Eating this will make you lucky all year long! - Lo Bak Gou (Daikon/Turnip cake)

By WoonHeng · 150 min

Ingredients

Instructions

1. Whisk the flour, salt, mushroom seasoning and pepper into the water in a bowl until smooth and fully combined.
2. Finely chop the mushrooms and carrot separately. Shred the daikon on the large holes of a box grater after peeling.
3. In a large non-stick pan with a tablespoon of oil over medium heat, sauté the mushrooms until slightly golden and fragrant, about 2 to 3 minutes. Add the carrot and cook about 45 seconds more.
4. Add the daikon and cook until translucent and all its water has evaporated. Season with salt, sugar and pepper if using.
5. Lower the heat, stir the batter well, add it to the daikon, and keep stirring until the mixture thickens into a thick paste.
6. Press the mixture into a lightly greased 9x5 non-stick loaf pan, pressing with the back of a spatula to remove air bubbles. Cover with foil or a towel-wrapped steamer lid.
7. Steam over high heat for 30 to 40 minutes, keeping enough water in the steamer. A thin layer of water on top is normal when uncovering.
8. Cool completely or refrigerate overnight. It can also be eaten straight after steaming, when the texture is soft.
9. To pan-fry, loosen the edges with a knife and slice into pieces about 1.5 cm thick (about 10 to 11 pieces).
10. Fry the slices in a large non-stick pan with enough oil to cover the bottom, until golden brown, then flip and repeat until as crisp as you like. Serve with chili oil and hoisin sauce.

Summarized from WoonHeng's video. Watch it for the details.

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