How we do it…

My missus made radish cake the other day – in Hokkien, we call it  chai thow koi/carrot cake, just that white radish/white carrot or daikon is used, not carrot, the orange variety. My girl took some photographs of the process and asked if I wanted to blog about it so that is why I’m featuring it in today’s post.

These were the ingredients…

…used – shallots and minced garlic and lap cheong (Chinese sausage) plus the pre-soaked ingredients, shitake mushroom, dried prawns and dried scallops, diced. Save the water used to soak the latter items…

…for use later.

Of course, you need some white radish, julienned. Boil it in the aforementioned water…

…till cooked. Drain it well and squeeze out all the water – once again, you have to save it for use later.

In the meantime, fry the lap cheong in a pan till the oil comes out and after that, put in all the other ingredients and fry them altogether…

Add them to the boiled radish…

Dilute 130 gm of rice flour plus a teaspoon or two of tapioca flour with the water saved and mix that with the radish and the ingredients and simmer for a while before pouring everything into a cooking tray for steaming.

This…

…is what you will get in the end.

You may cut it into small pieces to eat just like that or for deep frying…

…or you may cut them into cubes to cook koay khak or fried chai thow koi.

You may choose to watch this video showing the whole process instead –

Personally, I prefer the ones where they talk less and will not go on and on about their mother/mother-in-law or grandmother’s stories.