I discovered Diakon cakes while living in Taiwan at the very delicious, ever so popular and plentiful breakfast shops found at almost every corner. I couldn't get enough of this rich, moist and flavorful savory cake with it's golden crispy crust and soft springy inside. Shop owner's were often very surprised and quite amused when I asked for Diakon Cakes instead of one of their many Western influenced dishes. There amusement always put a smile on my face and I would think "who can resist, who can resist..". Does this picture make you want to makes some and eat it right now or what?
If you are not familiar with Diakon Cakes it is a delicious savory cake made with Diakon radish and rice flour commonly seen on Cantonese Dim Sum menus. Cantonese restaurants often add a small portion of wheat starch (found in Asian Markets near the rice flour and other starches). It firms up the batter and gives the resulting cake a more springy texture. If you can't find it just replace with more rice flour. Below is a picture of Diakon Radishes, I buy them at Walmart here in Lethbridge, Alberta, Canada so most of you should be able to find them quite easily.
This is definitely my favorite way to enjoy radish/turnip. I try to make time to make up a batch at least every other week that I can enjoy for breakfast, lunch or for frying up whenever I please. I always end up eating way too much. I have a serious weakness when it comes to this dish. Just look at how moist and succulent the inside is with lots of different flavors and textures to give it a lot of body. I can't wait til you try some. If I were to compare it to a western food I would say it tastes similar to Hash Brown patties but even better!
Diakon Cakes are a must have in southern china during Chinese New Years since Diakon 菜头 caitou is a homophone for "good Fortune" 好彩头 hao caitou . Chinese New Years is practically the only time of year when offices and shops close their doors and the streets are relatively quite in China. It is like Christmas and Thanksgiving put together that lasts a week. Families make the journey to reunite over the holiday and then they FEAST non-stop. Imagine having thanksgiving dinner for breakfast, lunch and dinner with lots of small bites in between. Since Chinese New Year will be here soon, I thought I would post the recipe so you too can enjoy some and get in spirit of Chinese New Year's . Chinese New Year is on Febuary 19th this year and it is the year of the goat. Lucky colors to wear this year are brown, red and purple.
I have included shitake mushrooms, shallots, green onions shrimp and sausage in this recipe, you don't have to add all of these, you can pick and choose your favorites. For sausage I usually use a western sausage as I prefer them, love a good quality salami and ham or bacon would be delicious as well but you can use what you would like.
I am currently working on building a new web site. I will announce when it is finished. I am going to be featuring bilingual recipes for the convenience of many of you that follow this blog that live in Singapore, Taiwan and China. So you will notice that I am starting to slowly translate all of the recipes on my blog. The translations will start showing up here until the new site is opened. Keep enjoying the recipes. I love you all and thank you for your support!
Ingredients
2.7 lbs. (1250 g.) (7.8 cups) Lou Bok Radish, cut into matchsticks
1 link Chinese Sweet Pork Sausage Lop Chong ( you can substitute your favorite dried sausage, ham or bacon)
2 Tbsp. dried small dried shrimp soaked in hot water for 30 minutes and minced
3 dried shitake mushrooms, soaked in hot water for 30 minutes and minced
3 shallots, thinly sliced
3 green onions, thinly sliced
2 1/2 cups rice flour (it is very important you do not use glutinous rice flour)
1/4 cup wheat starch or more rice flour
2.5 tsp. white pepper
5 Tbsp. sugar
1 Tbsp. salt
1 tsp. sesame oil
3.5 cups reserved radish water
材料
白萝卜 1250 克
腊味切丁 2
虾米 3大匙
冬菇 3
青葱 3
葱 3
粘米粉 2 1/2 杯
橙面粉 1/4 杯
白胡椒粉 2.5 小匙
糖 5 大匙
盐 1 大匙
萝卜水 3.5 杯
Instructions 做法
Begin by cutting the diakon radish into matchsticks. This is the most labor some part of the recipe. To simplify this process you can use a mandolin, insert on a food processor or a large holed grater.
白萝卜去皮切丝。或者用食品加工机，刨丝器。
Soak shitake mushrooms and Chinese dried shrimp in hot water for 30 minutes,
再把香菇，虾米泡热水30 分钟沥干切小粒。
Place radish in a pot and cover with water. Bring to a rolling boil then turn off the heat. Wait two minutes...
烧一锅开水加少许盐将萝卜丝下水。
Then pour into a strainer (reserving 3.5 cups of the liquid) and leave to drain while you prep other ingredients.
将焯软的萝卜丝放入双层提笼式。
In a medium size bowl combine 2 1/2 cups rice flour (it is very important you do not use glutinous rice flour), 1/4 cup wheat starch or more rice flour, 2.5 tsp. white pepper, 5 Tbsp. sugar and 1 Tbsp. salt.
粘米粉，小麦淀粉，糖和胡椒粉。。。
Mix 3.5 cups reserved radish boiling liquid into the dry ingredients until smooth.
。。。用水开成粘稠的分将，备用。
If you are unfamiliar with shallots, they are a culinary sensation. Used abundantly by chefs around the world. I highly recommend them in these diakon cakes. Fried to a crispy golden brown they really enhance the overall flavor. If using peel and thinly slice three shallots.
把青葱去皮，切成片。
Prep the rest of the ingredients. You can use all or your choice of green onions, dried sausage, 3 dried shitake mushrooms and 2 Tbsp. Chinese dried shrimp that have been soaked in hot water for 30 minutes and minced.
葱，腊肠切成末。
Heat 2 Tbsp. oil over high heat and fry shallots until they start to turn golden brown, You will want to stir constantly during this process.
大火加热炒锅中两大匙的油。
Add in sausage, shitake mushrooms, shrimp and fry until all ingredients are golden and crispy.
放入腊肠，香菇和虾米搅拌均匀。
Add in green onions and toss.
放入葱搅拌均匀。
Add in diakon radish and toss.
放入萝卜丝搅拌均匀。
Pour in the rice flour slurry and stir to coat all the ingredients evenly. Continue to cook, stirring constantly until the mixture is thick.
将准备好的米浆搅拌均匀。炒锅装成小火， 一边将米将分次倒入，一边搅拌锅中的材料，直至搅拌成面糊装。
Pat into a 8" pan, either square or round or two loaf pans. You can also use a deep bowl if your steamer is too small to fit an 8" pan.
模具内壁涂抹一层油。将萝卜糕舀到容器中压实。
Cover with plastic wrap and then smooth out the top of the cake. Remove the plastic wrap.
抹平表面
Preheat your steamer over high heat. When the water is at a rolling boil add in the diakon radish cake. Cover and steam for one hour over high heat. If you only have a small steamer you will need to check the water level and refill if necessary.
放入锅中用大火蒸约1小时。
When one hour is up remove the cake from the heat and chill in the fridge overnight. Right before frying the cake slice or cut into large cubes.
取出晾凉后倒扣出来切成大小适宜的长方形厚片
Heat a griddle or frying pan to 400 F or medium high heat. Add enough oil to coat the bottom of the pan. For extra crispy diakon cakes, dust both sides with cornstarch and place the hot oil.
将锅中放少于油烧热，将切好的萝卜糕放入。
Fry cakes several minutes on each side or until golden brown.
用小火煎至两面酥黄即可。
I hope you enjoy the taste and texture of these savory cakes.
For a dipping sauce mix oyster sauce with a little water to thin it out then add in 1 minced garlic clove and sugar to taste. Happy upcoming Chinese New Year.
蘸酱：把蚝油，少许水， 1 蒜切成末， 少许糖混匀。新年快乐！
Thanks for the detailed recipe Chelsey :)
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