Thai Fried Radish Cake, is a beloved Thai Chinese street food
Made from steamed daikon and rice flour, cut into cubes, and pan-fried until crisp on the outside and tender inside. Stir-fried with egg, bean sprouts, and chives, it offers a perfect balance of savory, slightly sweet, and aromatic flavors 👌 especially delicious with a spicy-tangy chili-vinegar dip, traditionally served on fragrant banana leaves.
Part 1 – Steamed Radish Cake Base
Ingredients:
300 g grated daikon radish (white turnip)
100 g rice flour
25 g tapioca flour
1 ¼ cups water
1 tbsp tamari sauce (or light soy sauce)
½ tsp sea salt
¼ tsp white pepper
½ tsp palm sugar
Instructions:
Prepare daikon:
Peel and grate finely. Place in a pan with ½ cup water; simmer 5–6 min until slightly softened.
Mix batter:
Combine rice flour, tapioca flour, salt, pepper, sugar, tamari, and the cooked daikon (with its liquid). Stir until smooth.
Steam:
Pour into a greased loaf pan or small tray (about 2 cm thick). Steam over medium heat for 40–45 min until set.
Cool completely, then chill for at least 2 hours (this helps firm texture).
Cut into cubes (about 2 × 2 cm).
Part 2 – Stir-Fry
Ingredients:
2 tbsp vegetable oil
2 cloves garlic, finely chopped (or omit for Jay version)
2 eggs, lightly beaten (optional, omit for vegan)
1 cup bean sprouts
1 tbsp chopped garlic chives (or spring onions)
1 tsp chili flakes (adjust to taste)
Seasoning Mix:
1 tbsp tamari
½ tbsp oyster sauce (instead of mushroom sauce)
½ tsp dark soy sauce
1 tsp brown rice vinegar
Small pinch of palm sugar (or skip if your oyster sauce is sweet)
Instructions:
Heat oil on a flat griddle or wok until hot. Add garlic (if used) and radish cake cubes, fry until crisp and golden on all sides.
Push aside, add beaten eggs, let them set slightly, then mix all.
Add the seasoning sauce and toss well until coated and caramelized.
Add bean sprouts, chili flakes, and chives. Stir-fry briefly (10–15 sec) to keep sprouts crunchy.
Remove from heat.
🍃 Serving on Banana Leaves
Lightly toast or steam banana leaves for 30 sec to soften.
Line a small plate or bamboo tray with the leaf.
Place the sizzling fried radish cake on top.
Garnish with:
Extra chives or spring onions
Crispy shallots
A wedge of lime on the side
🌶️ Dipping Sauce Options
Sweet chili–vinegar sauce:
2 tbsp chili sauce
1 tbsp rice vinegar
1 tsp tamari
½ tsp palm sugar
Spicy soy-lime dip:
1 tbsp tamari
1 tsp lime juice
1 fresh chili, sliced.
Classic Thai Beverage Pairings
Lemongrass–Pandan Iced Tea with Lime
Refreshing and citrusy; it cuts through the fried texture and brightens each bite.
Thai Pandan–Jasmine Iced Tea
Floral and soothing; balances the savory, umami-rich flavors.
Chrysanthemum Tea (Hot)
Lightly sweet and aromatic; cleanses the palate between bites.
Iced Chrysanthemum Tea
A cool, lightly sweet, floral refreshment that contrasts perfectly with the warm, savory, and crispy radish cake.
Iced Soy Milk
Smooth and nutty; complements the dish’s soft interior and crispy edges.
Roselle–Lime Cooler
Tangy and vibrant; adds a refreshing, fruity contrast to the rich stir-fried cake.