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Fried Turnip Cake ( Chinese Lo Bak Gou)





These crispy crust with inside QQ chewy but not sticky. When you break it apart, it's  full of white radish stripes within, salty flavor of shrimp, it’s so delicious.

Traditional savory turnip cakes or Lo Bak Gao slightly from place to region, radish and rice flour are the two main components. When making turnip cake in the old days, folks would typically grind rice pulp in a stone mill. But now it is very convenient to use store-bought rice flour to prepare it.  It is frequently steamed along with Chinese sausages (Lap Cheong), dried shrimp, mushrooms, scallops, and other ingredients.

However, some people might say that turnip cake cannot be considered exquisite because the ingredients are so common, some people believe that turnip cake cannot be regarded as exquisite.  Although the recipe is straightforward.

Making a delicious carrot cake, meanwhile, is not always simple if you do not grasp it properly. It will either be too soft or too hard or perhaps sticky to eat.  Delicious turnip cake has a tender consistency and a powerful radishes aroma. It is sweet from the radish, umami-flavored from the dried shrimp and Chinese sausage, and glutinous from the sticky rice flour.

One of the finest ways to make sure food will come out of a pan, particularly when the food has sticky edges.

I steamed my turnip cake in a 2 ½ “x 8” rectangular aluminum foil tray. You can steam in a 7-inch square pan.

Another tip to share when cutting the turnip cake. Use a plastic knife, plastic dough cutter or plastic spatula and wipe some oil with a cutting knife to prevent sticking.

Having a piece of this Lo Bak Gou with a cup of tea in the morning as breakfast or tea break in the afternoon. It’s so enjoyable.

 

INGREDIENTS

450g white radish

30g chopped dried shrimp

2 tbsp minced garlic

75g rice flour

75g corn starch

30g sugar

1 tsp salt

½ tsp white pepper

1 tsp light soy sauce

375 ml water

Enough cooking oil



METHODS

 

1. Rinse and soak dried shrimp in adequate water, then squeeze dry and minced.

2. Grated the radish, squeeze out excess water from grating the radish.

3. Combined all the dry ingredients and the water and stir the mixture well until smooth.

4. Heat up the pan with some cooking oil, sauté the dried shrimp until fragrant and golden brown, add the garlic and stir well. Add grated radish, cook until soft

5. Add the flour mixture to step (4) and stir constantly at medium low heat until it thickens.

6. Pour in the radish cake batter to aluminum foil tray and level with a spatula. Steam for 30 -40 minutes at high heat. The cake looks more transparent and is a little damp after steaming.

7. Let it cool and keep in the fridge overnight. Unmold the radish cake and cut it into rectangular slices.

7. Heat up some oil with a pan. Fried the radish cake at medium high heat until both sides are golden brown in color. Enjoy!!

 

 If you love this Lo Bak Gou recipe. You might also like Baked Tapioca Cake , Steamed Pandan Mung Bean Layer Cake , Steamed Taro Cake

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