HongKong-style White Radish Cake

  • Difficulty


  • Serves


  • Preparation time


  • Total time

    6h 30min

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  • Wheat starch
  • Corn starch
  • Glutinous rice flour
  • White granulated sugar
  • Oil
  • Diced cured pork
  • Diced Chinese sausage
  • Soaked dried shrimps
  • Soaked dried scallops
  • Shredded white radish
  • XO Sauce
    An appropriate amount


  • step 1

    Put 130g glutinous rice flour, 55g wheat starch, 55g corn starch, 20g white granulated sugar and 300g water into the mixing bowl

  • step 2

    Mix the ingredients at 30sec/REV4, take out them, and then clean the mixing bowl

  • step 3

    Put 30g oil, 20g diced cured pork, 20g diced Chinese sausage, 30g soaked dried shrimps and 40g soaked dried scallops into the mixing bowl

  • step 4

    Without the measuring cup, stir-fry the ingredients at 3min/120°C/BREV1

  • step 5

    Add 500g shredded white radish

  • step 6

    Without the measuring cup, fry the ingredients at 5min/120℃/BREV1

  • step 7

    Add 450g water

  • step 8

    Install the simmering basket on the mixing bowl lid to prevent spillage, and cook the ingredients at 15min/120℃/BREV1

  • step 9

    Take off the simmering basket from the mixing bowl lid, add the prepared batter, and mix the ingredients at 30sec/REV3

  • step 10

    Spread oil paper in a mould and brush oil on its four inner sides, and pour the mixed batter into the mould

  • step 11

    Pour 1,500g water into the mixing bowl

  • step 12

    Place the mould into the steamer, put on the steamer set, and steam the batter at 60min/120℃/REV1

  • step 13

    Take out and naturally cool the steamed cake, refrigerate it in a refrigerator for 5hr, cut it into 1cm thick slices Put these cake slices on a pan, and fry them until their both surfaces turn golden brown

  • step 14

    Enjoy HongKong-style White Radish Cake lonely or match it with XO Sauce for enjoyment

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