Hong kong style radish cake

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
600 gm Radish, shredded finely

1 cup water for boiling shredded radish

5tbsp. Oil

6 cloves Chopped Garlic

3tbsp. Dried Shrimp, soaked & diced

1 pair Chinese Sausage, removed membrane & diced

120gm lean meat, diced

for Batter:

300gm Rice Flour

75gm Tapioca Flour

1/2 tsp. Alkaline Water

1/2 tsp. Fine Salt


1/2 tsp. Fine Salt

1 cube Chicken Stock

1/2 tsp. White ground pepper

1/2 tsp. Five Spices Powder


  • Place shredded radish into a pot, pour in 1 cup of water & boil until the radish become soften. Drain out the water from the radish & keep the water for rice batter.
  • Place the batter ingredients into a mixing bowl & mix well, strain & set aside.
  • In a cooking wok, heat up oil & fry chopped garlic & chopped dried shrimp until fragrant, add in diced chinese sausages & diced meat, saute for 2 minutes.
  • Add in boiled radish & seasonings, make sure the chicken stock cube is dissolved before pouring in the rice batter.
  • Adjust the fire to low heat. Stir the rice batter again before pouring it into the wok. Use a strainer to strain the batter into the wok & keep stirring the batter until the batter becomes thicken.
  • Dish out the mixture into a greased steaming tray & steam with high heat for 1 hour. Leave to cool before serving.


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