Saturday, September 5, 2009

Chinese Radish Cake: Lo Bak Ko

This is my all time favourite! A must have if we step into a dim sum place. I can have plates & plates of this and not get sick of it. This is the 1st time I'm making this and the recipe I found is yummylicious. Now I can have my fav lo bak ko without going to Crystal Jade and eat till my heart's content. =) The downside? The dicing and slicing of ingredients can be quite time consuming. Dicing the lap cheong was especially challenging. It was hard and oily, slipping all over the chopping board. Nevertheless, the efforts paid off.

Here's the recipe:

(Makes a 8 inch square pan)
- 1 radish (approx 500g, skinned and cut into long strips)
- 2 cups of water
- 2 lap cheong (chinese sausages soak in water briefy to remove casing then dice)
- 4 dried mushrooms (soaked in water till soft then dice)
- 20g dried shrimps (soaked in water till soft then roughly chopped)
- 3 med size shallots, chopped roughly
- 150g rice flour
- 30 wheat starch (also known as Tim sum flour)

- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp chicken powder (I used vegetarian mushroom powder)
- 1/2 tsp sesame oil
- pepper to taste

- Put water and radish in saucepan, bring to boil
- Lower to simmer till radish turns soft
- Drain and leave to cool, keep radish water
- Grease 8 inch square pan
- Heat work, fry shallots, lap cheong, mushrooms & shrimps till fragrant, dish out & leave too cool
- In a big bowl, combine both flour, add 200g of radish water & mix till smooth with whisk
- Add radish, rest of ingredients and seasoning
- Mix batter well, pour into pan
- Steam for 1hr
- Garnish with fried shallots and spring onion, serve warm

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