After posting about my Chinese radish cake making on Instagram, a number of people responded and said they were inspired to make their own after watching my videos. Another said she’d tried making a few different versions based on different recipes, but they never came out quite like she wanted. Some were too dense; some totally lacked flavor. I wonder if she actually spent the money on the right ingredients, as the fillings for these cakes are not cheap, hence why so many places skimp out on the fillings. A small handful of Chinese dried scallops or shrimp can easy be $5-10 alone. A former colleague messaged and said he and his wife had just went out to buy all the ingredients to make this same cake, but he had a hunch that mine would turn out better than theirs.
I realized that because there are so many different versions of all these recipes that sometimes you just have to combine multiple and tweak them until you get the result you want. I probably used four different recipes to get to the version I made, and I’m really happy with it on the first go. Next time, I might sub in Chinese bacon instead of the Chinese sausage since the bacon takes more prep work and time, but I’m lucky it was the perfect taste and texture the first time around.