Low-Fat Radish Cake With Preserved Meat 低脂臘味蘿蔔糕

To PDFIngredients600 g white radish (coarsely grated), 120 g long-grain rice flour, 30 g cornstarch

Toppings: 50 g Chinese preserved pork sausage (diced), 35 g Chinese preserved pork (skinned and diced), 2 dried scallops (soaked in water until soft and torn into shreds), 20 g dried shrimps (soaked in water until soft)

Seasoning: ½ tsp table salt, 1 tsp Shaoxing wine, ground white pepper, sesame oil

Utensil: 18cm X 8cm stainless steel cake pan




用具:18cm x 8cm不鏽鋼糕盤
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Food by region: Chinese

Occasion & festival: Lunar Chinese New Year

Type of Dish: Snacks

Recipe by


Type of ingredient

Meat: Pork

Dried Seafood


Preparation1) Grease the cake pan with vegetable oil. Mix rice flour and cornstarch in a bowl. Mix the toppings with the seasoning.

2) Spread the grated radish evenly on a stainless steel steaming container. Top with the seasoned toppings. Steam in Miele puresteam at 100°C for 30 minutes.

3) Transfer the radish and the steaming juices into a big mixing bowl. Stir in the dry ingredients into a batter. If the batter looks too thick, thin it out with a little boiling water. Pour the batter into the greased pan. Steam in Miele puresteam at 100°C for 90 minutes. Serve.

1) 糕盤薄薄掃上菜油。粘米粉與粟粉拌勻。配料與調味料拌勻。

2) 蘿蔔絲均勻鋪放不鏽鋼蒸盤,再鋪上配料,放Miele蒸爐以100°C蒸30分鐘。

3) 蘿蔔絲連汁放大碗中,拌入粉類成粉漿。如太黏稠,可酌量加入少量沸水拌勻。粉漿注入糕盤中,放入Miele蒸爐以100°C蒸90分鐘即可。

TipsRe-hydrating dried seafood, such as shiitake mushrooms and dried scallops, with Miele puresteam is simple and convenient. Just put the dried seafood in a bowl. Add water to cover. Then cover with cling wrap to seal in the aroma. Steam in Miele puresteam at 60°C for 30 to 45 minutes.