Photo courtesy of Cherry Garden
Ingredients
750 gm White Radish
60 gm Chinese sausage
60 gm Dried shrimps
350 gm Rice Flour
60 gm Mushrooms
60 gm Potato Flour
1500 gm Water
10 gm Chicken Powder
20 gm Salt
30 gm Sugar
A pinch of white Pepper Powder
Directions:
A pinch of sesame oil
1. Soak dried shrimps until soft and deep-fry with adequate hot oil. Dice Chinese sausage and mushroom, then sear until fragrant with adequate hot oil, and set aside.
2. Grate white radish coarsely. Lightly poach in boiling water for a minute to remove the earthy smell. Drain, set aside.
3. In a large bowl, mix a batter of rice flour and potato flour together with 750gm water well together with all the fried ingredients. Boil the remaining 750gm water and combine with the flour batter mixture.
4. Next, pour the batter mixture into a square tray and spread it evenly and smoothen with a spatula.
5. Steam for 45 - 60 minutes depending on the thickness of your batter mixture. Leave it to cool in room temperature and keep refrigerated. Cut into desired sizes.
6. The radish cake can either be steamed, pan fried or deep fried depending on your preference.
7. Serve with XO sauce if desired.
Fancy some sweets? We all know that the go-to dessert is the Egg Tart! These flaky and oh-so-sweet delicacies are the perfect way of capping off a decent meal. Well, here’s another recipe, courtesy of Happy Call.
Hong Kong Golden Egg Tart
Photo courtesy of sassyhongkong.com
Ingredients:
Butter Crust:
220g Flour
40g Icing sugar
1/2 Beaten egg
140g Chilled butter
1/2 tsp Vanilla extract
Egg tart moulds
Egg Filling:
3 1/2 Eggs
80g Sugar
220ml Water
80ml Full cream evaporated milk
Directions:
Butter Crust
1. Mix and knead butter, flour and icing sugar
2. Knead egg into dough
3. Wrap in cling wrap and refrigerate the dough for 20 mins
4. Press pastry into mould gently using thumbs (Dab some flour on top of pastry while pressing to avoid flour sticking on thumb)
5. Use fork to gently poke holes onto base of pastry.
Egg Filling:
1. Boil water and sugar in low flame till sugar dissolve and let cool to room temperature
2. Add milk and beaten eggs into syrup
3. Sieve mixture twice
4. Pour mixture into flour cups till 90% full.
5. Put the filled cups on Happy Call Pan
6. Use medium flame for about 20mins (move pan around flame occasionally)
Tips:
Be quick to mould the pastry quickly or else the temperature on our hands will soften the pastry. As the flour doesn't raise much in Happy Call Pans, the flour shouldn't be too thin.
For more recipes like these, check out our recipes page now!
Special thanks to Cherry Garden's Che Cheng Hon Chau for the dim sum recipe, ToTT's Chef Leong for the soup recipe
See Also:
Enjoy more Cantonese cuisine using OpenSnap
Enjoy more Chinese cuisine using OpenSnap