Taiwanese style Daikon Cake 蘿蔔糕

Last december I watched Angel Wong's daikon cake video and decided to make some. Here is my recipe inspired by angel.

My recipe is a little different. Taiwanese sausage is a bit too oily for my taste, so I substitute it with a small amount of pork belly or bacon.

4" piece of pork belly or 5 strips of uncured bacon

3 Tb dried shrimp

2 Tb fried shallots

1/4 cup chopped shitake mushrooms

1 clove garlic minced

1/2" ginger minced

1 Tsp chinese white pepper powder

1 Tsp salt

1 Tsp sugar

1 bag of rice flour

4 cups water

2 lbs Daikon turnip

1 Tb soy sauce

1 Tb sesame oil

1/2 Tsp five spice

1 fresh shallot

2 hour before you start, soak 3Tb dried shrimp in water. If you use dried shitake, soak them in water too.

In a large mixing bowl combine rice flour, salt, white pepper and sugar. Stir to mix the ingredients and add 2 cups of cold water. Follow Angel's video for this step and prep the batter before you start the other steps.

Peel and grate the daikon. Cook the daikon with 2 cups of water in a pot for 15-20 minutes. While the daikon is cooking, you can start on the meet mixture.

Mince the ginger and garlic. Julienne the pork belly or bacon. Chop the dried shrimp and shitake mushroom. Get a wok or frying pat hot and fry the garlic and ginger for 15-20 seconds until fragrant. Add the pork and cook for 2-3 minutes or until the fat starts to render out. Add the chopped shallots, five spice and shitake mushrooms. Cook for 2-3 minutes until the mushrooms are cooked and turn off the heat.

When the daikon is cooked, add the meat, fried shaoots and mix thoroughly before adding the rice batter. Next add the rice batter following Angel's directions. Steam for 30-35minutes and let it cool. When you're ready to eat, cut slice and fry them in a pan.