CHINESE RADISH CAKE

Chinese Radish Cake

Some like to call it Turnip Cake even though there is no turnip in it!

 Lo Bak Gou is the other name
in Cantonese dialect,

is specially steamed for Chinese New Year celebration.

To some elders,

Lo Bak Gou is a tradition that signifies abundance

as it is normally steamed in big trays.

So much so that, 

it will last through the first few days of  Chinese New Year.

As such, during this auspicious time,
many Chinese families still have
a large tray of Lo Bak Gou

at home because it can be easily served,

either pan fried,

stir fried or simply re-steamed!

Today, Radish Cake is easily available
in most Dimsum Restaurants.
Simple it may look,
but it is full of flavour!

My mom loves lo bak gou
and she never fails to order one
whenever she goes for dimsum breakfast.

The beauty of this Lo Bak Gou
is that it can be easily made a day ahead,
then
heat up & serve when required.

Chinese Radish Cake

A) 1 cup radish, grated

B) 1/2 cup water

     1/2 cup rice flour (3/4 cup if you like it harder)

     1/2 Tbsp corn flour

C) 1 Tbsp oil

     1 Tbsp dried shrimps, soaked & chopped

     1 dried mushroom, soaked & chopped

     1/3 chinese sausage, diced

     pinch of 5 spice powder

     salt & pepper to taste

     1 Tbsp fried shallots

D) 1 scallion, chopped

     1 red chilli, chopped

1) mix flours in water & leave aside

2) heat up 1 Tbsp oil in a wok

3) add dried shrimp, mushroom, sausage to fry until fragrant

4) add radish and cook until soften

5) add 5 spice powder, salt & pepper and fried shallots

6) stir in flour mixture, and cook until mixture thickens, turn off heat

7) scoop into a well oiled pan to steam for 45 min until cooked

8) let cool & loosen side before turning it onto a cutting board