Chinese New Year, Eat "Cake" (2008-02-08)
Chinese people are superstitious, even more so during Chinese New Year when they/we do all sorts of strange behavior and eat lots of "good luck" food such as daikon cake so that the eater can have a prosperous year ahead.
I can't say I am not superstitious, perhaps not as hard core as
some. I eat daikon cake not for the reason of good luck, but
because it TASTES SO GOOD. I make it throughout the year anyway,
but since daikon is at its best during winter, daikon cake comes out
extra tasty during Chinese New Year.
The following "recipe" is how I make mine. I bought rice flour
in Sydney last year, therefore I used it in this daikon cake which
gives it a soft texture. I usually just use cornstarch alone to
thicken the batter which gives the cake a firmer texture. It is
entirely a personal preference when choosing which flour to use, take
your pick.
The seasoning is only a guide, always taste as you go along.
The flour amount is also only a reference, you may not need all of it
if you let the liquid all cooked out in the pan before you add the
flour mixture. Just remember the dryer and harder the batter is
before steaming, the firmer its texture will become. Once you've
made it a couple of times, you'll get the hang of it and the end result
will get better and better. One more thing, you must let it cool
completely, chill in the fridge overnight before you can slice it and
pan-fry it. So make it the day before you plan to eat it. Eat
daikon cake and have a prosperous 2008!
Daikon Cake
Ingredients: One fat daikon grated, about 1.5 kg, rehydrated dried
shiitake 3-4 chopped, rehydrated dried shrimp 3-4tbsp chopped, chopped
Chinese dried sausages 2-3 links, rehydrated dried scallops
(optional). All these ingredients are optional, create your own
or vary the amount and save the soaking liquid.
Seasonings: One crushed chicken bouillon cube, salt 1tsp, white
pepper 1tsp, sugar 1tsp, rice flour 350gm plus cornstarch 3tbsp mixed
with about 200ml water to form a smooth paste or use cornstarch 200gm
mixed with 200-250ml water to form a smooth paste
1.Stirfry ingredients except daikon in high heat till slightly
brown, splash a bit of wine to add fragrance. Set aside.
2. Stirfry daikon, add all soaking liquid for the dried ingredients
plus 200ml water or less (depending on the "juiciness" of the daikon),
add seasonings except flour mixture, return stirfried ingredients to
daikon and cook in medium heat till daikon is soft and most liquid is
evaporated. Taste and adjust seasoning.
3. Add flour mixture slowly and stir constantly till batter is dry and
firmish.
4. Transfer to greased or plastic wrap-lined container and steam
for an hour over high heat.
5. Can garnish top with toasted sesame seeds and chopped scallions once
the cake finishes steaming. But I don't bother since they fall
off the pan when frying and get burnt.
6. Cool completely, refridgerate overnight. Slice and panfry
before serving.
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