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Tuesday, December 9, 2008

Steamed Lobak (Radish) Kuih

This radish cake (lobak kuih) is something I never missed when I go for chinese dim sum,  since I like it so much I decided it is time to learn how to make it...just in case I will be at a place where I could not get it...

White radish 1 (shredded)
Chinese Sausage one, soaked remove skin and chopped into fine cubes
Dried mushroom 2, soaked, and chopped into fine cubes
Bacon 2, cut into small stripes
Shallot (slice and fried, or get the ready made from the shop)
Rice flour 2 cups
Corn starch 1/4 cup
Chinese five spices 1/5 teaspoon
Pepper powder 1/5 teaspoon
Salt to taste

In a cooking pan, pour in one cup of water or chicken stock, boil the radish till it turn transparence


In another frying pan, fry the bacon without oil, until the oil came out, add shallot slices, fry for a while, add chinese sausage, mushroom, five spices and pepper powder, fry till all frageance and nice

Now add all the fried ingredients into the pan with cooked radish (with the water/stock), add some salt, mixed it well. On the fire at medium. 

And now in another mixing bowl, add two cups of rice flour, 1/4 cup of corn starch, a pinch of salt, 1 1/2 cups of water, stir until consistent and form a batter.

Pour the batter in the radish mixed, keep stirring till the batter become sticky and started to leave the pan. switch off the fire.


Now in a container, brush a thin layer of oil, pour in all the batter, and use a wrapping film cover the top, and use palm slowly press down the paste till it is smooth on the top.

Steam it for 50 minutes to 1 hour.


Let it cold down completely before taking it out from container

You can eat it fresh with chili sauce or hoisin sauce..


Or lightly fry it till it turn golden colour

I just can't have enough of it!

中文版 -- 广式萝卜糕


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