (un-sweetened)
200 ml (7 oz) cold water
28 g (1 oz) preserved radish (Chinese specialty item)
15 g (1/2 oz) sesame oil
salt
white pepper

Grate the white radish and steam it 30 min. this will reduce the
water content and the volume.

Combine the glutinous rice flour (called Mochiko in Japanese shops)
with water and mix to a smooth consistency. Add the steamed radish
and preserved radish and blend well. (see note at bottom)

Place mixture in a well greased pan to a 1 in. depth. Steam for 1
hour.  This may me done in an oven by using a water bath and covering
it well with foil.

Chill well (a freezer works best). When firm cut into 2 inch
diamonds, dust with corn flour and fry in a medium hot pan till
properly  browned.

Serve hot with stir fried chinese broccoli or your favorite asian
green vegetable with hot chili paste and dark soy sauce on the
side.

Ovo-lacto variation: cut the carrot cake into 1/2 inch cubes, fry
and then add scambled egg mixture and cook till eggs are set.

Note for Carrot cake mixture. Add at will: green onions, and any
vegetable tidbits that you may choose.

Printable version: radish-cake02.txt.