Radish cake, or chao loh bak goh, is a beloved dish in many Asian households, particularly in Chinese culture. Despite its name, it’s not a ’cake’ in the traditional sweet sense, but a savory, hearty dish that’s often served during festivals like Chinese New Year or dim sum brunches. This dish combines the natural sweetness of radish with the satisfying chewiness of rice flour, producing a flavor-packed, umami-filled treat.
If you’ve ever had it at a restaurant and wondered how to recreate that delicate yet bold flavor at home, you’ve come to the right place! The vegetarian version of radish cake is just as delicious as its meaty counterpart, making it perfect for plant-based eaters or anyone looking to cut down on animal products. Plus, it’s packed with healthy ingredients, is surprisingly easy to make, and offers room for customization in the flavors and texture.
Let’s break down this tasty recipe from start to finish. Grab your apron because we’re about to dive deep into the world of vegetarian radish cake.
Vegetarian Radish Cake Recipe
This vegetarian radish cake is a fantastic substitute for the more traditional meat-heavy versions. It’s made with shredded radish (daikon or white radish), rice flour, and a combination of seasonings that create that delicious savory flavor profile you expect. Plus, it’s a great way to enjoy radish in a completely new form!
Ingredients Needed
Before you start cooking, let’s make sure you have everything on hand. This is a simple dish, but there are a few key ingredients that come together to give radish cake its distinctive taste and texture. Here’s what you’ll need:
- Daikon Radish (about 1 medium-sized): The star of the dish! Daikon radish is milder in flavor compared to other types of radishes and has a slightly sweet undertone that complements the savory ingredients perfectly.
- Rice Flour (1 cup): This will form the base of the radish cake, giving it its chewy and dense texture. Make sure to use rice flour (not glutinous rice flour), as it provides the right consistency.
- Mung Bean Starch (2 tbsp): For added texture and a smoother finish.
- Water (2 cups): This helps create the right batter consistency and hydrates the radish.
- Vegetable Oil (2-3 tbsp): For sautéing the ingredients and greasing the pan.
- Shiitake Mushrooms (5-6, chopped): These mushrooms are perfect for vegetarian radish cake because they provide a rich umami flavor, imitating the depth of savory meats.
- Dried Shrimp (optional, 2-3 tbsp): These lend a salty umami flavor, but for a fully vegetarian version, feel free to omit or substitute with soy sauce or miso.
- Soy Sauce (2 tbsp): To add saltiness and depth of flavor.
- Vegetarian Oyster Sauce (1 tbsp): If you want that extra savory, umami-rich depth that mimics the traditional oyster sauce flavor.
- Salt (1 tsp): For seasoning the dish to taste.
- Sugar (1 tsp): To balance the flavors, adding a hint of sweetness to the otherwise savory dish.
- White Pepper (½ tsp): For a little heat and fragrance.
Cooking Instructions
Now that we’ve gathered our ingredients, it’s time to get cooking! While radish cake might seem like a complex dish, it’s actually pretty straightforward once you break it down step by step.
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Prepare The Daikon Radish
- Peel and shred the daikon radish. The finer you shred it, the softer and smoother the texture will be once cooked.
- Once shredded, place the radish into a large mixing bowl and sprinkle with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture, which helps with cooking and texture.
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Sauté Aromatics
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the shiitake mushrooms (or dried shrimp if you’re using it) and cook for about 3-4 minutes, stirring occasionally, until they soften and release their fragrance.
- Add a tablespoon of soy sauce and cook for another 2 minutes until the mixture is fragrant and flavorful.
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Combine Radish And Flour
- In a separate bowl, combine the rice flour, mung bean starch, and water. Stir this mixture until you get a smooth batter.
- Once the radish has released some liquid, gently squeeze out the excess moisture. You want to retain some of the juice to add to the overall flavor, so don’t squeeze too hard!
- Add the squeezed radish to the flour batter and stir in the sautéed mushrooms and aromatics. Add the sugar, white pepper, and any additional soy sauce to taste. Mix until everything is well combined.
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Cook The Cake
- Grease a round cake pan (or a heatproof dish) with a bit of vegetable oil. Pour the radish mixture into the pan, smoothing the top with a spatula.
- Steam the mixture over medium heat for about 45 minutes to an hour. You’ll know it’s ready when it becomes firm to the touch. To check, stick a toothpick into the center, and it should come out clean.
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Serve
- Let the radish cake cool slightly before slicing it into squares or wedges. Serve hot, and for an extra touch, drizzle with some vegetarian oyster sauce or sprinkle with sesame seeds for added flavor and crunch.
Ingredient Science Spotlight
- Daikon Radish: When cooked, daikon radish releases a mild, almost sweet flavor. It’s high in water content, which is why we salt and squeeze it before adding it to the batter. This helps to remove excess moisture, making the final texture less watery and more firm.
- Rice Flour: Rice flour is the key to getting that perfectly chewy texture. Unlike wheat flour, rice flour doesn’t have gluten, so it results in a denser, more compact consistency. It absorbs moisture easily, which is essential for binding everything together.
- Mung Bean Starch: This starch is a secret weapon for smooth texture and helps to give the radish cake that slightly gelatinous, chewy quality that makes it so satisfying.
- Shiitake Mushrooms: Shiitakes are a rich source of umami, a savory taste that we associate with meats and broths. In vegetarian dishes, shiitakes often take the place of meat by providing that essential depth of flavor.
Expert Tips
- Texture Adjustments: If you prefer a softer radish cake, reduce the amount of rice flour slightly. For a firmer, more solid texture, add a little extra.
- Steaming vs. Pan-Frying: Traditionally, the radish cake is steamed, but if you want an extra crispy texture, after steaming, you can pan-fry the slices with a little oil until they are golden brown on both sides.
- Flavor Boost: If you enjoy spice, add a few dashes of chili oil or fresh chili when sautéing the mushrooms for an extra kick.
- Consistency Check: If your batter seems too runny after mixing the flour and water, just add a little more rice flour. Conversely, if it’s too thick, add a small splash of water.
Recipe Variations
- Add Vegetables: You can sneak in some finely chopped vegetables like carrots or bamboo shoots to add a burst of color and a slight crunch to the cake.
- Mushroom Variety: While shiitakes are the go-to mushroom for their umami flavor, you can also experiment with other mushrooms like oyster or portobello for different textures and tastes.
- Gluten-Free: Ensure you’re using certified gluten-free ingredients like rice flour, mung bean starch, and vegetable sauces to make the dish completely gluten-free.
- Sweet Version: For a sweet twist, you can substitute a little sugar for soy sauce and include sweetened red bean paste for a dessert-style radish cake!
Final Words
Vegetarian radish cake is more than just a dish; it’s an experience. From the delicate balance of flavors to the comforting texture that comes with each bite, it’s a recipe that’s both satisfying and versatile. Whether you’re enjoying it as part of a larger dim sum spread or as a stand-alone snack, it’s a dish that will surprise and delight.
FAQs
What Are The Key Ingredients In A Vegetarian Radish Cake?
The key ingredients in a vegetarian radish cake include grated white radish (daikon), rice flour, water, dried shiitake mushrooms, Chinese sausage (or plant-based substitute), scallions, and seasonings like soy sauce, sesame oil, and salt.
Can I Make A Vegetarian Radish Cake Without Chinese Sausage?
Yes, you can omit Chinese sausage and replace it with other plant-based options like mushrooms, tofu, or tempeh to retain flavor and texture.
How Do I Prepare The Radish For The Cake?
Peel and grate the radish finely. Then, lightly salt the grated radish and let it sit for 10-15 minutes to draw out excess water. Squeeze out the liquid before using it in the recipe to avoid a soggy texture.
Is It Necessary To Steam The Radish Cake?
Yes, steaming is essential to achieve the correct texture. Steaming allows the radish cake to firm up and ensures that the rice flour mixture cooks evenly.
Can I Use Other Types Of Radish For The Recipe?
While white radish (daikon) is traditional, you can experiment with other types of radish, such as red or purple radishes. Keep in mind that the flavor and texture may differ slightly.
How Can I Store Leftover Radish Cake?
Leftover radish cake can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cake and reheat it by steaming or pan-frying slices.
What Should I Serve With Vegetarian Radish Cake?
Vegetarian radish cake is often served with a dipping sauce made of soy sauce, rice vinegar, and a touch of sugar. It can be paired with stir-fried vegetables, pickled ginger, or a light soup.
How Can I Make The Radish Cake Spicier?
To add heat, you can incorporate chili flakes, fresh chili peppers, or chili oil into the batter or use a spicy dipping sauce. Adjust the amount based on your preferred spice level.
Can I Add Other Vegetables To The Radish Cake?
Yes, you can customize the radish cake by adding vegetables such as carrots, peas, or corn. Just make sure to chop or grate them finely so they blend well with the radish.
Is Vegetarian Radish Cake Gluten-free?
Traditional vegetarian radish cake is not gluten-free due to the use of rice flour, which contains gluten. However, if you need a gluten-free option, you can use a gluten-free flour substitute, such as cornstarch or a gluten-free rice flour blend.