Steam Daikon Cake

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[edit] Description

[edit] Ingredients

Cake Base

• 1 1/2 Lbs daikon
• 1/2 Lbs rice flour
• 1 can chicken broth
• 1/4 tbsp MSG
• 4 Tbsp Sugar
• 1 Tbsp white pepper

Filling

• 1 Cup of Chinese Sausage
• 1/2 Cup of Chinese Dried Shrimp
• 1 Cup of Chinese Mushroom
• 2 scallion
• 2 Tbsp Soy Sauce
• 1 Tbsp Sugar
• 1 Tbsp Cooking Wine
• 1 Tbsp sesame seed (optional)

[edit] Directions

1. First remove the daikon skin and shatted into fine pieces. Place the shatted daikon, the chicken broth and the "Cake Base" seasonings into a pot. Cook until the diakon is soften (about 40 minutes). If the daikon taste bitter, you'll need to add more Sugar. Also, if the daikon release too much water, you may have to drain some water out.
2. While the daikon is cooking, dice the "Filling" ingredients. Stir fry the "Filling" ingredients and seasoings until cooked. (note: save 1/2 the scallion for later use). Place the fillings aside.
3. When the daikon is softern, slowly stir in the rice flour. Mix well. You'll feel the cake base thicken. After the daikon and rice flour are mixed, stir in the "fillings" (note: save some of the filling for the topping).
4. When everything is mixed, grease the steaming pan with corn oil, so the daikon cake won't stick to the pan. Pour the daikon cake mix into the pan, and place the rest of the scallion and fillings on top. Steam the daikon cake under high heat for about 40 minutes. To see rather the cake is well cooked, poke a chopstick into the center of the cake, if the cake does not stick to the chopstick, the cake is cooked.
5. Allow the daikon cake to cool. You can pan fry the sliced cake before serving.