Steamed Radish Pudding Cups ｜蒸蘿蔔糕杯
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。
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.