Radish Cake is alternatively known/spelt as Turnip Cake, Lor Bak Koh, Lo Bak Go, Lobak Kou, White Radish Cake. One of my favourites and a highly popular dish in Yum Cha restaurants, in Malaysia, Hong Kong, and Singapore.
Chinese Radish Cake aka Lor Bak Koh
Original Recipe from: my brother’s (Alex) recipe. I adapted from his recipe, which was for a yam cake.
Below is just my short-hand version for myself.
INGREDIENTS
- 1 large radish (grated or finely chopped)
- opt: salted radish (chopped)
- garlic (chopped)
FLOUR MIX/SLURRY
- MIX tog:
• 2 bowl rice flour
(apprx. 1cup or 135g)
• 2tsp cornflour (10g)
• 1 bowls/cups water (opt: chicken or veg stock)
SEASONING (can immediately mix into flour mix)
- fivespice – 1 tsp
- white pepper – 1tsp
- salt – 1/2 tsp
Tip: don’t worry if seasoning does not fully dissolve in flour mixture. That will be taken care of when we start cooking.
To Be Pre-Fried
- shallots
- dried shrimps (chopped)
- lapcheong – finely cubed (Chinese sausage)
Garnish/Topping
FRESH
- chilli padi – x5 (chopped)
- coriander or spring onion (garnish)
PRE-FRIED (from before)
- shallots – fried and set aside from above
- dried shrimps – part of fried and set aside from above
- lapcheong – part of that fried and set aside from above
Steps (summary)
1) Radish – already grated/finely chopped. Into boiling water for 4mins. Drain.
Note: if your radish is finely grated, you can skip this step.
2) (Pre)Frying – fry/microwave • shallots, • chopped dried prawns, • lapcheong (Chinese sausage)
Set aside the • shallots and part of the dried prawns & lapcheong for garnishing later.
3) Flour Mixture: Ensure slurry/mixture is smooth and lump free.
Mix in the Seasoning (5 spice, white pepper, salt)
4) Main Frying: Use large work.
Fry the garlic in a bit of oil till fragrant.
Add in grated daikon. Fry till translucent. Lower heat, sprinkle in some water, and steam if necessary.
Add in the chopped salted radish and half of the fried dried shrimps and lapcheong.
Mix in flour mixture, stirring constantly till it is well mixed and forms a thick paste.
5) Prepare to Steam: Prepare a large pan for steaming. Pour in water for steaming and bring to boil.
6) Steam: Pour your semi-cooked flour mixture into appropriate dish for steaming.
Place into steaming pot/wok & cover. Turn heat down. Steam for about 45 mins (or till mixture looks done)
7) Garnish & Done.
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- Chinese Radish Cake aka Lor Bak Koh
Other Samples/Variations
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- Oct, 2020
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