Savory Daikon Pudding

Savory Daikon Pudding

Prep Time


Cook Time



Savory Daikon Pudding

Savory daikon pudding is flavored with dried Chinese sweet pork sausage, scallions, and bits of dried shrimp, it is delicious pan-fried until golden crisp, and served with a side of soy sauce or oyster sauce.

Recipe Courtesy of

Nutrition Facts

Makes three 7-inch in diameter by 2-inch deep cakes.

Makes two 9-inch in diameter by 1 1/2-inch deep cakes.

Serves 8

Facts per Serving

Calories: 386 Fat, Total: 12g Carbohydrates, Total: 60g
Cholesterol: 3mg Sodium: 326mg Protein: 12g
Fiber: 5g % Cal. from Fat: 28% % Cal. from Carbs: 62%

Recommended tools

Mayfair & Jackson Set of 4 Ramekins, Blue


  • 3 dried Chinese sweet pork sausages, quartered lengthwise then finely sliced crosswise
  • 4 scallions, trimmed, thinly sliced crosswise
  • 3 pounds daikon, peeled and finely shredded, juices reserved
  • 2 tablespoons small dried shrimp, finely chopped
  • Coarse sea salt and ground black pepper
  • 3 cups rice flour
  • Canola oil for pan-frying
  • Chinese soy sauce
  • Oyster sauce
  • Chinese chili paste with garlic


  • 1 Saute sausages in pot over medium heat until fat is rendered and sausages are lightly crisp, about 5 minutes.
  • 2 Add the scallions and saute 2 minutes. Stir in shredded daikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt and pepper.
  • 3 Reduce heat to medium-low and cook until the daikon is translucent, about 20 minutes.
  • 4 Add enough water to wok to come half way up sides. Place over high heat. Set a triple tier (or single, or double) bamboo steamer with lid on top. Bring water to simmer.
  • 5 Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikon mixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-high sides. Place one filled ramekin on each of three bamboo racks. Cover with the lid. Steam until translucent or a knife inserted in the center of puddings comes out clean, about 25 minutes. Remove puddings. Dab off any excess water from atop puddings. Cool completely. Cover with plastic and refrigerate overnight.
  • 6 Carefully run small sharp knife around edges of puddings to loosen. Invert puddings onto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices. As you get to the middle of the pudding, cut the slices in half crosswise.
  • 7 Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in batches, cook pudding slices in skillet until golden, crisp and heated through, adding more oil as needed, about 5 minutes per side.
  • 8 Serve with a mixture of soy sauce or oyster sauce and chili-garlic paste for dipping.


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