Daikon Mochi Cakes for Dim Sum
Daikon Mochi Cakes for Dim Sum

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, daikon mochi cakes for dim sum. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Daikon Mochi Cakes for Dim Sum is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Daikon Mochi Cakes for Dim Sum is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook daikon mochi cakes for dim sum using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Daikon Mochi Cakes for Dim Sum:
  1. Make ready 450 grams peeled Daikon radish
  2. Prepare 1 tsp Salt
  3. Make ready 80 grams ＊Rice flour (Joshinko)
  4. Get 70 grams ＊Katakuriko
  5. Get 1 tbsp ＊Chicken soup stock granules
  6. Make ready 400 ml ＊Water
  7. Get 1 Vegetable oil or sesame oil (to pan-fry the cakes)
Instructions to make Daikon Mochi Cakes for Dim Sum:
  1. Peel the daikon radish using a vegetable slicer or a cheese grater to shred into 5-mm thick pieces.
  2. Add 1 teaspoon of salt, work it into the shredded daikon radish, and set aside the daikon radish for about 20 minutes. When moisture is produced, rinse off the salt quickly, and tightly squeeze out any excess moisture.
  3. Combine the ＊ ingredients in a bowl and mix evenly. Add the daikon radish from Step 2 and mix well. Pour into a lightly oiled mold, and mix it once more to evenly distribute the daikon radish.
  4. Steam for about 30 minutes in a prepared steamer. If the middle of the cake has puffed up a little when the lid is removed, it should be cooked through.
  5. Leave the cake to cool in the mold. Flip it over to release it from the mold, and slice 1-1.5cm thicknesses. The cake is easier to slice if it's well chilled.
  6. Brown on both sides in a frying pan lined with oil, and they're done.
  7. If you leave the batter in the mold for some time, the flour will sink to the bottom and be tough when it's steamed. IMix up the batter in the mold right before steaming.
  8. If you have a large steamer, spread the batter out in a shallow tray and steam it.

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