Comments on: Fried Radish Cake (菜头粿)

By: angela

angela — Fri, 14 Jan 2011 11:57:39 +0000

Glad to find this receipe….but can i know why there’s bitter taste?? i heard that we should drain the radish dry and discard the water which cause the bitterness, is that true? pls help..need to make some for CNY

By: The Little Teochew

The Little Teochew — Sun, 25 Jul 2010 11:42:20 +0000

Hi Christine, that’s great! I’m glad to hear. :)

By: The Little Teochew

The Little Teochew — Sun, 25 Jul 2010 11:41:32 +0000

Hi Al, good to know! Hahaha, I think your family’s reaction is funny but understandable. :)

By: Christine

Christine — Wed, 23 Jun 2010 14:37:41 +0000

Hi I had a go making this on the weekend, AND IT’S FANTASTIC!

By: Richelle

Richelle — Tue, 15 Jun 2010 21:18:42 +0000

This looks so mouthwatering! Do you know where I can get the Rose Brand sweet sauce in the US? Specifically California?

By: Al

Al — Sun, 13 Jun 2010 15:52:50 +0000

Thank you so much !! Your suggestion to add more rice flour helped. Of course, I think I went a little too much and it was firmer than I would’ve liked but at least I know now to adjust flour and water to get the firmness I desire. BTW, I did not need the 250ml of water – the liquid from the steamed radish seemed enough with the additional flour. I also oiled the cake pan before steaming so that the steamed cake released much easier. I think I need to stop with the experimenting for now – the family is tired of having radish cake every weekend for the last 3 wkends!!

By: Rasa Malaysia

Rasa Malaysia — Thu, 10 Jun 2010 15:40:08 +0000

I have never heard of that recipe, I am sorry, but I don’t know what that is.

By: Richard Wee

Richard Wee — Thu, 10 Jun 2010 05:58:58 +0000

Can you please feature a childhood favorite kueh of mine that our locals call “bee pow bee” or rice wrapped in rice. It is a flat peach shapped (tho) kueh with rice flour skin as in “chai kueh”, and glutinous rice with bits of dried prawns, mushrooms, halves of roasted peanuts, and thin tiny strips of fatty pork inside.

I enjoy your recipes and being a very long retired person, have the time to try a few of your recipes. Great and keep them coming.

By: The Little Teochew

The Little Teochew — Thu, 10 Jun 2010 04:00:05 +0000

Hi Mary, I know what you mean about losing control when flipping. It helps tremendously to use a non-stick skillet (with sufficient oil) and let the pieces really crisp properly before turning over. HTH! Thanks.

By: The Little Teochew

The Little Teochew — Thu, 10 Jun 2010 03:52:50 +0000

Hi Al, glad you tried it out. :) I assume you refrigerated before frying? It makes a difference. I always leave the pieces to brown and crisp thoroughly on one side before turning. And using a non-stick skillet (with oil) helps a lot. Having said that, if you want a firmer radish cake, why don’t you try increasing the rice flour by another 100g and see if the texture is what you are looking for? HTH!