Hainan Radish Cake
Garnished with red and green toppings, the cake has a vibrant color, a rich radish aroma, and a tender, fresh texture.
Ingredients
Glutinous rice (wash the sticky rice clean, soak in clean water for about 30 minutes, then grind into rice slurry)
600 g
Clean water
25 kg
Shredded white radish
1.75 kg
Fresh dried shrimp (cut into medium-sized pieces, stir-fry in hot oil until fragrant)
50 g
Char siu (cut into medium-sized pieces, stir-fry in hot oil until fragrant)
100 g
Pork belly (cut into small cubes)
150 g
MSG
30 g
Salt
25 g
Sugar
75 g
White pepper powder
to taste
Five-spice powder
to taste
Sesame oil
to taste
Garlic oil
to taste
Crushed toasted sesame seeds
to taste
Chopped scallions
to taste
Instructions
1
Prepare the fillings and rice slurry
Cut the char siu and dried shrimp into medium-sized pieces, stir-fry in hot oil until fragrant, and set aside. Wash the glutinous rice clean, soak in clean water for about 30 minutes, then grind into a rice slurry.
2
Cook the radish cake batter
Cut the pork belly into small cubes. Pan-fry over low heat to render out a small amount of oil, then add the minced garlic and sauté until fragrant. Add the shredded radish and stir-fry evenly. Cover and simmer until cooked through, then slowly pour in the glutinous rice slurry while stirring continuously until about 60–70% cooked. Add the remaining seasonings and mix well to form the radish cake batter.
3
Steam and plate
Pour the radish cake batter into a greased 9-inch square steel pan and level the surface, then evenly sprinkle the dried shrimp pieces and char siu pieces on top. Steam over high heat until cooked through. Remove and let cool, then cut into 30 square pieces. Drizzle with sesame oil and garlic oil, and top with toasted sesame crumbs and chopped scallions. Reheat before serving.
