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RECIPES & ARCHIVES

Billy Tse's daikon rice squares

This is a traditional Cantonese snack, made in most households in China in early winter, when radishes appear in the market. Tse always serves it during the Chinese New Year celebrations.

8 ounces rice flour

5 ounces cold water

1 3/4 pounds large daikon (white radish), grated

1 1/2 tablespoons sugar

1/2 teaspoon white pepper

2 Chinese sausages, steamed for 5 minutes and thinly sliced

3 or 4 dried black mushrooms, soaked in water for 25 minutes and thinly sliced

3 tablespoons dried shrimp, soaked in warm water for 25 minutes and thinly sliced

3 scallions, thinly sliced

2 tablespoons fresh coriander, finely chopped

2 tablespoons of vegetable oil (for greasing)

Vegetable oil (for pan frying)

1 cup light soy sauce

Place the rice flour in a large mixing bowl and add the cold water. If the flour paste does not seem smooth, add a little more water. Add the grated daikon, sugar and pepper to the paste.

In a large wok or frypan, heat the vegetable oil and stir-fry the sausage, mushroom, dried shrimp and scallions for 3 minutes. Transfer to the daikon paste, add the coriander and mix well.

Line a 10-inch-square cake pan with a piece of waxpaper. Grease the paper and the sides of the pan with oil. Pour the daikon mixture in and smooth the top. Place on a rack in a large covered wok or in a steamer. Add enough water to the wok to steam for about 1 1/2 hours or until the daikon cake feels firm on top and a chopstick inserted into the center comes out clean.

Cool the daikon cake in the pan, then remove and place on a plate. Cut the cake into slices and then into large squares.

In a large wok or frying pan, heat the vegetable oil and fry the squares on both sides until they are slightly crispy and golden on the surface. Serve at once with soy sauce.

Serves six to eight.