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 is usually served steamed, topped with fried shallot, spring onion and chillies or pan-fried and served with chilli 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 the Hokkien language, older generation used to make and give away 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 a few weeks ahead of the Chinese New Year. I made three, one for photoshoot + tea time, one for breakfast the next day and packed one for a friend for a taste test. Their feedback is as below....

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

I steamed the radish cake using Song Cho 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 for any cooking and ideal for steaming too. 

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。

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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 the heat. Let it cool completely on the rack, about 2-3 hours for the radish cake to set. Garnish with spring onion, chillies and fried shallots 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 serving. 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 favourite my pages if you wish to see my post on your news feed. 

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