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Raddish cake plated with drink

Radish Cake

By Chef Haan @haanpc
Published on January 14, 2025
A savoury, crispy pan-fried cake made with radish, shiitake mushrooms, and carrots, perfect for dipping in a tangy soy-based sauce. A traditional dish often enjoyed during Lunar New Year celebrations.
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Time and servings

2 hrsTotal time
6Servings
30 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 2-3 tbsp vegetable oil
  • 3 shallots, peeled and finely sliced
  • 12 dried shiitake mushrooms, soaked and finely sliced
  • 830 g radish, grated ( Lo Bok Radish)
  • 2 medium carrots, grated
  • 1.5 tsp salt
  • 330 g (2 ½ cups) rice flour
  • 2 tsp chicken stock powder (optional, or substitute with 1 tsp salt)
  • 4 parts Worcestershire sauce
  • 2 parts light soy sauce
  • 1 part granulated garlic

Directions

  1. Step 1

    Sauté shallots in oil over medium heat until softened. Add radish, mushrooms, carrots, and salt. Bring to a light boil.

  2. Step 2

    Whisk water, rice flour, and chicken stock powder into a smooth batter. Stir into the vegetable mixture. Cook over medium heat, stirring constantly, until it forms a thick, spreadable paste.

  3. Step 3

    Transfer the mixture into a greased tray (no more than 1.5" thick). Steam for 1–1.5 hours. Chill overnight.

  4. Step 4

    Slice the set cake into thick pieces and fry until crispy. Mix the dipping sauce ingredients and serve alongside.