Cake base Edit
- 1 cup of Chinese sausage
- ½ cup of Chinese dried shrimp
- 1 cup of Chinese mushroom
- 2 scallion
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp cooking wine
- 1 tbsp sesame seed (optional)
- First remove the daikon skin and slice into thin pieces.
- Place the sliced daikon, the chicken broth and the "cake base" seasonings into a pot.
- Cook until the diakon is soft (about 40 minutes).
- If the daikon tastes bitter, you'll need to add more sugar.
- Also, if the daikon releases too much water, you may have to drain some water out.
- While the daikon is cooking, dice the "filling" ingredients.
- Stir fry the "filling" ingredients and seasonings until cooked (note: save ½ the scallion for later use).
- Place the fillings aside.
- When the daikon is soft, slowly stir in the rice flour.
- Mix well. You'll feel the cake base thicken.
- After the daikon and rice flour are mixed, stir in the "fillings" (note: save some of the filling for the topping).
- When everything is mixed, grease the steaming pan with corn oil, so the daikon cake won't stick to the pan.
- Pour the daikon cake mix into the pan, and place the rest of the scallion and fillings on top.
- Steam the daikon cake under high heat for about 40 minutes.
- To check the cake is well cooked, poke a chopstick into the center of the cake, if the cake does not stick to the chopstick, the cake is cooked.
- Allow the daikon cake to cool.
- You can pan fry the sliced cake before serving.
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