![]() ![]() Using a slotted spoon, lift the mushrooms out of the water: If the shiitakes aren't completely hydrated, return to the water and check in 10 minutes. Pour enough boiling water into each bowl to submerge its contents. Place the shiitakes and the shrimp in separate heatproof bowls. Hot chile sauce or sriracha, for serving (optional) It's best not to use stone-ground flour for this recipe.Īctive time: 45 mins Total time: 2 hours, plus at least 4 hours of refrigerating timeġ/4 cup (1 ounce) small or medium dried shrimpĢ pounds daikon radish, peeled and coarsely grated (about 6 cups)ģ tablespoons vegetable oil or another neutral oil, divided, plus more as neededġ scallion, sliced, white and light green parts separated from dark greenġ-3/4 cups (8 ounces) rice flour (not glutinous), plus more as needed Rice flour (not glutinous), such as the Erawan brand, can be found at Asian markets or online. Where to Buy: Dried shrimp and dried shiitakes can be found at Asian markets or online daikon radish can be found at well-stocked supermarkets or Asian markets. Storage Notes: Refrigerate leftover pan-fried cakes for up to 2 days. Defrost in the refrigerator overnight before pan-frying and serving. Place them in an airtight container, with parchment or wax paper between the layers, and freeze for up to 1 month. It can be wrapped in plastic or transferred to an airtight container, and refrigerated for up to 3 days. Make Ahead: The rice cake must be steamed and refrigerated for at least 4 hours in advance of frying and serving. Though not complicated, the dish requires time to let the dried shrimp and shiitakes rehydrate, as well as time for the steamed cake to cool and chill, so consider making it a day in advance, refrigerating overnight, then frying right before serving. The dim sum version is commonly made in the Cantonese-style with Chinese sausage, whereas the Taiwanese version that Lin grew up eating used dried shrimp, shiitake mushrooms and sauteed shallots for a savory, umami-packed cake. These little crisped cakes are a popular dim sum treat, often pan-fried to order at the table. In Taiwan, Lunar New Year is called (nong li xin nian) and is celebrated for two weeks, ending with the Lantern Festival on Feb. It is eaten during the new year because the Taiwanese word for "turnip" (chai tow) sounds much like the word for good luck (chai tow), says food blogger and cookbook author Irvin Lin. This daikon cake is traditionally referred to as a turnip cake in Chinese and Taiwanese homes, on restaurant menus and in cookbooks. Tsai Tao Kui (Taiwanese Daikon Cake) (Photo for The Washington Post by Scott Suchman) ![]()
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