A combination with even more aroma to it — the ultimate version, with everything in.

 

Yield:One 10-cup inner pot of taro and radish cake (about 3840 g net)

Equipment: a 35 cm wok, a 10-cup rice cooker and a 10-cup inner pot (bigger is better, if you have it)
 
Step one — fry the filling:

Pork lard 2 tbsp

Dried shiitake 13 g

Dried shrimp 40 g

Pork, cut into strips 170 g

Soy sauce 2 tbsp

 

Cheng Chi fried shallots 57–60 g (used at step five)

 

Method: heat the lard in a wok and fry the pork strips until fragrant, then add the soaked and chopped shiitake and fry until it smells right. Add the rinsed dried shrimp and fry, then the soy sauce. Set aside.

 

 
Step two — make the batter
Rice flour 600 g

Cold water 800 g

Method: combine the two and mix until smooth.

 

 

 
Step three — cook the shredded radish

White radish, rinsed, peeled and shredded 700 g

Taro, peeled, rinsed and shredded 700 g

Water 1000 g
 
Sugar 28 g
Salt 18 g
White pepper 2 g
Method: put the shredded radish and water in the large wok, cover and bring to the boil over a high heat,then add the seasoning and the shredded taro, bring back to the boil and keep boiling hard for 3 minutes.(Use a wok of at least 35 cm, or there will be no room to stir once the batter goes in.)
 
 
 

 

 

Step four —turn off the heatand pour in the rice batter slowly, stirring until it gelatinises into a thick white paste
 
 

 

 

Step five — add the fried filling and57–60 g of Cheng Chi fried shallots, and mix through evenly

 
 
 

 

 

Step six — pour into an oiled inner pot. Put 2 cups of water in the outer pot; when it switches off, add another 2 cups. About 1–1.5 hours in total. Let it cool completely before turning it out.

 

 
 
 
 
Step seven — while it is hot you can brush the surface with lard or shallot sauce, which slows the drying and hardening of the top as it cools.

 

Radish cake is a rice preparation that rewards patience: it has to cool completely before you turn it out. Before you do, lay the tin on its side and roll it to checkwhether the edges have released. If not, run a knife round first, and it will come out cleanly.

 

Note 1:This recipe is soft. Less water gives a firmer texture.

Taro is aromatic in itself, but with Cheng Chi fried shallots the whole thing takes on a deep, old-fashioned character.

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