Stir-fried Daikon Radish Cake (Lo Bak Gou) '萝卜糕'

Ingredients

• 400-500 g shredded Daikon radish⁣
• 1 small carrot (shredded (about 1/2 cup)⁣)
• 1 cup fresh mung bean sprouts
• 1/4 cup chopped Chinese chives
• 1 tablespoon preserved radish
• 1 teaspoon garlic
• 2 teaspoons sambal oelek (optional)
• 1 tablespoon gluten-free soy sauce
• a few shakes of white pepper⁣
• oil for cooking⁣
• salt⁣ to taste
• 1 1/3 cup [210g] rice flour (used Thai rice flour⁣)
• 2 cups room temperature water⁣
• 1 teaspoon salt
• 1/8 teaspoon pepper (plus more to taste)

Instructions

1. 1

   --- How to make Daikon Radish cake ---

2. 2

   Shred Daikon radish and carrot into a bowl and set aside.

3. 3

   To make the batter, mix flour, water, and 1 teaspoon salt in a bowl until all incorporated

4. 4

   In a heated non-stick pan, cook shredded Daikon radish and carrot until the daikon turns translucent and all water has evaporated over low-med heat. (See Notes)

5. 5

   Turn heat to low, add in the batter, then continue to cook while stirring constantly until the mixture thickens. All Daikon radish should be covered with batter.⁣ Season with salt and pepper.

6. 6

   Then, transfer the mixture into a 9X5 non-stick loaf pan and cover it with foil, if needed.

7. 7

   Place the loaf pan on the inner steamer rack and steam over high heat for about 30 minutes. The cake may look sticky at first.

8. 8

   Let the cake cool down completely/refrigerate overnight before cutting it. This savory cake can be served as-is at this point.

9. 9

   --- How to Stir-fry Daikon Radish Cake ---

10. 10

    To make the stir-fried version, loosen the cake with a knife and transfer it onto a cleaned chopping board. Then, slice cake into bite-sized cubes.

11. 11

    In a heated non-stick pan with oil, pan-fry cake cubes until golden brown on all sides. Transfer to a bowl until ready to use.

12. 12

    Using the same pan, add a little more oil and sauté garlic and preserved radish until fragrant.

13. 13

    Add in the chili sauce, if using, or skip for a non-spicy version.

14. 14

    Add the cake cubes back into the pan and season with soy sauce.

15. 15

    Finally add the veggies and give it a toss to combine. Cook until veggies are slightly tender.

16. 16

    Serve warm with a side of chili sauce or as-is.