Vegan Radish & Pumpkin Cake
Makes one 9" square dish400g radish (grate half and cut the other half into strips)
200g pumpkin, diced
40g fresh shiitake mushrooms
1 tbls shao xing wine
1 tbls finely chopped coriander
1 tbls chopped spring onions
1 tsp sugar
1 tsp mushroom seasoning
1/2 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper
200g rice flour
500ml reserved liquid from mushrooms, etc...
1. Pour hot water over the radish and let sit while preparing the other ingredients
2. Clean the mushrooms, remove the stem and dice the caps into small pieces.
3. Remove radish from the water and let drain. Remove as much excess water as you can.
4. Heat some shallot oil or grapeseed oil in a wok & add in the mushrooms. Cook briefly
5. Add in pumpkin, radish, spring onions and coriander followed by all the seasoning. Mix thoroughly and add in the flour, followed by 450ml of reserved liquid. Cook mixture for a few minutes. Taste it as this point. Adjust seasoning accordingly. The mixture will thicken and resemble thick cake batter. Add remaining liquid if its too thick. Or if its looking watery, cook it for a little longer. If it still doesn't thicken, add in more rice flour. Turn off heat.
7. Grease the tin and pour mixture in. Steam on high heat for 1hr or until cooked. It will be soft but set. Based on previous failures, if it hasn't set by this point, something has gone wrong somewhere.
8. Remove and let cool completely. Refrigerate over night if you want to pan-fry the cake.
1/2 tsp salt
1/2 tsp five spice powder
1/2 tsp white pepper
200g rice flour
500ml reserved liquid from mushrooms, etc...
1. Pour hot water over the radish and let sit while preparing the other ingredients
2. Clean the mushrooms, remove the stem and dice the caps into small pieces.
3. Remove radish from the water and let drain. Remove as much excess water as you can.
4. Heat some shallot oil or grapeseed oil in a wok & add in the mushrooms. Cook briefly
5. Add in pumpkin, radish, spring onions and coriander followed by all the seasoning. Mix thoroughly and add in the flour, followed by 450ml of reserved liquid. Cook mixture for a few minutes. Taste it as this point. Adjust seasoning accordingly. The mixture will thicken and resemble thick cake batter. Add remaining liquid if its too thick. Or if its looking watery, cook it for a little longer. If it still doesn't thicken, add in more rice flour. Turn off heat.
7. Grease the tin and pour mixture in. Steam on high heat for 1hr or until cooked. It will be soft but set. Based on previous failures, if it hasn't set by this point, something has gone wrong somewhere.
8. Remove and let cool completely. Refrigerate over night if you want to pan-fry the cake.
What the cake looks like before steaming.
Pan-fried with Lingam's chili sauce
looks very good. could give it a try someday
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Wow, my son would love this!
ReplyDeleteTablet Energy
Ive tried it, since then i like radish so much
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