Taiwanese Radish Cake | Only 6 ingredients

Name: Taiwanese Radish Cake | Only 6 ingredients
Total time: 3600 s
Cuisine: British
Ingredients: Rice flour; Water; Radish; Tapioca flour (optional) to taste (It gives extra texture); Salt to taste; White pepper to taste

Milas_meal_time @Milas_meal_time

Check out my cooking video: https://youtu.be/E3sIvE47xeo

Milas_meal_time @Milas_meal_time

Check out my cooking video: https://youtu.be/E3sIvE47xeo

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Ingredients

60 mins

A ratio of 1:2:3 of rice flour(g), water(g), radish(g)
Rice flour
Water
Radish
Other
Tapioca flour (optional) to taste (It gives extra texture)
Salt to taste
White pepper to taste

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Steps

60 mins

1

Wash and peel the radishes.
Cut off the ends.
2

Shred the radishes
3

Mix water, rice flour, and tapioca flour.
If you want a harder texture, use a little less water
4

Medium heat. Add some salt to draw moisture out of the radishes.
Add some white pepper
5

Stir for a short while, you will see a lot of radish water.
When radishes turn soft and transparent, add the batter.
6

Keep mixing until the batter turns semi-solid.
Remove the pot from the stove to keep the batter from burning.
7

Keep stirring with pot heat.
Stick your spatula into the batter. If it stands up without falling over, the batter is the perfect thickness!
8

Pour batter into a container, then cover it with plastic wrap
9

Steam for 60mins. The time needed will be changed by the depth of the container (The time needed will be changed by the depth of the container.)
The depth of the container I used was 5 cm.
10

To check the doneness of the radish cake, poke it with a chopstick. If the inside of the radish cake is transparent, it is ready
11

*Let it cool (refrigerate overnight if possible), then chop it
***Add more oil to the pan while frying, so you can get beautiful radish cakes
***Cooked rice cakes will keep for one week in the fridge, or 3 months in the freezer