Steamed Radish Cake aka Carrot Cake/ Lo Bak Go 蒸萝卜糕

Steamed Radish Cake 蒸萝卜糕 - A classic dim sum dish that usually served steamed, topped with fried shallot, spring onion and chilies or pan fried and served with chili sauce. 

It's also a Lunar New Year staple because the word for radish (菜头, chhài-thâu) is a homophone for "good fortune" (好彩头, hó-chhái-thâu) in Hokkien language, older generation used to make and giveaway to relatives and friends. In Singapore and Malaysia, we hardly call this Radish Cake, it's more commonly known as Carrot Cake aka Lo Bak Go 萝卜糕 in Cantonese. 

I did this few weeks ahead of Chinese New Year, I made three, one for photoshoot + tea time, one for breakfast on the next day and packed one for a friend for taste test. Their feedback as follow....

...and my son who normally doesn't eat radish cake, love this! 

I steamed the radish cake using Song Cho IDEAL wok. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for steaming too. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environmentally friendly

Just nice to fit in my 3 x 4" radish cake.

Made this again using a loaf pan.
Sliced and pan fried for breakfast, my family loved this so much. :)
Photo updated: 2 May 2018.

Ingredients: Yield 3 x 4" round radish cake

500g Japanese Daikon/ White Radish 日本白萝卜 500克

30g chopped Dried Shrimps, rehydrated 虾米 30克，泡软，剁碎

20g chopped Chinese Sausage 腊肠 20克，剁碎

25g Wheat Starch 澄面粉 25克

100g Rice Flour 粘米粉 100克

250g - 300g Organic Chicken Broth, adjust the amount accordingly. 鸡汤 250-300克

About 1/2 tsp - 3/4 tsp Salt, adjust to taste 盐 1/2-3/4 小匙，以鸡汤的咸度自行调味

1/4 tsp White Pepper 白胡椒 1/4 小匙

Some shallot oil for cooking and to grease the pan. 葱油 适量

Some chopped spring onion, chilies and fried shallots for garnishing. 
青葱碎，辣椒碎，炸葱头 适量

Optional: You may also add in some chopped mushrooms to enhance the flavour. 也可随意加一些香菇碎，添加口感。

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Peel and shred radish. Squeeze out excess water and set aside. Sieve flour, salt and white pepper, set aside.
白萝卜去皮，切丝。挤掉多余水份，备用。粉类，盐和白胡椒过筛，备用。

2. Add some shallot oil in Song Cho Ideal Wok, turn on medium heat. Add in dried shrimps and Chinese sausage, stir fry till fragrant. Set aside.
用松厨IDEAL万能锅以冷锅下葱油，稍微烧热油，加入虾米和腊肠，爆香。备用。

3. In the same wok, add in shredded radish, stir fry for 10 seconds. Add in 100g chicken broth and sifted flour. Gradually stir in chicken broth till the mixture is thick and pliable. Stir in dried shrimps and Chinese sausage. Remove from heat.
同一个锅里，加入萝卜丝，翻炒10秒。加入100克鸡汤和粉类，慢慢加入适量的鸡汤，拌均至浓稠。加入虾米和腊肠，拌均。离火。

4. Grease 3 x 4" round pan with shallot oil. Transfer the batter into 3 pans evenly.
准备三个四寸圆形蛋糕模，涂上少许葱油。把面糊平均倒入蛋糕模。

5. Steam for 30 minutes. 
蒸30分钟。

6. When the steaming is over, remove the radish cake from heat. Let it cooled completely on the rack, about 2-3 hours for the radish cake to set. Garnish with spring onion, chilies and fried shallot before serving. You may store the radish cake in the refrigerator to serve later. Slice and pan fry with some oil to crisp up the surface before serve. Taste superb! 
蒸好后放置架子上待凉至成型。撒上青葱碎，辣椒碎和炸葱头，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

~ Special thanks to Song Cho Singapore ~ 

By readers, from those who have tried this recipe:

By Wong Yen Li

By Wong Yen Li

By Charlene Sim

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Crispy Money Bag 香脆黄金福袋

Crispy Money Bag 香脆黄金福袋. This dish symbolised wealth and prosperity as the dumpling looks like a purse filled with gold/ money. It's a prefect dish to serve during Chinese New Year. Other than festive season, this dish also make a great starter, side dish or finger food. So delish! 

I love deep frying using Song Cho IDEAL wok. It is a flat based stainless steel wok that can be used to do more than just simple stir-frying. A multiply stainless steel wok without chemical coating, so it's safe to use in any cooking and ideal for deep frying. 

FEATURES:

• - Multiply stainless steel
• - Lightweight
• - Multi-functional (use as a hotpot; pan-fry, stir-fry & steam)
• - Suitable on various types of cooker (gas, induction, infrared, ceramic, electric, oven)
• - Energy saving
• - Economically effifient
• - Environementally friendly

Ingredients: Yield 20 Money Bags

138g Prawn (Peeled, deveined, use a pair of scissors to cut into smaller chunks) 
虾 138克，清理干净，切小

50g Minced Meat 猪肉碎 50克

20pcs Spring Roll Pastry 春卷皮 20片

Some Chives 韭菜


(A) 

1/4 tsp Salt  盐 1/4 小匙

Some White Pepper 胡椒粉 少许

Some Sesame Oil 麻油 少许

1/2 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1/2 小匙

A few leaves of Coriander (chopped) 少许芫西碎

(B)

1/4 tsp Tapioca Flour 木薯粉 1/4小匙

1/4  tsp Sugar 糖 1/4 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1/2 tsp Soy Sauce 酱油 半小匙

Other options: add some diced water chestnuts. 可依自己的口味添加一些马蹄碎，增添口感。

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Add (A) into prawn, mix well and set aside.
把(A)加入虾，搅拌均匀。

2. Add (B) into minced meat, stir and mix with a pair of chopsticks in the same direction (clock wise/ anti clock wise) until the meat turn gooey. 
把(B)加入猪肉碎，用筷子以一个方向搅拌至起胶。

3. Mix all (A+B) until well combined. 
把所有(A+B) 材料混合，搅拌均匀。

4. Fill up 1/4 of water in Song Cho Ideal Wok. Bring to a boil, blanch the chives. Remove from heat and rinse under cold water. Drain and set aside.
用松厨Ideal万能锅煮滚适量的水，加入韭菜烫软，然后用室温的水冲一冲，滤干，备用。

5. Spoon the meat mixture onto a piece of spring roll pastry. Wrap up. Tie up with chives.
把适量的馅料放在一片春卷皮上，包起。用韭菜绑紧。（请看上图）

6. Transfer onto a plate, repeat for the rest.
把包好的福袋放在碟子上。继续把其余的馅料包完。

7. Add some oil in Song Cho Ideal Wok, heat the oil to 170'C. Add in money bag (by batch) and deep fry till golden brown. Serve warm.
松厨Ideal 万能锅加入适量的油（冷锅下油），然后烧热油至170度，分次放入福袋，炸至金黄色即可。

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & Follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Song Cho Singapore ~