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Savory Daikon Pudding

Source: Cooking.com
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Active Time:  45 Minutes
Total Time:  1 Hour 10 Minutes
  Makes three 7-inch in diameter by 2-inch deep cakes <BR>
Every year for Chinese New Year we start the celebration at breakfast with this tasty savory daikon pudding. Flavored with dried Chinese sweet pork sausage, scallions, and bits of dried shrimp, it is delicious pan-fried until golden crisp, and served with a side of soy sauce or oyster sauce and chili-garlic paste.
RECIPE INGREDIENTS
3 dried Chinese sweet pork sausages, quartered lengthwise then finely sliced crosswise
4 scallions, trimmed, thinly sliced crosswise
3 pounds daikon, peeled and finely shredded, juices reserved
2 tablespoons small dried shrimp, finely chopped
Coarse sea salt and ground black pepper
3 cups rice flour
Canola oil for pan-frying
Chinese soy sauce
oyster sauce
Chinese chili paste with garlic
Savory Daikon Pudding Recipe at Cooking.com
DIRECTIONS
Saute sausages in pot over medium heat until fat is rendered and sausages are lightly crisp, about 5 minutes. Add the scallions and saute 2 minutes. Stir in shredded daikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt and pepper. Reduce heat to medium-low and cook until the daikon is translucent, about 20 minutes.


Add enough water to wok to come half way up sides. Place over high heat. Set a triple tier (or single, or double) bamboo steamer with lid on top. Bring water to simmer.


Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikon mixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-high sides. Place one filled ramekin on each of three bamboo racks. Cover with the lid. Steam until translucent or a knife inserted in the center of puddings comes out clean, about 25 minutes. Remove puddings. Dab off any excess water from atop puddings. Cool completely. Cover with plastic and refrigerate overnight.


Carefully run small sharp knife around edges of puddings to loosen. Invert puddings onto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices. As you get to the middle of the pudding, cut the slices in half crosswise.

Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in batches, cook pudding slices in skillet until golden, crisp and heated through, adding more oil as needed, about 5 minutes per side. Serve with a mixture of soy sauce or oyster sauce and chili-garlic paste for dipping.


Recipe created exclusively for Cooking.com by Corinne Trang.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes three 7-inch in diameter by 2-inch deep cakes <BR>
Calories: 386
Fat. Total: 12g
Fiber: 5g
Carbohydrates, Total: 60g
Sodium: 326mg
% Cal. from Fat: 28%
Cholesterol: 3mg
Protein: 12g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Geanie Reviewed: 02/14/2013
tasted great, BUT....didn't get solid
I love "radish cake", (daikon pudding) eat it regularly when I have the chance so I was excitrd to find this recipe.
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