Radish Cake is one of the classic dishes to be eaten during the Lunar New Year. Today Mummy taught me and Eli to cook the super yummy Daikon Radish Cake with grandma’s secret recipe! This homemade Radish Cake recipe is easy to make at home. My favourite part is to play with the flour mix and enjoy the Radish cake!
蘿蔔糕是農曆新年必吃的經典美食之一。今天媽媽教我和Eli用婆婆的秘方做超級好吃的蘿蔔糕！這個自製的蘿蔔糕食譜很美味，你快點試下啦！
Ingredients:
Daikon radish 3kg
Chinese Sausage 3pcs
Cured Pork Belly 300g
Dried Shrimp 100g
Dried Scallop 100g
Dried Mushroom 100g (Medium size)
Rice Flour 600g
Water Chestnut Flour 300g
Rock Sugar 70g
Vinegar 1 tbsp
Soy sauce 1 tbsp
Ginger 20g
Garlic 2 cloves
Water 1 L
Hau Tiao Wine 3 tbsp
Recipe:
1) Soak mushrooms, shrimp and scallops with water. Mushrooms and shrimp also marinate each with 5g rock sugar, 1.5 tsp vinegar, 0.5 tbsp Hua Tiao wine, 1.5 tbsp soy sauce and ginger juice (squeeze from 10g ginger). Leave for overnight
2) Steam the soaked mushroom and scallop for 10 minutes
3) Cut the pork belly and sausages into small pieces. You may steam them for 5 minutes before cutting if you find it too hard to cut
4) Cut the shrimps into small pieces
5) Shred the scallops into small pieces by mashing down on them with a fork or pulling by hands
6) Cut the mushrooms into small pieces
7) Wash and piel the radish. Grate the radish with a grater. You may chop some radish into matchsticks for a better texture
8) 6 Add oil to a big pan with medium flame. Add ginger and garlic to flavor the oil. You may take out the ginger and garlic before adding other ingredients
9) Add chopped polly belly, chorizo and shrimp to the pan and stir fry thoroughly for 3-5 minutes. Add 2 tbsp of Hua Tiao wine. Cook for another minute and take all the ingredients out from the pan
10) Mix about 650ml water with rice flour and mix 350ml water with water chestnut flour. Stir thoroughly until everything is dissolved. For a better flavor, you may use the water from the radish and the water that was soaked with the ingredients in step
11) Add all the radish into the same pan and stir thoroughly. Add 60g of rock sugar. Cover the pan to cook the radish for a few minutes
12) Add the meat from step 9, chopped mushrooms and scallops into the pan and mix thoroughly with the radish
13) Add the rice flour mix and water chestnut flour mix to the pan and mix throughly
14) Put the radish cake mix into box and steam for 40-45 minutes
15) Let the radish cake cool down before cutting into pieces to enjoy
材料：
白蘿蔔 3公斤
臘腸 3條
臘肉 300克
蝦米 100克
瑤柱 100克
乾冬菇 100克 (中號)
粘米粉 600克
馬蹄粉 300克
片糖 70g
白醋 1湯匙
豉油 1湯匙
薑 20克
蒜頭 2瓣
水 1 公升
花雕酒 3湯匙
食譜：
1) 將冬菇、蝦米和瑤柱用水浸泡過夜。 冬菇、蝦米也各用片糖5克、白醋1茶匙、花鵰酒0.5湯匙、豉油1.5 湯匙、薑汁（10克薑汁榨取）醃製過夜
2) 將泡發好的冬菇和瑤柱蒸10分鐘
3）蠟肉和臘腸切小塊。 如果覺得太難切，可以先蒸5分鐘再切
4）將蝦米切成小塊
5) 將瑤柱用叉子搗碎或用手拉成絲
6）冬菇切小塊
7）蘿蔔洗淨去皮。 用刨絲器將蘿蔔磨碎， 你也可將一些蘿蔔切成條狀，令口感更好
8）用中火燒熱大鍋，加入油、薑和蒜頭。 可以先把薑蒜去掉才放其他材料
9) 將切碎的蠟肉、蠟腸和蝦米放入鍋中，炒3-5分鐘。 加入2湯匙花鵰酒，再煮一分鐘，然後把所有材料從鍋裡拿出來
10) 粘米粉加約650毫升水，馬蹄粉加約350毫升水， 徹底攪勻直到一切溶解。 建議你可以用蘿蔔的水和步驟1中浸泡材料剩下的水，味道會更好
11) 將蘿蔔放入同一個鍋中充分攪拌。 加入片糖60克，蓋上鍋蓋煮幾分鐘
12) 將步驟9的肉, 切碎的冬菇和瑤柱放入鍋中和蘿蔔拌勻
13) 將粘米粉漿和馬蹄粉漿倒入鍋中，和所有材料攪拌均勻
14) 將蘿蔔糕放入盒中蒸40至45分鐘
15) 煮好的蘿蔔糕放涼後即可切塊享用
