My daughter’s god-sister who love this dish wanted to make this but she could not find my recipe which was lost when I lost my old blog.
I promised her that I will do anther one for her. As I have recorded on Facebook this can easily be done.
As for me it is like ABC now. If you cannot or if you are not good in making any other kuih this is the one you sure can make as it is very forgiving. I normally don’t even need a recipe, on a good day when my brain works.
When shopping I will look out for 2 large mooli/daikon/turnip/loh bak or 3 smaller ones. I know when grated they will yield about 2kg thereabout in total.
Then I remember I need 450g of flours in total. Either 100g Wheat starch and 350g rice flours or 330g rice flour and sub 20g corn flour for a softer texture. It is entirely up to you.
This amount will yield 2 tins of 7×7 or 8×8. It is not be all or end all if you do not have the perfect tin.
The beauty of this loh bak cake is you can wrap portions nicely and freeze. It freezes very well.
Read my Tip for ensuring a smooth top with using a cling film.
Note – Use as much as 4 stick of lap cheong or less but you need to cut it small and thin. This is for your easy slicing later.
Note – It is must tastier if you have shallots oil for the tins.
Note – Taste the dough before you distribute to steam, making sure it is salty enough and meet with your taste buds. If not add salt & pepper. The lap cheong releases a sweetness, the dried shrimps the umami taste and I like mine with a touch more freshly ground Sarawak pepper.
Make it your own.
Turnip/daikon/loh bak Go (蘿蔔糕)
Ingredients
- 1 bulb garlic, peeled and minced
- 100 g dried shrimps soaked and chop into small bits
- 4 sticks Chinese sausage, cut into quarters lengthwise then chop into small bits
- 2 kg Chinese turnips shredded
- 330 g Rice flour
- 100 g Wheat starch
- 20 g Corn starch
- 1 heap tbsp Chicken powder
- 1 litre Water
Instructions
- Fry the garlic, sausage and shrimps in order with a bit of oil in a non-stick wok. Remove and set aside.
- Chinese turnips after shredding will get about 2kg in weight (a bit more or less is not a problem) Using the same wok put the shredded turnip to cook
- Season with pepper and chicken powder (If you do not have chicken powder, a heap teaspoon, use a chicken stock cube or salt even) Cook until the shredded daikon becomes all soft and translucent.
- Weigh out 330g rice flour, 20g corn flour and 100g wheat starch. Mix with 1 litre of water from the tap (this should be gloopy/gluey in consistent) If not enough rice flour or wheat starch you can use some corn starch to make it up. TIP – After a few times making you will find your way. Add this mixture to you wok of shredded Chinese loh bak. Mix for about 5 minutes. (This is the time you exercise your bingo wings if like me!)
- Next – Oil your trays by dipping a brush into some oil and brush lightly. Drop your mixture onto the tray For my 2kg of mixture I steamed for 40 minutes on high heat and like a cake a skewer push in the middle should come out clean.
- Wait for it to cool down and slice then fry with a few drop of oil. Use a non-stick pan to avoid using too much oil. Enjoy with your favourite dipping sauce. Black vinegar with a bit of chilli slices is amazing.
- TIP- Before you steam you can use cling film to cover and smooth with your hands.
Removed the cooked garlic, lap cheong and dried shrimps 
Using the same wok fry your grated turnip 
Mix together your flours 
Pour onto your fried turnip 
Add in the ‘liew’ 
Give it all a good mix 
Oil 2 tins 
Use cling film to help press in. 
Flatten then steam 
After steaming and cool enough to portion for distributing to friends. Remember to oil your knife before slicing and make sure it has cooled enough. Put it in the fridge and it slice easier the next day else you need very sharp knife.
