A small Cantonese-style daikon and scallion rice cake, steamed, chilled and sliced into six golden pan-fried pieces for one savory snack.
150 gLarge radish
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
6 gGreen onion
4.5 cupsWater
0.5 cupRice Flour
3 gCorn Starch
1 tspSoy Sauce
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Grease a small heatproof rectangular mold, about 12 x 8 cm and at least 4 cm deep, with 1 ml of the oil. Simmer all the grated daikon and its juice with 60 ml water in a small covered saucepan for 10 minutes until translucent and tender. Keep all the cooking liquid; do not squeeze or drain the radish.
Whisk all the rice flour and cornstarch with 30 ml cold water into a smooth paste. Stir into the cooked daikon with all the scallion and a little salt and pepper. Stir continuously over low heat for 2-4 minutes until thick and spoonable, like heavy pancake batter. Scrape the entire mixture into the greased mold and level the top.
Bring the remaining 1000 ml water to a boil beneath a steamer rack, keeping the water below the rack. Place the mold on the rack, cover the steamer and steam for 45 minutes until firm and a skewer inserted into the center comes out clean, without wet flour paste. Check that the steamer does not boil dry. Remove the mold carefully; discard the steamer water.
Cool in the mold for 30 minutes, then cover and refrigerate for at least 60 minutes until cold and firm enough to slice. Loosen the edges and unmold. With a wet sharp knife, cut across the longer side into six equal rectangular slices, each about 2 cm thick.
Warm the remaining 5 ml oil in a nonstick skillet over medium heat. Lay the six slices on their broad cut faces and fry for 3-4 minutes on each side, until golden with crisp surfaces and hot centers. Serve all six together with all the soy sauce as one snack; no extra oil, chili sauce, garnish or side dish is included.