Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅

Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅

When I had this little cute dim sum in a Chinese restaurant, it caught my attention straight away. It is light, crisp, so yummy, the filling is so juicy, but it is small as a thumb size, not enough for my appetite. :p

Love the way they prepare the pastry, it is a sort of puff pastry, most of the people love to deep fry this puff to make it crispy. But my kitchen not really like deep fry and me either. Don’t know how to do with the remaining oil after the frying, and it is not really healthy to keep the oil for too long as well.  That’s come today the bake version here.

I take a low-fat way to set up the pastry, rather than use lots of Trans. fat to make the pastry. In Chinese, we will name the two different pastry to water pastry and the oil pastry. In the olden days, the traditional way has used the lard to make it, honestly, still have people used lard to do with this pastry, of course not me today nor tomorrow.

Stick the instruction to roll out the pastry, that’s the spiral will appear at the conclusion.

The main ingredient is the grated daikon, white radish, or called mooli, it is so juicy if you can buy the young one. I prefer to have simple fillings today, so only adding some veggie ham, shiitake mushroom, and some seasoning. The white pepper is the main role between the seasoning, it will make a big difference if you skip it.

The recipe that I adapted from a tv program.

Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅


For the water/outer pastry:

  • 160g Plain flour
  • 10g Vegetable shortening   (I use Trex)
  • 120ml water

For the oil/inside pastry: 

  • 100g Self-raising flour
  • 50 to 60g Vegetable oil

For the filling:      ( only a roughly guide)

  • 250g White radish/ Daikon, peeled and grated
  • Small amount of Vegetarian Ham, finely diced
  • Few Chinese shiitake mushroom, soak in water for few hours
  • 1 tsp Sugar
  • 1 tsp Ground white pepper
  • 1 tbsp Sesame oil
  • Sea salt
  • 1 tbsp Cornflour + 1 1/2 tbsp water for thickening

For the brushing: 

  • 2 tbsp water + ground turmeric, mix to form a thin paste for brushing the top


  1. For the Pastry:  To make the oiled pastry, mix the two ingredients together to make a dough, don’t over knead it, wrap with cling film and keep in the fridge. Next, for the water/outer pastry,  mix all the ingredients together and knead until smooth, wrap in cling film and keep in the fridge when we’re going to prepare the fillings.
  2. For the fillings:  Soak the mushroom in water until soft, thinly shred the vegetarian ham and the mushroom. Add 1 tbsp of oil in a hot wok, gradually add the mushroom and ham and stir it, cook for two minutes until the mushroom cook, add the grated daikon and keep stirring, cook until the daikon change lighter colour, add the seasoning and add the cornflour batter to thicken it. Off heat. Let it cool down and chill in the fridge for few hours before use.
  3. Roll the water/outer pastry into a large round shape, put the oiled/inside pastry on top of the flattened outer pastry, wrap up the outer pastry to cover all around the oiled one, it should look like a larger ball. Now roll the ball into a long sausage-like, cut into 3 equal portions. Stand up the 3 logs on a plate and chill in the fridge for 15 minutes.
  4. Take the three pastries out from the fridge, use a rolling pin to roll out each pastry to a long oval shape, roll up again from the short edge. Repeat this step two more times. Then use a dough cutter to divide each one into 4 portions equally. Now, you can see 12 pastries on the table.
  5. Roll out the pastry from the top, you can visualize the layers of the circle on the pastry. Spoon reasonable amount of fillings on top, fold into half moon shape, and seal the edge. If you can’t twist the edge, just pinch and seal it tightly, that’s fine.
  6. Preheat the oven to 400°F/200°C/180°C (fan oven), gas mark 6.
  7. Brush the puff with the turmeric mixture, bake in the oven for 15 minutes until golden brown.
  8. You can deep fry this little puff with vegetable oil until it floats over the top and golden brownish colour.



  • This little spiral puff can deep fry in the hot veg oil until golden colour. But I’m don’t know how to do with the oil that’s left over, so I give up the deep fry idea and bake in the oven at last.



7 thoughts on “Baked Vegan Daikon Spiral Puff ~ 素蘿蔔絲酥餅

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.