- Hand Mixer (for mixing batter smoothly and evenly)
- Spice Grinder (useful if fresh spices or herbs are required, though not necessary for dried ones in the recipe)
- Cake Pan (Non-stick) (to bake the daikon cake without sticking)
- Digital Kitchen Scale (for precise ingredient measurements essential in baking)
- Immersion Blender (optional for pureeing herbs, not specifically required)
- Candy Thermometer (Silicone) (useful for monitoring temperature of sugar or syrup components indirectly related to recipe steps)
- Silicone Baking Mats (as a non-stick surface reusable in baking)
- Food Processor (with dough blade) (optional for shredding daikon efficiently, though not necessary according to the original recipe method)
- Digital Stirring Spoon or Immersion Blender (for mixing batter and incorporating spices into soy sauce mixture smoothly)
- High-Quality Non-stick Skillet (potentially useful for frying in certain variations of similar recipes, not specifically required for this daikon cake recipe)
1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch pieces
2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 3 ounces)
1/2 cup finely chopped green onions (about 3 large)
2 tablespoons small dried shrimp, finely chopped
1 1/2 cups water, divided
Nonstick vegetable oil spray
1 1/2 cups rice flour
1 cup soy sauce
1 tablespoon Asian sesame oil
2 tablespoons (or more) vegetable oil, divided
1 cup fresh cilantro leaves
1 tablespoon grated peeled fresh ginger, juices included
2 small Thai red chiles, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sesame seeds, toasted
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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