Home-made radish cake is much tastier than what you can order at the restaurant. At Chinese New Year, this savory cake is served to friends and family who visit throughout the 15 days. This recipe comes from my friend Cathy but there are endless variations. You can add dried mushrooms, dried scallops and use rice flour instead of cake flour. Substitute yam or pumpkin for the radish.
Pan-fry slices in a little oil until both sides are golden brown before serving.
This cake can be wrapped in plastic and refrigerated for about 10 days. Reheat by steaming or pan-frying.