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Radish cake

posted 23 Jun 2018, 04:14 by Shen Evita   [ updated 23 Jun 2018, 04:20 by D Graves ]
A dear friend of us grows the most beautiful daikon radishes as a green crop, and we harvested a whole heap when we visited him on Thursday. Daikon radishes are used a lot in Taiwanese cuisine, usually enjoyed for breakfast.  Here is a delicious recipe for you to try:


500 grams of rice, soaked overnight (we use organic brown rice)
500 ml of water
1500 grams of daikon radish, grated 
8 Dried shiitake mushrooms, soaked and diced (optional)

1. Heat a fair size pan with a tablespoon of oil to fry the shiitake mushrooms first until it releases the aroma, and stir in grated daikon radish for another 5 minutes. Then, pour in half a cup of water and turn to low heat to further steam the daikons.

2. Meanwhile, put rice and 500 ml of water in a blender and blend it until it looks like a bottle of milk. 

3. Check the daikons, when they look translucent (about 20 minutes on a low heat), turn the heat off and pour in the rice milk. Stir properly until it's well-mixed. 

4. Place the mixture in a steamer, and steam it for further 35~40 minutes.  When it's done, leave it in the fridge overnight as it gets easier to cut when it's chilled.

To serve:

Cut a slice of your preference and pan-fry it until both sides are crispy and brown, dip in to a traditional Taiwanese sauce (crushed clove of garlic soaked in 3 tablespoons of soy sauce overnight) or any sauce you like!