Red and white winter radishes, some of the white daikons will go into a savoury radish cake later.
Savoury Daikon Cake (aka turnip cake, radish cake, lok bok goh 蘿蔔糕).
This is one of the traditional Chinese New Year cakes I make every year for the holiday.
This is one of the traditional Chinese New Year cakes I make every year for the holiday.
Serve warm: the cake is sliced into 1/2" thick and pan fry until slightly brown on both sides,
it is a popular dish at dim sum restaurants.
Visit Daphne's Dandelions host of Harvest Monday
for more harvest from other gardeners around the globe.
20 comments:
That cake looks wonderful! And I will have to look up how to make a radish cake. Your radishes are very nice too.
Those radishes look so beautiful. I wish I had remembered to plant my radishes and turnips this fall.
becky3086,
Thanks, the cake is very to make, just mix all ingredients together and steam until it's done.
Daphne,
Thanks, I took out all the daikon and make room for garlic later.
It's difficult to remember everything when moving into a new place, I'm sure you'll have all your favorite veggies planted next season.
I never heard of radish cake before, I will have to grow some daikon and try that out next year!
That looks like a wonderful cake! Never heard of a Diakon- or radish-cake before, must look it up for next Year, becuse they grow very well here! Have a nice day/evening! :) Mia
I like your daikon - I've only ever grown the longer types. That radish cake is fascinating - I can see I'm going to have to hunt one out to try!
You never cease to amaze me - always learn about a 'new to me' vegetable or a way to prepare items that I had never seen before on your blog. That radish cake is really beautiful and sounds like it would be a real treat.
Mary, Mias, Liz,
If there's a Chinese dim sum restaurant near you do give the radish cake a try, you may like it.
kitsapFG,
Thank you, glad you visit my blog.
I grew up in two different cultures, my approach to food is East meet West, the purist would scold me, others just laugh, but I'm have fun cooking ;)
What great uses you have for all of your vegetables. The cake is beautiful!
Randy,
Thank you.
Love your lacquer box. Never thought of steaming radish cake in a tube cake pan. You have such creative ideas. Is the flavor and texture of the short daikon the same as the long ones
Norma,
Thank you.
The short daikon flesh is more dense and smooth, it doesn't get woody like the slender variety, at least I haven't encounter one that's "farr sum" (花心). It is a tad spicier if it's eaten raw, the spiciness disappear after cooking.
Hello Mac,
I am going to try growing the short daikon next year. What is the name of the variety you grow?
Norma,
It's a Korean "Tae Baek" radish, here's the link:
http://www.kitazawaseed.com/seed_098-114.html
Thanks Mac.
Hi Marc,
I love the High Desert Garden website.
I'm looking for the myoga ginger for while. Is it possible I can have a small root from from your plant. I pay for shipping. I have a lot of the Oriental seed I can share.
Thanks!
Thuan
PS my email is thuanhhoang@yahoo.com
Hi Marc,
I love the High Desert Garden website.
I'm looking for the myoga ginger for while but I could not find any nursery sell it.
Is it possible I can have a small root? I will pay shipping. I have lots of Oriental seeds, I will share with everyone.
Happy New Year.
Thanks!
Thuan
Thuan,
Thanks for dropping by.
The mioga is going through its first winter here, the soil is frozen solid, I won't know it's alive or dead until March/April, feel free to drop me a note at that time: highdesertgarden[at]gmail[dot]com
I bought my starts from Nichols Nursery last year, order now and wait for April delivery, the roots run out of stock fast:
https://www.nicholsgardennursery.com/store/product-info.php?pid965.html
What great uses you have for all of your vegetables. Love your cake!
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