# 蘿蔔糕 (Radish Cake)

- Servings: 30 pieces
- Total time: 360 min
- Cuisine: Chinese
- Category: Appetizer
- Language: en

## Ingredients

- 白蘿蔔 (white radish), peeled, shredded and pureed
- 400 g 粘米粉 (rice flour)
- 100 g 玉米粉 (corn starch)
- 蝦米 (dried shrimp), washed, soaked, drained and crushed
- 甜菜脯 (sweet preserved radish), drained
- 臘腸 (chinese sausage), peeled and minced
- 紅蔥頭 (shallot), peeled and minced
- 蒜頭 (garlic), peeled and minced
- 鹽 (salt)
- 白胡椒粉 (white pepper powder)
- 泡蝦米的水 (shrimp soaking water), reserved for batter
- 白蘿蔔汁 (white radish juice), extracted from pureed radish for batter
- 飲用水 (water), for batter

## Instructions

1. Prepare radish by peeling, then cutting into shreds and blending into a puree. Reserve the extracted juice from the puree for the batter.
2. Prepare other aromatics and fillings: wash, soak, and crush dried shrimp; drain preserved radish; peel and mince shallot and garlic; peel, slice, and mince Chinese sausage.
3. Prepare the batter by mixing rice flour, corn starch, shrimp soaking water, reserved radish juice, and additional water. Ratio is 4 parts rice flour to 1 part corn starch; total water weight is 1.5-2 times the total powder weight.
4. Stir-fry ingredients in this order: fry dried shrimp and preserved radish over medium heat until fragrant, add shallot, garlic, and sausage to fry, then add radish shreds and puree. Cook until radish moisture is released and raw radish smell evaporates.
5. Season the mixture with salt and white pepper powder.
6. Add the batter to the pan in two batches over low heat, stirring constantly until the mixture thickens into a clay-like consistency. Turn off heat.
7. Transfer the mixture to a greased, paper-lined container (20cm x 20cm). Press down to pack firmly, smooth the top, and tap container on the counter to remove air.
8. Steam over medium heat for 60 minutes. Check for doneness by inserting a toothpick or chopstick; it should come out clean.
9. Cool completely for 4 hours at room temperature, or cool for 2 hours and refrigerate overnight for better slicing. Remove from container to slice.
10. To serve, pan-fry slices in oil over medium heat for 3 minutes per side until golden and crispy.

## Source

- Original video: https://www.facebook.com/share/v/176iKc225P/?mibextid=wwXIfr
- Creator: 林厨 Lim's Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/9c6f8d09-098f-4396-8fdd-7589dc7c6007
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt