After making two sweet rice cakes in minutes, my confidence was boosted a lot. Making radish rice cakes must not be that hard either, I thought. I googled on the Web and found a recipe for making steamed radish rice cake. I bought 3 large radishes and a bag of "Zai Lai" rice flour. Using the instructions in the recipe as guidelines, I made one steamed radish rice cake, sausage-flavored. It is very delicious, I think. However the feedback from family and friends are: it could be a little softer and use more radishes.
Making the radish rice cake is not effortless, if you manually shred radishes as I did. I don't think I'd make another radish rice cake, unless I have a food processor on hand.
Ingredients: (I have to confess: Since I don't have measuring cups or spoons here in Taipei, I measure ingredients by estimating. I do have a scale for weighing the ingredients; however I don't always use it. )
- "Zai Lai" rice flour, 1 bag, 500 grams
- Radishes, 2000 grams (I didn't weigh the radishes that I had used. But I am sure that I used less than 2000 grams. )
- Shiitake mushrooms, 5
- Dried shrimps, soaked, 5 tablespoons
- Chinese sausages, 3
- Fried shallots, 6 tablespoons
- Water, 2.5 cups
- Salt, 2 teaspoons
- Sugar, 2 tablespoons
- Pepper, 1 teaspoon
- Oil, 0.5 cup
- Shred the radishes;
- Saute the mushrooms, shrimps, sausages in oil;
- Add the radish shreds and continue to cook until the radish is soft; turn off the stove.
- Add salt, sugar, pepper and fried shallots;
- Mix the rice flour with the water;
- Mix the rice flour liquid with the radish mixture.
- Place the mixture in an oiled pan and steam it in an electric rice cooker for an hour.