Kue lobak / Chai tow kway (Chinese savory daikon / turnip cake)
Made of rice flour and daikon/radish/turnip and studded with dried shrimp, Chinese sausage and then steamed and pan-fried.
- 300 gr rice flour
- 1 tsp salt
- 450 ml water
- 2 Tbsp cooking oil
- 5 shallots peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 50 gr dried shrimps soaked in water and finely chopped
- 2 links of Chinese sausage remove the casing and finely chopped
- 500 gr peeled and shredded daikon/radish
- 1/2 tsp white pepper powder
- 10 red chili
- 4 cloves garlic
- 1 tsp white vinegar
Combine the rice flour and 450 ml of water. Stir into smooth batter
Preheat wok/skillet. Add in cooking oil. Saute shallots, garlic and fragrant, about 1 minute. Add the dried shrimp and saute for another minute. Add Chinese sausage and cook for another 1 minute until fragrant. Add in the shredded daikon and stir fry for another minute
Meanwhile, get your steamer ready on high heat. Give the flour mixture a stir and then pour into the wok/skillet and continue to stir until mixture started to thicken. Remove from the heat. Pour the mixture into a 8"x 6" greased heat-proof dish. This is a very thick batter. Use the back of a spoon to press the batter down into the dish. Pack it down as much as you can. This is an important step so that your cake won't get "holes" here and there. Steam cake for 1 hour.
At the end of cooking time, It may still appear to be soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side