Law Pak Ko (Radish cake)

2

June 26, 2016 by mummumskitchen

I only made this once a while and every friend and relative who have tasted this law pak ko before will give me a thumbs up! I sort of like research into many recipes before I derived to this recipe. This Cantonese delicacy is simple to make but is time consuming in terms of preparation.

ingredients. 20160625_135235a-1 (1280x819)

500g Radish, shredded
2 Shallots, sliced
4 dried Mushrooms, diced
40g dried shrimps, finely chopped
1 or 2 Chinese sausage, diced
15g Tung Min flour (澄面粉) or wheat starch
200g Rice Flour
20g Corn starch
500ml Water
Oil for frying
A little oil for greasing

methods.

  1. Place the tung min flour, rice flour and corn starch in a mixing bowl. Pour water into flour and stir well.
  2. Heat up some oil in the wok and fry the ingredients one by one (shallot, shrimps, Chinese sausages, mushrooms) then lastly add radish.
  3. Season with seasoning ingredients (light soy sauce, pepper, and sesame oil).
  4. Pour the flour mixture into the wok and cook until the mixture thickens.
  5. Grease a little oil onto a aluminum tray and place the thick batter into the tray.
  6. Steam at high fire for 45 mins to 1 hour
  7. Set aside to cool.
  8. Serve it as it is or pan fried.

 

Mum mum’s notes:
I like to pan fry my radish cake. It seems to taste better. You can refrigerate the excess and then pan fry. Yummy…

20160626_140000a-1 (1280x863)

 

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2 thoughts on “Law Pak Ko (Radish cake)

  1. […] I have made law pak ko (radish cake) and today I decided to make a variation to it. My friend said that it is easier to make the cake […]

    Like

  2. […] carrot.. This “cake” is actually made from white radish. You can refer to the recipe of Law Pak Ko for making of the radish cake (meaning you have to omit those shrimps, sausage in the ingredients). […]

    Like

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