Chinese New Year, the year of the rooster, is this Saturday, January 28, and I am in prep mode. I pulled this recipe out from a post from a few years ago and made a few minor edits and added some photos. I made a 1.5 batch of the below recipe this time around and am posting this ahead of the final step of frying before eating so that you can use the recipe if you'd like before the weekend. I'll be adding the finished product photo later this weekend.
This recipe contains a lot more of the flavor bits; the Chinese sausage, shiitake mushrooms, dried shrimp and scallion than I've had at our local dim sum restaurants. I think it probably contains more daikon as well as the daikon being more substantial in the cake. I used my food processor with the grater attachment to grate the 3 pounds of daikon, so the size of the grated daikon is thicker. In comparison, this daikon cake will not be as smooth and doughy than what you might get at a restaurant. I favor the extra flavor bits and daikon strips.
2 lbs Chinese daikon
1 oz small dried shrimp
1 1/2 cups dried shiitake mushrooms
5 oz Chinese sausage
3 scallions, thinly sliced
1 garlic clove, finely minced
3 tsp sugar
3 tsp rice wine
2 tsp light soy sauce
1/4 tsp Ground white pepper
2 tbsp finely chopped cilantro
1 2/3 cups rice flour
2 cups of liquid reserved from turnip, shrimp and shiitakes
oil for pan frying
Grate the turnip using a coarse grater into a large bowl, or use the grater attachment on your food processor. Cover the turnips with salted boiling water and let sit for 5 minutes. Drain using a sieve or colander, reserving the liquid. When cool enough, squeeze out as much excess water as possible and squeeze the water into the reserved water. Loosen the daikon so it is not stuck together.
Rinse then soak the dried shrimp in boiling water until soft. Drain, adding the liquid to the turnip liquid. Chop the shrimp into very small pieces.
Rinse then soak the shiitake mushrooms in boiling water until softened. Drain and add the liquid to the turnip liquid. Squeeze out excess liquid from the mushrooms, remove stems and finely chop.
Steam the Chinese sausages for about 10 minutes and finely dice.