Posted by: hyacinthus | November 19, 2009

Radish Cake (or Steamed Carrot Cake)

Radish cake is very simple to do. Really. For someone who only started to cook or bake daily in the last one month. Internet is your best resource to do research on the “best” recipe to try 🙂

This recipe fills a 9″ springform round baking pan.

Step 1: Fry 50g dried shrimp till crispy and grind them to powder. Cut a Chinese sausage into tiny cubes.

Step 2: Peel a 450g daikon (1 white radish) using a potato peeler and shred coarsely as shown below.

Step 2: Heat wok over high heat until a drop of water evaporates from the wok. add 3 tbsp of oil. Add shredded daikon, 1 tsp of salt, 1/2 tsp pepper and 1 tsp oyster sauce to stir-fry for 3min. Cover and cook over low heat for about 15min till daikon is cooked and soft.

Step 3: Add dried shrimp powder, Chinese sausage bits, 300g rice flour, 60g wheat starch,  and 1 litre boiling water to the cooked daikon and stir till all combined.

Step 4: Scoop the batter into a 9″ springform baking pan. Press the batter so that it fills the pan nicely.

Step 5: Steam it for 30 – 45 min.

Step 6: Let it cool to set. That’s it! 🙂

Fry it with egg. It’s nice with lots of white pepper, coriander leaves and some fish sauce to taste. My mum fried this and took this picture 🙂

Had it for breakfast and lunch today! 🙂

Simple isn’t it? 😉



  1. Hi, I really love carrot cake. your carrot cake looks very moist and soft! Is it alright if I don’t add shrimps for this recipe as I have seafood allergies.

    • U can substitute dried prawns with chicken cubes for flavouring 🙂

  2. […] this plain version is different from another carrot cake recipe posted some time ago. You can eat the earlier version pan-fried on its own w/o eggs or other […]

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