Chinese Turnip Cake Raddish Cake 蘿蔔糕. Turnip cake (lo bak gou / 蘿蔔糕) brings me back the fond memory of my childhood seeping a pot of bottomless Pu'er tea with my father in the dim sum house every Sunday morning. Besides the barbecue pork bun, shrimp dumpling, and Shumai, pan-fried turnip cake is the dim sum I always order whenever the lady trundled her cart beside my table with towers of bamboo steamers full of dim sum. The radish cake is pretty forgiving when it comes to cooking times so you don't need to worry too much about over-cooking – just don't go overboard and cook it for three hours 😜!
Time to impress your friends and family. Make some turnip cake for chinese new year! Turnip cake (aka daikon radish cake) is a popular dim sum dish as well as a common appetizer served during Chinese New Year dinner in Cantonese region. You can have Chinese Turnip Cake Raddish Cake 蘿蔔糕 using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Chinese Turnip Cake Raddish Cake 蘿蔔糕
- You need of Ingredients.
- It’s 2 of whole Chinese Raddish shredded and sticks.
- You need 2 of chinese sausages.
- It’s 10 cm of long chinese dried bacon.
- Prepare 3-6 pcs of chinese mushroom diced.
- Prepare 1 handful of chinese dried shrimp.
- It’s of Turnip mix.
- It’s 1.5 tsp of chicken powder.
- It’s 1 tsp of sugar.
- It’s 1 tsp of white pepper.
- Prepare 250 g of Rice flour 沾米粉.
- You need 50 g of corn starch.
- It’s of Garnish.
- It’s of spring onions.
- Prepare of sesame.
Over the years I've learned to appreciate this little delicacy and become pretty picky. Pan-fried turnip cake has a thin crisp & crunchy layer on the outside from frying, soft on the inside. It is also commonly eaten during Chinese New Year, Since radish 菜頭 is a homophone for "good fortune ". This is a classic dim sum dish, but it's something my MIL always makes for us every.
Chinese Turnip Cake Raddish Cake 蘿蔔糕 step by step
- Ingredients. Peel skin out of those Raddish and shredded them, the other 1/3 cut in chunks. Chinese sausage and bacon, place them in hot boiling water for 1 min, rinse and diced. Boiling those meat will will remove the dirty and some oily taste, the bacon remove the fatty part on the top. Soak those mushrooms (remove stem) and shrimp for 3 to 4 hrs and diced. Mix those rice flour and cornstarch together and we are ready to cook! For the flour mix if you like a harder cake batch add more flour..
- First add 1 tsp of oil and place those diced meat and cook for 3 mins in MED HEAT. Add mushrooms and shrimp and sear for another 2 mins. Take out and put aside..
- Same Pan no need to clean add in all raddish together with the raddish water MED HEAT. Add chicken powder, sugar and white pepper and mix well. After a few mins when it turns slightly clear colour add in the mix meat (leave some for decor) and stir well for another few mins. Switch heat off. Now slowly sprinkle bit my bit of flour mix into ingredients, mix well. Will clump up if add too much in one go. Keep doing it 5 to 6 times until all flour into the batch. Add boiled water if needed to mix..
- Now place the mix into container garnish with the leftover meat mix on top..
- Cover them up and Steam it for 30mins. To check stick a chopstick in, if nothing sticks onto the chopstick its done. Keep Steaming if you have alot of batches since chinese new year people usually make 20+ or more as gifts..
- Garnish with spring onions and sesame. Serve hot Steamed or Pan Seared. Usually People can store in fridge for 4 days or place in freezer for longer storage. Just resteam it or pan seared them in slices and serve. DONE!.
Yes, it is cake again following the last recipe on Water Chestnut Cake, from which you may check out why cakes are so welcomed during the Chinese New Year. Actually this turnip cake or radish cake (Law Bak Gou 蘿蔔糕) is not only popular for the Festival but it is also one of the famous dim sum here in Hong Kong, served either steamed or pan fried throughout the year. Classic dim sum dish-Chinese turnip cake (Radish cake) Chinese radish cake or turnip cake is a famous Chinese dessert available during the morning dim sum, Yun Cha. In Chinese, we name this type of cake as Gao in marinade or Gow in Cantonese dialect. There are also fried sponsored cake and taro cake.
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