my tummy is talking to me

Okay, I have finally decided to teach you guys how to make White Radish Cake (Lo bak gou) on the eve of Chinese New Year. If i procrastinated any longer it would become embarrassing and also set back what else I have in mind to blog.

lightly panfried

I'm sorry if my recipe sucks... because i actually don't have one HAHA oh dear. My mum and i just read through many online recipes like this one and went by taste and past knowledge of the ingredients. 

...picking at the steamed radish cake ><

1. Peel and then coarsely grate around 3 or more large white radishes. You can choose to squeeze out the excess moisture using a muslin cloth but we left it so that less water would be added later on while it cooks. 

2.  Let the grated radish simmer by itself in a large pot for 5 minutes with the lid on. Then stir and check if any more (hot) water is still needed. You want it moist - not too dry but not swimming in its own...juices xD

resting on a wire rack after steaming for an hour

3. Slice some chinese sausage (lap cheung), dried shrimps, spring onion, mushrooms... basically whatever you want to put inside. I can't remember anymore but chinese sausage is essential!

4. Stir those ingredients into the pot as well and let it simmer for a few minutes longer. Add more water and/or season with salt/chicken powder if necessary.

5. When it is well mixed and you can start to smell the aromas of each ingredient coming together, take it off the heat. 

6. Okay, this is the most vague part... The recipe said 225g of rice flour (from asian groceries) but i think we only used half of that. Slowly add the sieved rice flour to the mixture while stirring until it becomes sticky but neither runny nor too solid.. It comes with experimenting i suppose.

7. Lightly grease a casserole dish with vegetable oil and scoop the mixture into it. Spread the batter evenly across the dish with a spatula.

8. Steam for 40min - 1 hour in a large steamer/wok. Insert a skewer into the mixture and if it comes out clean then it's ready. Let it rest on a wire rack to cool.

9. You can eat it steamed or panfried. After cooling, slice the cake into rectangles and you can coat them with corn flour for extra crispiness before panfrying.

Enjoy :) 

P.S- Next up... New Year Cake, Dan Tart... who knowssss wheeeeeeeee