Radish cake is not only a delicious dish you’ll find at dim sum joints, but also a must during the Lunar New Year in Taiwan. Radish in Taiwanese: 菜頭 sounds just like “luck” 彩頭, eating food that symbolizes good luck and good fortune is important during the Lunar New Year.
|dried shiitake mushrooms
|(16-ounce) package HORMEL® BLACK LABEL® Original Bacon, chopped
|shallots, thinly sliced
|cups shredded, peeled daikon radish
|cup shredded, peeled carrot
|teaspoons white pepper powder
|cups rice flour
|tablespoon HOUSE OF TSANG® Classic Stir-Fry Sauce
Soak dried mushrooms in warm water 30 minutes or until softened. Drain and finely dice.
In wok over medium heat, add mushrooms. Stir until fragrant. Remove from pan. In same wok, add bacon. Fry until crispy and browned. Remove with slotted spoon.
Add shallots to bacon fat in wok. Fry on medium-low heat until shallots are golden and fragrant.
Raise heat to medium. Add radish, carrot, salt, HOUSE OF TSANG® Classic Stir-Fry Sauce and pepper. Cook, stirring, until radish is soft and transparent.
While radish is cooking, prepare rice flour mixture. Mix rice flour and water together, stirring until smooth. Return mushrooms and bacon to wok. Reduce heat to low. Stir in rice flour mixture. Cook, stirring constantly, until mixture is a very thick batter consistency. Remove from heat.
Transfer mixture to a greased 9½ x 5-inch loaf pan.
Prepare steamer. Steam radish cake over boiling water 1 hour, or until a skewer inserted in the center comes out clean. Remove from steamer. Brush top of radish cake with a thin layer of oil to keep it moist. Let cool before removing from pan.
Slice and serve hot immediately with garlic soy sauce or chill completely, slice and pan fry until each side is crispy and golden.