Savory Daikon Pudding

  • Active Time 45m
  • Total Time 1h 10m
  • Rating ****

Makes three 7-inch in diameter by 2-inch deep cakes <BR> Makes two 9-inch in diameter by 1 1/2-inch deep cakes<br> Serves 8

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. Serve with a side of soy sauce or oyster sauce and chili-garlic paste.


  • 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


Cook sausages in a 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 the wok to come halfway 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 by Corinne Trang.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3465

nutrition information per serving

386 calories; 12g total fat; 3mg cholesterol; 326mg sodium; 60g carbohydrates; 5g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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