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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel and shred the white radish, blanch in boiling water, drain well, and blend into a puree.
local_fire_departmentMedium heatWatch out
The shredded radish must be thoroughly drained after blanching, otherwise excess water will prevent the radish cake from setting.
Sift rice flour, corn flour, and wheat starch into a large bowl, then add water, salt, chicken bouillon, pepper, and oil, mixing until smooth.
Watch out
The batter must be mixed until completely smooth, otherwise the radish cake will have an uneven texture.
Pour the batter into a pot, add the radish puree, and cook over medium heat while stirring until the batter thickens and starts to clump.
local_fire_departmentMedium heatWatch out
You must stir constantly while cooking the batter, otherwise the bottom will easily burn and stick.
Use heat-resistant gloves or a cloth when moving a hot steamer, as it conducts heat quickly and can cause severe burns.
Grease the mold, pour in the batter, and steam in a steamer for one hour until the radish cake is cooked and set.
local_fire_departmentMedium-high heatWatch out
The mold must be greased first, otherwise it will be extremely difficult to unmold after steaming.
Remove the steamed radish cake, let it cool, and cut it into small cubes.
Watch out
The radish cake must be completely cooled before cutting, otherwise it will easily fall apart.
Hot oil may splatter, stand to the side when adding ingredients.
Heat the wok, add lard, and fry the radish cake cubes for 3-4 minutes until golden brown, then flip.
local_fire_departmentMedium-high heatWatch out
Do not flip the radish cake cubes too soon after putting them in the pan, otherwise they will easily fall apart.
Push the radish cake to one side, add sweet and salty preserved radish to sauté, then add garlic and stir-fry until fragrant.
local_fire_departmentMedium heatWatch out
The preserved radish must be sautéed until fragrant for flavor, but watch the heat to avoid burning.
Add light soy sauce, pour in the egg mixture, fry until the egg is almost set, then flip.
local_fire_departmentMedium heatWatch out
Do not over-stir after pouring in the egg mixture, otherwise it will become scrambled eggs instead of coating the radish cake.
Add sambal chilli to the white radish cake and stir well.
local_fire_departmentMedium heatWatch out
Sambal chilli burns easily, stir-fry quickly after adding.
Add dark soy sauce, stir well, and sprinkle with spring onions.
local_fire_departmentMedium heatWatch out
Soy sauce sticks easily to the bottom, stir-fry quickly.
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