Cantonese Steamed White Radish Cake - Yum Cha Dim Sum or Main Course?

Most pan fried dim sum served at yum cha restaurants are either lukewarm (taken from the refrigerator) or burnt.

Try making steamed white radish cake at home and get the perfect bite and fried medium well.

The proportion of ingredients are easy to remember.

1 cup of rice flour, 1.5 cups of water, 1 medium radish (shredded)

Blanched diced 4 inches length of preserved meat (optional)

Chinese meat sausage 2 pieces sliced thinly (lup cheong)

Washed dried shrimp about 2 TB spoons

3 dried shitake mushrooms, soaked and diced

Fry the 2 types of preserved meat and shrimp till fragrant. Dish out and set aside.

Mix rice flour with water and seasoning (pepper, salt, soy sauce)

(preferably run through a sieve for smoother texture)

Fry garlic and shallots in 2 TBS of cooking oil till yellow and stir fry radish quickly.

Add in rice flour mixture and reduce heat. Stir continuously and bring to a slow boil.

Add fried savoury ingredients. Ensure that the bottom of the pot is not burnt as the mixture gets thicker and harder to stir.

Pour mixture into a heat proof dish.

Bring water in a high steamer to the boil. Ensure that the dish could fit into the heater with some space at the sides for easy removal after cooking.

Steam for at least 30 minutes in medium high heat.

Cool the steamed cake for at least 2 hours before cutting into thin rectangular slices.

Heat up frying pan and add a little oil. Pan fry the sliced cake and serve hot with spring onions, chilli sauce and XO sauce.