Chinese Radish Cake and Asian Ice-cream

Steph hosted a Chinese New Year's Eve potluck last Saturday. Kristy loves Chinese Radish Cake and insisted that I should make it. I found a recipe from Irene Wai's blog (It is in Chinese) and veganized it. To make Chinese Radish Cake, you only need to get one or two big juicy Chinese Radishes, commonly known as Daikon, and some very common ingredients:

- 1.5KG Chinese Radish/Daikon
- 4 Shitake Mushroom, finely chopped.
- 1 pack of Blue Lotus smoked Tofu, finely chopped
- Conola Oil (or Peanut Oil, if you wanna be more Chinese)
- 250g Rice Flour
- 150ml Water
- 2 tbs Sesame Seeds

Seasonings:

- 2 tsp Sugar
- 2 tsp Massel "Chicken" stock powder
- to taste, white pepper powder
- to taste, tamari
- to taste, liquid smoke
- to taste, salt

1. Wash, peel and grate the Daikon. Drain the grated Daikon and save the liquid in a bowl.

2. Fry the smoked tofu and mushroom on medium/high until your smoke alarm goes off, season with tamari, salt and liquid smoke. You want it to taste A LITTLE BIT TOO SALTY.

3. Mix rice flour in the Daikon liquid until it reaches a gravy-like thickness. If it is too thick, add some water (little by little) but no more than 150ml.

4. Heat oil the wok or fry pan, fry the grated Daikon on medium/high for a couple of minutes.

5. Lower the heat, add the seasoning and cook the grated Daikon with lid on til soft

6. Add the smoked tofu/mushroom to the Daikon and fry medium/high for around 5mins

7. Turn the heat off, add rice flour paste to the pot and mix

8. Pour the whole thing to a greased cake tin and steam on high fro 1.5 to 2 hours. (Put a toothpick into the cake and if the toothpick is clean, it is ready.)

9. Sprinkle with sesame seeds.

10. Let it cool down and settle.

11. Store the whole cake in a big airtight container and consume within 10days.

And then, you slice and pan fry the cake:

Voila!

Kristy made not one by two types of ice-cream from Vegan Scoop: Green Tea and Red Bean. We put way too much Green Tea powder in the first one but tried to fix it. But it still tasted way too bitter. We also used Chinese Red Bean Paste instead of the fancy Japanese version and Kristy thought it tasted like a generic sweet flavour.


Also read what other bloggers made for the CYN potluck:

Johanna's CYN potluck round up, pearl ball and Apricot Goodness Balls . (Both Gluten Free)
Steph's potluck blog post and her vegan pineapple tart. (Gluten Free)
Vicki's delish gluten free sponge cake. (Gluten Free)
Cindy's Orange Szechuan Pepper Ice-cream(!) (Gluten Free)
Michael's "Disaster" Dumplings (Almost Gluten Free)

On my walkman:
Teen Dream - Beach House