Vegetarian Dish: Daikon Cake 素食:蘿蔔糕

Chinese New Year Vegetarian Festive Food – Vegetarian Daikon Cake

Ingredients (pic 1)

Daikon

Carrot

Rice flour

Wheat flour or corn starch (a bit) (note 1)

(a reference amount: weight ratio of daikon to rice flour approx 3:1)

Optional Ingredients (pic 1)

Dried Mushrooms (presoaked in water till soft)  

Mustard Tuber

Dried radish

Soya vegetarian sausage

Decorative Ingredients

Spring onions

Sesame

Seasonings

Salt

White Pepper Powder

Brown Sugar

Light Soy Sauce

Steps

1.      Skin daikon & carrot

2.      Grind the daikon & part of the carrot with a grater & mix

          them (note 2 & 3)  (pic 2 & 3)

3.      Dice the optional ingredients (pic 4)

4.      Stir fry the diced optional ingredients until done(note 4)   

          (pic 5)

5.      Mix the daikon water (the liquid released by the grinded

          daikon) with the rice flour and wheat flour to make a 

           batter

6.      Mildly heat the grinded daikon & carrot mix in a wok, then

          add in the batter & stir

7.      Add the seasonings to the mixture & stir

8.      Add the ingredients of step 5 to the mixture & stir 

9.    Pour the mixture into a greased cooking tray (pic 6)

10.    Steam the mixture for approx 40-45 mins (using a medium  

          size aluminum foil tray) after water boils(note 5)(pic 7)

11.    Sprinkle spring onion & sesame onto the surface of the 

          cake 

12.    Ready to serve (pic 8)

Note

1.      Using wheat starch or corn starch is optional. They are mainly for helping to firm the cake. It can be skipped or use at an amount approx 1/10 of rice flour

2.      In grinding white daikon, you can use any part (big or small ‘holes’) of the grater to produce different sizes of the grinded daikon. This in turn brings about various levels of texture for the cake

3.      Adding grinded carrot is also optional. It is just for adding a touch of beautiful color to the cake as well as adding the level of taste & texture

4.      The soya vegetarian sausage can be sliced & pan fried before dicing. The soy sausage slices will turn into a more attractive color & will be more tasty after pan frying

5.    The water in wok evaporates very fast, so add in hot water when needed. Also, as the steaming time varies with the size & material of the tray being used, as well as the actual amount of ingredients, the steaming time can be further adjusted according to individual’s situation

 

農曆新年素食 – 素蘿蔔糕

材料(圖1)

白蘿蔔

甘筍

粘米粉

澄麵或粟粉 (少許)

選配材料

甘筍

乾冬菇 (先用清水浸軟)

榨菜

菜脯

大豆素腸

裝飾材料

蔥

芝麻

調味料

鹽

白胡椒粉

黃糖

生抽

步驟

1. 把白蘿蔔和甘筍去皮

2. 用硏磨板硏磨白蘿蔔及小部分的甘筍(註2及3)
   (圖2及3)

3. 把選配材料切粒 (圖4)

4. 把步驟4的材料炒熟 (註4)(圖5)

5. 用白蘿蔔水(白蘿蔔硏磨後釋出的液體)加適量清水把粘米

   粉和澄麵混合成麵糊

6. 把白蘿蔔蓉和甘筍蓉混合在鍋中輕度加熱，再加入麵

   糊輕輕攪拌

7. 放進調味料

8. 放進步驟5的材料再攪拌

9. 把混合物注入已塗植物油的糕盤(圖6)

10.用高火蒸約45分鐘(水滾後及以一個中等大小的鋁箔盤)

   (註5)(圖7)

11.在糕上灑上蔥花及芝麻

12.完成(圖8)

註

1. 澄麵及粟粉是隨意選用的。它們主要是可幫助增加蘿蔔

   糕的堅挺度，因此可以不加入，如使用的話，份量大約 

   是粘米粉的10份之1

2. 可以使用磨板的任何部分（大或小的「洞」）硏磨白蘿

   蔔。這樣可產生大小不同的蘿蔔蓉，提升蘿蔔糕質感的

   層次

3. 放進經研磨的甘筍蓉可增添蘿蔔糕整體顏色的層次感、

   味道及質感，但不加入也可

4. 先把大豆素腸切片及稍煎大豆素腸片可使其顏色及味道

   更佳

5. 要注意水份蒸發得很快，需要時加些熱水進鍋中。另蒸

   煮的時間因應糕盤的質地與呎吋，以及實際食材份量而

   異，可視情況再作調節。


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