Daikon Mochi Cakes for Dim Sum.
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, daikon mochi cakes for dim sum. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Daikon Mochi Cakes for Dim Sum is one of the most favored of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They're fine and they look fantastic. Daikon Mochi Cakes for Dim Sum is something which I've loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook daikon mochi cakes for dim sum using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Daikon Mochi Cakes for Dim Sum:
- {Take 450 grams of peeled Daikon radish.
- {Make ready 1 tsp of Salt.
- {Make ready 80 grams of ＊Rice flour (Joshinko).
- {Prepare 70 grams of ＊Katakuriko.
- {Make ready 1 tbsp of ＊Chicken soup stock granules.
- {Prepare 400 ml of ＊Water.
- {Prepare 1 of Vegetable oil or sesame oil (to pan-fry the cakes).
Steps to make Daikon Mochi Cakes for Dim Sum:
- Peel the daikon radish using a vegetable slicer or a cheese grater to shred into 5-mm thick pieces..
- Add 1 teaspoon of salt, work it into the shredded daikon radish, and set aside the daikon radish for about 20 minutes. When moisture is produced, rinse off the salt quickly, and tightly squeeze out any excess moisture..
- Combine the ＊ ingredients in a bowl and mix evenly. Add the daikon radish from Step 2 and mix well. Pour into a lightly oiled mold, and mix it once more to evenly distribute the daikon radish..
- Steam for about 30 minutes in a prepared steamer. If the middle of the cake has puffed up a little when the lid is removed, it should be cooked through..
- Leave the cake to cool in the mold. Flip it over to release it from the mold, and slice 1-1.5cm thicknesses. The cake is easier to slice if it's well chilled..
- Brown on both sides in a frying pan lined with oil, and they're done..
- If you leave the batter in the mold for some time, the flour will sink to the bottom and be tough when it's steamed. IMix up the batter in the mold right before steaming..
- If you have a large steamer, spread the batter out in a shallow tray and steam it..
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