Steamed Radish Pudding Cups was one of the earliest dishes I shared on my old blog.

^{📜 This post was originally written in 2006 on my first-generation Chinese blog — a time when food writing was all about memories, not metrics. I'm reposting it here to preserve the recipe and story. 這篇文章最早寫於 2006 年的舊網誌，那時的我，純粹是想記下每一道親手做的菜。}

This steamed radish pudding cups recipe came from my childhood. It was one of the earliest dishes I shared on my old blog. As a child, I only liked soft, tender versions—my grandma used to steam a bowl just for me, then drizzle it with sweet soy sauce. Simple, yet unforgettable.

這道蘿蔔糕來自我童年的回憶，也是在我舊網誌中最早分享過的點心之一。那時的我只愛吃軟身的蘿蔔糕，祖母總會為我預先蒸一碗，再淋上甜豉油，簡單卻難忘。

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Steamed Radish Pudding Cups ｜蒸蘿蔔糕杯

bonnie.yveskitchen

This steamed radish pudding cups recipe came from my childhood. It was one of the earliest dishes I shared on my old blog. As a child, I only liked soft, tender versions—my grandma used to steam a bowl just for me, then drizzle it with sweet soy sauce. Simple, yet unforgettable.這道蘿蔔糕來自我童年的回憶，也是在我舊網誌中最早分享過的點心之一。那時的我只愛吃軟身的蘿蔔糕，祖母總會為我預先蒸一碗，再淋上甜豉油，簡單卻難忘。

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Prep Time 15

Cook Time 30

Total Time 44

Course Main Course

Cuisine Hong Kong Classics

Servings 2

Ingredients

約可製 2 個小疏乎里杯 + 1 個 20cm 蘿蔔糕盤

蘿蔔 2 根
大蒜 1 根（取白色部分）
冬菇 10 個（浸軟去蒂）
臘腸 1 條（浸軟）
臘肉少許（浸軟）
蝦米少許（浸軟）
胡椒適量
粘米粉 ¼ 包
水適量

for 2 ramekins and one 20cm cake tin

2 white radishes
1 stalk of garlic white part only
10 dried shiitake mushrooms soaked, stems removed
1 Chinese sausage lap cheong, soaked
A bit of Chinese cured pork lap yuk, soaked
A small handful of dried shrimp soaked
White pepper to taste
¼ pack rice flour
Water as needed

Instructions

蘿蔔切成幼條；大蒜切碎。
冬菇、臘腸、臘肉切粒。
炒香大蒜，加入蘿蔔炒至半透明。
加入配料（留少許鋪面用），邊加入粘米粉、邊加水拌成稠糊。
加胡椒粉調味，倒入已掃油的容器，鋪上剩餘材料。
中火蒸約 30 分鐘。
食用時可淋上甜豉油享用。

Cut radish into thin strips; mince garlic.
Dice the soaked mushrooms, sausage, and pork.
Sauté garlic, then add radish and stir-fry until translucent.
Add other ingredients (reserve some for topping). Gradually mix in rice flour and water until thick.
Season with white pepper. Pour into greased tin, top with remaining ingredients.
Steam over medium heat for 30 minutes.
Serve with sweet soy sauce.

Notes

Yves Tips~

大蒜蒸熟後會融合在蘿蔔裡，完全吃不出來。
Steamed garlic blends into the radish mixture—you won't taste it separately.
蘿蔔切幼條可減出水，保持蘿蔔香。
Cutting radish into fine strips reduces moisture and enhances aroma.
臘味熱水浸泡能去油。
Soaking cured meat in hot water removes excess grease.
可選用日本櫻蝦，味道較淡但較乾淨。
Japanese sakura shrimp is milder but cleaner-tasting.
可加冬菇水調味，或用甘荀替代臘味。
Add mushroom soaking water for depth, or substitute cured meat with carrot.
份量隨意，可因應個人口味調整。
This recipe is intentionally loose—you can adapt freely.

Keyword Steamed Radish Pudding Cups, 蒸蘿蔔糕

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