Bring yum cha to your own kitchen with this homemade Daikon Cake (Lo Bak Gou ' 萝卜糕'). This cake is great after steaming or turn it into a stir-fry dish with crunchy mung bean sprouts and Chinese Chives. Enjoy and thanks for watching. 中文食谱往下滑
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Ingredients
- 400-500 g shredded Daikon radish
- 1 small carrot shredded (about 1/2 cup)
- 1 cup fresh mung bean sprouts
- ¼ cup chopped Chinese chives
- 1 tablespoon preserved radish
- 1 teaspoon garlic
- 2 teaspoons sambal oelek, optional
- 1 tablespoon soy sauce
- a few shakes of white pepper
- oil for cooking
- salt to taste
Batter
- 1⅓ cup [210g] rice flour used Thai rice flour
- 2 cups room temperature water
- 1 teaspoon salt
- 1 teaspoon pepper
(Thank you Sue🤗 for the note on this pepper measurement. For others: Please adjust the amount accordingly if you do not like pepper, much appreciated!)
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萝卜糕材料
- 400-500克萝卜,刨丝
- 1个小胡萝卜,刨丝
- 1杯豆芽
- ¼杯韭菜
- 1汤匙萝卜干
- 1茶匙蒜
- 2茶匙辣椒酱
- 1汤匙酱油
- 白胡椒
- 油
- 盐调味
面糊
- 1⅓杯[210g]粘米粉
- 2杯室温水
- 1茶匙盐
- 1茶匙胡椒粉
