Radish cake

Radish cake

I have always found radish cake a pain to make, as I just couldn't figure out the exact ratio of water to rice flour needed.

The cake turned out either too wobbly or too firm

But after a colleague brought homemade radish cake to work, I was inspired to revisit the dish.

She shared one tip: Add leek for the extra flavour.

I made six radish cakes - each with different combinations of water and rice flour.

Some advised squeezing the radish dry and discarding the radish juice, but my aunt says it is a huge waste since the radish juice adds much sweetness to the dish.

Leave the radish as it is, juice and all. The ratio of one part rice flour to three parts water works best.

The crucial part of the cooking process is frying the dough mixture over low heat.

The mixture starts off thin and watery. Stir continuously and the mixture will thicken. It must have a soft dough-like consistency before it is ready to be steamed.

After steaming, the cake must be allowed to cool and set. Leaving it overnight worked best.

Now, the highlight is having homemade fried sambal belacan as a condiment.

Watch this space next week for my version of the local chilli paste.


This article was first published on March 22, 2015.
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