Steam Oven Recipe: The "Golden Harvest" Steamed Rice Cakes with Preserved Radish Topping

 

The "Golden Harvest" Steamed Rice Cakes with Preserved Radish Topping

Imagine tender, chewy rice cakes, subtly flavoured and perfectly steamed to a delicate texture, crowned with a vibrant, savoury, and slightly sweet stir-fried preserved radish topping. This dish, which I've dubbed "Golden Harvest" due to the radish's golden hue and the comforting nature of rice, is a delightful fusion of traditional Asian comfort food with a gourmet twist. It's an ideal appetiser or light meal, showcasing the unique capabilities of a steam oven to achieve ultimate moistness and chewiness in the rice cakes. The preserved radish adds a wonderful umami depth and a pleasant crunch, making every bite a textural and flavourful journey.

Ingredients

For the Steamed Rice Cakes:

• 2 cups (approx. 400g) long-grain white rice flour (not glutinous rice flour for a less sticky cake)
• 1/2 cup (approx. 100g) tapioca starch (for chewiness)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups (480ml) warm water
• 2 tablespoons neutral oil (e.g., canola, vegetable)
• A few drops of pandan extract or green food colouring (optional, for aroma and subtle colour)
• Banana leaves or parchment paper (for lining moulds)
• Small heatproof moulds (e.g., ramekins, small silicone muffin moulds, or a shallow steam-proof dish)

For the Preserved Radish Topping:

• 1 cup (approx. 150g) sweetened preserved radish (cai poh / choy poh), rinsed and finely chopped
• (Note: You can find this in Asian supermarkets. Look for the "sweetened" variety, or if only savoury is available, adjust sugar in the topping.)
• 2 tablespoons neutral oil
• 3-4 cloves garlic, minced
• 1-2 fresh red chilies, deseeded and finely chopped (adjust to taste)
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce (for colour)
• 1 tablespoon sugar (adjust based on the sweetness of your preserved radish)
• 1/2 teaspoon white pepper
• 2 tablespoons chopped fresh spring onions/scallions, for garnish
• 1 tablespoon toasted sesame seeds, for garnish

Instructions & Method

Part 1: Preparing the Preserved Radish Topping

1. Prepare Radish: If using preserved radish, rinse it thoroughly under cold water for a few minutes, then squeeze out excess water. Finely chop it into small, uniform pieces.
2. Sauté Aromatics: Heat the 2 tablespoons of neutral oil in a non-stick pan or wok over medium heat. Add the minced garlic and chopped chilies. Sauté until fragrant, about 1-2 minutes, being careful not to burn the garlic.
3. Add Radish: Add the chopped preserved radish to the pan. Stir-fry for 5-7 minutes, until it starts to dry out slightly and becomes aromatic.
4. Season: Add the light soy sauce, dark soy sauce, sugar, and white pepper. Continue to stir-fry for another 3-5 minutes, allowing the flavours to meld and the radish to absorb the sauces. Taste and adjust seasoning as needed (it should be savoury, slightly sweet, and a little spicy).
5. Set Aside: Remove from heat and set the topping aside to cool slightly.

Part 2: Preparing and Steaming the Rice Cakes

1. Prepare Moulds: Lightly grease your heatproof moulds with a little neutral oil. If using banana leaves, cut them to fit the moulds and line them, then lightly grease. If using parchment paper, cut circles to fit the bottom of the moulds.
2. Mix Dry Ingredients: In a large bowl, whisk together the rice flour, tapioca starch, salt, and sugar.
3. Add Wet Ingredients: Gradually add the warm water to the dry ingredients, whisking continuously until you have a smooth batter with no lumps. Stir in the 2 tablespoons of neutral oil and the optional pandan extract/food colouring.
4. Strain (Optional but Recommended): For an extra smooth cake, pass the batter through a fine-mesh sieve.
5. Fill Moulds: Pour the batter into your prepared moulds, filling them about 3/4 full.
6. Preheat Steam Oven: Fill your steam oven's water reservoir. Set the steam oven to 100°C (212°F) / Full Steam.
7. Steam Cakes: Carefully place the filled moulds into the steam oven. Steam for 15-20 minutes for small individual cakes, or 25-35 minutes for a larger shallow dish, or until the cakes are firm to the touch and a skewer inserted into the centre comes out clean.
8. Cool: Once steamed, carefully remove the moulds from the steam oven. Let the rice cakes cool in their moulds for at least 10-15 minutes before gently unmoulding them. This helps them firm up and prevents them from breaking.

Part 3: Assembly

1. Place the warm or room-temperature steamed rice cakes on a serving platter.
2. Generously spoon the prepared preserved radish topping over each rice cake.
3. Garnish with fresh chopped spring onions/scallions and a sprinkle of toasted sesame seeds.

Tips for Success

• Rinsing Preserved Radish: Don't skip rinsing the preserved radish. This reduces its saltiness and allows the other flavours to shine through. Taste a small piece after rinsing to gauge its saltiness before adding soy sauce and sugar.
• Batter Consistency: The batter should be like thin pancake batter. If it's too thick, the cakes will be dense; if too thin, they might not hold their shape well. Adjust with a tiny bit more water or flour if needed.
• Cooling is Key: Allow the rice cakes to cool sufficiently before unmoulding. They are very delicate when hot and can crumble.
• Storage: Store leftover rice cakes and topping separately in airtight containers in the refrigerator. The cakes can be gently re-steamed to regain their texture.
• Variations:
• Spicy Kick: Add a pinch of dried chilli flakes to the topping for extra heat.
• Protein Boost: Stir in some minced chicken, pork, or rehydrated dried shrimp to the preserved radish topping for more substance.
• Vegetarian/Vegan: Ensure your preserved radish doesn't contain animal products. The rest of the recipe is naturally vegan.
• Shape Fun: Use different shaped silicone moulds for festive occasions!
• Serving Suggestion: Serve as an appetiser, part of a dim sum spread, or with a side of light soup for a comforting meal.