Daikon Mochi Cakes for Dim Sum
- 450 grams peeled Daikon radish
- 1 tsp Salt
- 80 grams *Rice flour (Joshinko)
- 70 grams *Katakuriko
- 1 tbsp *Chicken soup stock granules
- 400 ml *Water
- 1 Vegetable oil or sesame oil (to pan-fry the cakes)
- Peel the daikon radish using a vegetable slicer or a cheese grater to shred into 5-mm thick pieces.
- Add 1 teaspoon of salt, work it into the shredded daikon radish, and set aside the daikon radish for about 20 minutes.
- When moisture is produced, rinse off the salt quickly, and tightly squeeze out any excess moisture.
- Combine the * ingredients in a bowl and mix evenly.
- Add the daikon radish from Step 2 and mix well.
- Pour into a lightly oiled mold, and mix it once more to evenly distribute the daikon radish.
- Steam for about 30 minutes in a prepared steamer.
- If the middle of the cake has puffed up a little when the lid is removed, it should be cooked through.
- Leave the cake to cool in the mold.
- Flip it over to release it from the mold, and slice 1-1.5cm thicknesses.
- The cake is easier to slice if it's well chilled.
- Brown on both sides in a frying pan lined with oil, and they're done.
- If you leave the batter in the mold for some time, the flour will sink to the bottom and be tough when it's steamed.
- IMix up the batter in the mold right before steaming.
- If you have a large steamer, spread the batter out in a shallow tray and steam it.
radish, salt, flour, chicken soup stock granules, water, vegetable oil
Taken from cookpad.com/us/recipes/150983-daikon-mochi-cakes-for-dim-sum (may not work)