A simple plain radish cake: no dried shrimp, no shiitake, no pork. The fried shallots, though, are not optional — without them it is a flavourless vegetarian radish cake.
 
 
 
1.Make the batter
Rice flour 600 g

Cold water 700 g

 

Method: combine the two and mix until smooth.

 

2.Cook the shredded radish

White radish, rinsed, peeled and shredded 1400 g

Water 1000 g

 

Carrot, peeled and shredded 150 g

 

Sugar 28 g
Salt 12 g
White pepper 2 g
Method: bring the water to the boil in a large wok, add the shredded radish, cover and cook over a high heat.Once boiling, add the seasoning and then the shredded carrot. When it returns to the boil, 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.)

 

 

3.Turn off the heatand pour in the rice batter slowly, stirring until it gelatinises into a thick white paste

 

4. Add Cheng Chi fried shallots, which are what give it aroma and depth

 

5.Pour into an oiled inner pot. Put 2.5 cups of water in the outer pot; when it switches off, add another 2.5 cups. About 1–1.5 hours in total. Let it cool completely before turning it out. (2 rice-cooker cups twice is generally enough — adjust to your own cooker.)



 

 

6. Brush with lard or shallot sauce while hot, which slows the drying and hardening of the top as it cools.

 

With this recipe, even straight from the fridge and sliced without frying it is very good.

 

Fried until browned, better still.

With good ingredients you do not need a complicated method — and simple cooking is where Cheng Chi fried shallots show what they are.

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