Cantonese Radish Cake Recipe

Trust me, once you try this savory daikon radish cake, you’ll never look at radishes the same way again!

I adore making classic Cantonese fare, and my Daikon cake is a perfect example. This traditional dish melds the vibrant flavors of Earth—aromatic daikon radish and shiitake mushrooms—with the sweet and salty notes from Chinese sausage and dried shrimp, all perfectly knotted together with soy and oyster sauces.

It’s a somehow-rich-yet-light, super-textured, savory cake that defies classification and tries to outdo itself at every mouthwatering turn. If this were a Cantonese opera, Daikon cake would be its show-stopper.

Cantonese Radish Cake Recipe Ingredients

• Daikon Radish: Low in calories, high in fiber, Vitamin C source, aids digestion.
• Rice Flour: Gluten-free, carbohydrate source, provides structure for cake.
• Dried Shrimp: High in protein, adds umami, rich seafood flavor.
• Chinese Sausage (Lap Cheong): Sweet-savory flavor, rich in protein and fats.
• Shiitake Mushrooms: Adds umami, rich in antioxidants and Vitamin D.
• Green Onions: Adds freshness, source of Vitamin K and antioxidants.
• Soy Sauce: Adds saltiness, umami depth, rich in flavor.
• Oyster Sauce: Sweet and savory, enhances the dish’s umami profile.

Cantonese Radish Cake Recipe Ingredient Quantities

• 1 medium daikon radish (about 1.5 pounds), peeled and grated
• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/4 cup dried shrimp, soaked and minced
• 1/4 cup Chinese sausage (lap cheong), diced
• 3 shiitake mushrooms, soaked and diced
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons cooking oil
• Salt to taste

How to Make this Cantonese Radish Cake Recipe

1. Start by soaking the dried shrimp and shiitake mushrooms in warm water for around 30 minutes to soften them. Pour off the water, then chop the shrimp and mushrooms.

2. Grate the daikon radish. Place the grated radish in a pot, add 1/2 cup of water, and set over medium heat. Cover the pot and cook until the radish is tender, about 10 minutes. Remove from heat and set aside to cool.

3. In a big mixing bowl, mix together the rice flour, cornstarch, soy sauce, oyster sauce, sugar, white pepper, and salt.

4. Include the cooked daikon radish and any leftover liquid in the flour mix. Stir until it looks like a batter and is thick enough that it holds the shape of a spoon when you stick one in it.

5. In a skillet, warm 1 tablespoon of cooking oil over a medium flame. Put in the shrimp, which should be minced, the Chinese sausage, which should be diced, and the shiitake mushrooms, which should also be diced. Sauté until the mixture is perfumed and the shrimp are cooked, about 2-3 minutes.

6. Incorporate the sautéed shrimp, sausage, and mushrooms into the radish batter. Mix in the chopped green onions.

7. Oil a square or rectangular heatproof container, using the remainder of the oil. Pour the radish batter into the container, spreading it evenly.

8. Heat the radish cake over medium-high heat for 45-60 minutes, or until set and cooked through. Check with a skewer; if it comes out clean, it’s done.

9. Let the radish cake cool down entirely before you start cutting it. When it’s completely cooled, cut it into squares or rectangles, as you wish.

10. If you like, you can pan-fry the slices in a little oil until they’re golden and crispy on both sides before serving. Enjoy them plain, or with a dipping sauce of your fancy.

Cantonese Radish Cake Recipe Equipment Needed

1. Medium-sized bowl
2. Large pot with lid
3. Skillet
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Grater
8. Mixing bowl
9. Measuring cups and spoons
10. Square or rectangular heatproof container
11. Steamer or steaming setup
12. Skewer
13. Non-stick frying pan (optional for pan-frying slices)

FAQ

• Q: Can I substitute the Chinese sausage with another type of meat?A: Yes, if Chinese sausage is not available, you can use bacon or ham instead.
• Q: Is it necessary to soak the dried shrimp and shiitake mushrooms?A: Indeed, letting them marinate in a nice bath helps them plump up, rejuvenate, and become flavorsome once again, equating in my kitchen to no more and no less than a beautiful ballet of chopping and mixing.
• Q: Can I make the radish cake in advance?A: Certainly, it can be steamed before the time of serving, then cooled, and kept in the fridge. The best way to serve it is to slice it and pan-fry the slices.
• Q: What can I use if I don’t have a steamer?A: An improvised setup can be a large pot with a plate that can withstand heat above the water level. Use a trivet or an overturned bowl to keep the plate above the water.
• Q: How do I know when the radish cake is thoroughly cooked?Insert a skewer into the center. If it comes out clean, the cake is done.
• Q: Can this recipe be made vegetarian?A: Yes, don’t include the dried shrimp and Chinese sausage, and substitute oyster sauce with a vegetarian version.

Cantonese Radish Cake Recipe Substitutions and Variations

Shrimp, dried: Substitute with dried scallops, or omit for a version that is vegetarian.
Lap cheong (Chinese sausage): For a similar flavor, substitute with bacon or ham. They provide the same salty, meaty goodness.
If dried shiitake mushrooms are unavailable, use fresh mushrooms such as cremini or button mushrooms.
Oyster sauce: Replace it with vegetarian oyster sauce or hoisin sauce for a different taste.
Tamari can serve as a gluten-free substitute for soy sauce.

Pro Tips

1. Grating Technique When grating the daikon radish, try using the side of the grater with larger holes. This will create a better texture for the cake and help it hold together more firmly.

2. Flavor Infusion After soaking the dried shrimp and shiitake mushrooms, reserve some of the soaking liquid. Use a couple of tablespoons of this flavorful liquid in your batter instead of plain water to enhance the umami depth.

3. Even Cooking When steaming the radish cake, cover the top of the container with aluminum foil or a lid to trap the steam evenly. This helps the radish cake cook thoroughly and set to the perfect consistency.

4. Storage Tip Once the radish cake is cool and cut into slices, store extra portions in an airtight container in the fridge. It’s also perfect for freezing. You can defrost and pan-fry later for a quick snack.

5. Serving Suggestion Serve the pan-fried radish cakes with a dipping sauce made from soy sauce, rice vinegar, minced garlic, and a splash of chili oil to enhance the flavor further.