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Law Bok Gow Radish Cake



1#                                Daikon Radish (peeled and shredded)

1 Cup                           Rice Flour

½ Cup                          Water

1 Tbsp.                        Superior Light Soy Sauce

1 Tsp.                          Sugar

1 Tsp.                          Salt

¼ Tsp.                          White Pepper

2 Ea.                            Scallions (finely chopped)

1 Ea.                            Chinese sausage (chopped into small pieces)

1 Tsp.                          Dried shrimp (soaked in water)

5 Ea.                            Dried shiitake mushrooms

3 Tbsp.                        Canola Oil



1. Finely grate the daikon into a medium mixing bowl. In another equally sized bowl stir in the

water with the rice flour until you make a thick paste. Adjust as needed with less or more water.

2. Next, mix in the daikon, soy sauce, sugar, salt, pepper, scallions, sausage, dried shrimp, and mushrooms into the flour mixture until you make a pourable batter.

3. Grease a two inch sixth pan and put a piece of parchment into the bottom. Pour the batter into the pan and make sure the batter is level.

4. Place your bamboo steamer into a walk and put two to three inches of water in the wok. Boil the water over medium-high heat.

5. Place your pan full of radish cake batter into the bamboo steamer and place the lid on top. Cook the batter until you poke a toothpick or a paring knife into it and it comes out clean.

6. Take the pan out of the steamer and pour off the excess water. Cover with a piece of plastic wrap and place into the fridge with another sixth pan on top that has minor weight in it.

7. When completely cool, remove the cake from the pan and cut into ½ inch thick square.

8. Heat up a large sauté pan with the oil. Cover the squares with rice flour on both sides and sauté the squares until each side is golden brown.

9. Serve with your favorite dipping sauce and enjoy.



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