Chai Tow Kway (fried radish cake)
Soft steamed mooli and rice flour cake cut into cubes and fried until crisp with egg, garlic and a sticky dark sauce.
- Time1 hr 30
- LevelMedium
- Costabout £2.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the shiitake in hot water for 20 minutes, then drain, squeeze dry and dice finely.
20 min - 2
Simmer the mooli with the 400 ml water in a pan for 10 minutes, until soft and translucent.
10 min - 3
Whisk the rice flour, cornflour, salt and pepper into the mooli and its water. Stir in the mushrooms. Cook for 3 minutes, stirring, until it thickens to a thick paste.
3 min - 4
Scrape into an oiled 20 cm square tin lined with baking paper and level the top. Steam over simmering water, covered, for 40 minutes, until firm.
40 min - 5
Cool completely, ideally for 2 hours in the fridge, then turn out and cut into 2 cm cubes.
- 6
Heat the oil in a large non stick wok. Fry the cubes in a single layer for 6 minutes until golden on several sides, then push to one side.
6 min - 7
Add the garlic, then pour the eggs into the gap and let them half set before folding through the cubes.
- 8
Stir the tamari and sugar together, splash over the pan and toss for 1 minute. Add the beansprouts, spring onions and chilli and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.