The Chinese radish cake or Lor Bak Kou in Cantonese is a type of savoury cake that can be found in most dim sum restaurant. The radish cake quite common in the menu of the dim sum restaurant. Not only that, it is also very popular during Chinese New Year. My 4th Aunt expertise is preparing radish cake during the 1st day of Chinese New Year. When we visited her house, there is always a big plate of pan-fried radish cake welcoming us.
Radish cake can be eaten as it is or pan-fried or you cut into smaller cubes and stir-fried it with beansprouts,dried shrimp,pickled radish and egg. The texture of the cake is soft inside. When you pan-fried it, it is crunchy outside. Here come the recipe… my 4th Aunty recipe never precise. Another word ‘agak-agak’ on the measurement. I tried making it few times but failed. Either it is too soft or too hard.
I tried experimenting the recipe I used for making yam cake. My 6th Aunty specialty is making yam cake. I used her recipe and tweak it a bit. Final result is the texture is just nice. Hopefully my next try using this recipe measurement is correct. Give it a try and good luck.
1 medium sized radish ( about 800gm ), grated and retain the radish juice
1 carrot, grated
500gm rice flour
3 tbsp cornflour
A handful of dried shrimp, soaked in water and roughly pounded with a pestle
2 pips garlic, chopped
2 tsp salt
1 cube chicken stock
1/2 tsp pepper
1000ml water ( which inclusive the juice from the grated radish )
1. In a big bowl, mix the rice flour and corn flour with water. Set aside.
2. In a wok, heat about a tablespoon of oil. Sautee garlic and pounded dried shrimp till fragrant.
3. Add in the grated radish and carrot and cook till wilted.
4. Season with salt, pepper and chicken cube.
5. Pour in the flour mixture and cook it till semi thicken.
6. Prepare a 8 inch X 8 inch square tin and brush with some oil.
7. Pour the semi thicken mixture into a prepared tin.
8. Steam over boiling water for about 45 minutes.
9. Remove from steamer and let it cool before slicing for pan-frying.