Pan-Fried Radish Cake (Carrot Cake, without carrots)

Ingredients

• 2 cups Daikon radish, grated
• 1 cup Rice flour
• 0.25 cup Tapioca starch
• 0.25 cup Dried shrimp, soaked and chopped
• 0.25 cup Chinese sausage (lap cheong), chopped
• 2 tbsp Green onions, chopped
• 1 tbsp Soy sauce
• 0.25 tsp White pepper
• 2 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 cups of grated Daikon radish, 1 cup of rice flour, 0.25 cup of tapioca starch, 0.25 cup of dried shrimp (soaked and chopped), 0.25 cup of Chinese sausage (lap cheong, chopped), 2 tbsp of green onions (chopped), 1 tbsp of soy sauce, and 0.25 tsp of white pepper.
2. 2Mix everything together thoroughly until it forms a thick batter. Ensure all the dry ingredients are fully incorporated into the wet radish mixture.
3. 3Pour the batter evenly into a greased 8-inch square baking pan. Smooth the top with a spatula.
4. 4Place the pan in a steamer. Steam over medium-high heat for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake feels firm to the touch.
5. 5Remove the pan from the steamer and let the radish cake cool completely in the pan for at least 1 hour. This is important to allow it to set properly before cutting.
6. 6Once cooled, carefully invert the cake onto a cutting board and cut it into 2-inch squares.
7. 7Heat 2 tbsp of vegetable oil in a large skillet or frying pan over medium-high heat until the oil shimmers, around 350°F (175°C).
8. 8Carefully place the radish cake squares into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 5 minutes per side, until they are golden brown and crispy.
9. 9Remove the fried radish cake squares from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

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