Easy Fried Daikon Mochi Recipe (Chinese Turnip Cake) | Cooking with Dog
This easy fried Daikon Mochi using a fresh and juicy daikon radish is a Japanese-style Chinese Turnip Cake or radish cake also known as “law bok gow.” Originally, turnip cake is steamed in a container but today we’re pan-frying it to make quick and easy daikon mochi.
How to Make Daikon Mochi
(serves 2)
100g Daikon Radish (3.5 oz)
40g Regular Rice Flour or Joshinko (1.4 oz)
40g Mochiko or Shiratamako, sticky/sweet rice flour (1.4 oz)
2 pinches of Salt
8g Dried Shrimp, shelled (0.3 oz)
3g Dried Sliced Shiitake Mushrooms (0.1 oz) or substitute: 2 dried shiitake mushrooms
30g Spring Onion Leaves, chopped (1.1 oz)
* use the shrimp and shiitake broth to adjust the consistency of the dough
Vegetable Oil
- Dipping Sauce -
Ponzu, citrus-based sauce or substitute: vinegar and soy sauce mixture
Sesame Oil
Karashi Hot Mustard
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みずみずしい大根を使った簡単な大根もちは、中国の料理である蘿蔔糕(ルオポガオ)がもとになっています。本来は型に入れて蒸すので時間がかかりますが、今回はフライパンで手軽に作りました。
大根もちの作り方
<材料>(2人分)
大根:100g
上新粉:40g
もち粉または白玉粉:40g
塩ふたつまみ
干しむきえび:8g
乾燥スライスしいたけ:3gまたは干し椎茸2枚
青ねぎ:30g
※固さ調節は海老か椎茸の戻し汁
サラダ油
たれ
ポン酢、ごま油、練り辛子
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ぶりしゃぶしゃぶ
クレープ
Music courtesy of Audio Network
港式萝卜糕 Chinese Radish Cake (Lo Bak Go)
茜茜老师特别交待,做萝卜糕一定要用金马伦白萝卜而不是菜园白萝卜。因为用菜园白萝卜做出来的萝卜糕会是带甘苦味的,偏离了港式萝卜糕的正宗口味。还有,萝卜糕口感细嫩和定型的关键是要加入澄粉,自做时可别省略这个步伐。想吃又不想自己动手做?老师有接单,可以直接联络老师下单哦!
份量:10 人份
准备时间:30分钟
煮时:45分钟
材料A:
8粒 红葱头 (去衣切片)
30克 虾米 (泡软)
50克 干贝 (泡软压烂)
1条 腊肠 (去衣切丁)
5朵 香菇 (泡软切丁)
适量 油
材料B:
500克/2条 金马伦白萝卜(去皮切丝)
½ 茶匙 白砂糖
½ 茶匙 盐
½ 茶匙 胡椒粉
材料C(粉浆):
160克 粘米粉
100克 澄粉
30克 粟米粉
1茶匙 胡椒粉
1汤匙 蚝油
1茶匙 食盐
300克 清水
材料D:
1棵 葱 (切葱白和葱花)
准备工作:
1. 把材料B混合,搅拌均匀,待用
2. 准备一锅滚水,加入材料B, 把白萝卜丝煮软,沥水待用
3. 红葱头爆至金黄色,沥油待用
煮法:
1. 热锅,下腊肠,香菇,虾米和干贝,炒匀爆香,部分的炒料盛起待用
2. 加入萝卜丝和葱白,炒匀
3. 下材料C (粉浆),慢火拌炒煮至浓稠
4. 熄火,把炒过的米浆移入1个·8寸模内
5. 把萝卜米浆放入蒸笼里,蒸45分钟
6. 熄火,取出萝卜糕,待凉脱模
7. 晒上爆香过材料A,葱酥和葱花,完成
Important tips by Cecilia! It’s best to source white radish from Cameron Highlands to avoid having bitterness taste in the cake.
Portion: 10 pax
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients A:
8 pc shallot (peel off the skin, slice it)
30 g dried shrimp (soak until it softens)
50 g dried scallop (soak until it softens, crush it)
1 pc chinese sausage (peel off the skin, dice it)
5 pc mushroom (soak until if softens, dice it)
Some oil
Ingredients B:
500 g Cameron Highlands white radish (slice it)
½ tsp granulated sugar
½ tsp salt
½ tsp pepper powder
Ingredients C (Mixture):
160 g rice flour
100 g wheat starch
30 g cornstarch
1 tsp pepper powder
1 tbsp oyster sauce
1 tsp salt
300 g water
Ingredients D:
1 stalk spring onion (dice it, split into green leaves and white stem)
Preparations:
1. Mix all Ingredients B well, set aside
2. Prepare a pot of boiling water, add in Ingredients B, cook until sliced white radish softens, rinse and set aside
3. Saute shallot until it turns golden brown, rinse and set aside
Steps:
1. Heat the wok, add in Chinese sausage, mushroom, dried shrimp, dried scallop, fry evenly and saute, retrieve a portion and set aside
2. Add in sliced white radish, spring onion white stem, fry evenly
3. Add Ingredients C mixture, boil with low heat until it thickens
4. Turn off the gas, shift the mixture to an 8-inches mould
5. Add in white radish mixture into a steamer, steam for 45 minutes
6. Turn off the gas, retrieve the radish cake, leave it to cold before retrieving it from the mould
7. Dress it with sauteed Ingredients A, fried shallot and spring onion (green leaves), it’s done!
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Learn how to make turnip cake from Hong Kong's top chef
Turnip cake is what people can eat all year round for dim sum, but it’s a traditional dish eaten during Lunar New Year.
In the run up to the festival, many households are busy making turnip cake to eat and give to family and friends.
We’ve enlisted the help of executive chef Ho Wai-sing of The Royal Garden Chinese Restaurant to teach us how to make turnip cake from scratch.
My Mother-in-Law's Famous Turnip Cake (Lo Bak Go)
I am honoured to be sharing my mother in law's famous turnip cake recipe! This is a classic dim sum dish, but it's something my MIL always makes for us every Chinese New Year. Honestly, I've never had a version at any restaurant better than hers, which is why I insisted on going over to her house to watch her make it, so that I know exactly how to make it and can pass it on to the next generation. This is a family classic that has to live on!
If you've never had turnip cake (also known as radish cake, daikon cake and lo bak go in Cantonese), it may not sound like the most delicious thing at first. But trust me, with the addition of dried shrimp, scallops, Chinese sausage and shiitake mushrooms, this is one of the most umami-filled comfor foods. There's a reason why it's a classic!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chinese Turnip Cake (Lo Bak Go/萝卜糕) | A Step By Step How To Guide
Chinese turnip cake, known as Lo Bak Go in Cantonese and Luo Bo Gao/萝卜糕 in Mandarin, is a classic dim sum dish typically served in Cantonese Yum Cha restaurants. Don’t be confused by its English name, turnip cake is not made of turnip but daikon radish, aka white radish, Chinese radish or mooli.
Turnip cake stands out for its fragrant, umami taste and soft, gooey texture. Follow my recipe and tutorial video to make it at home with ease!
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CLASSIC Chinese Turnip Cake (ft. my Chinese Grandma)
Hey Everyone, in this video we make Chinese Turnip Cake (Lo Bak Go 萝卜糕).
You commonly find it in Chinese Dim Sum Restaurants and in Southern Chinese cuisine.
As you can see my “popo” likes to do everything by feel using a mug lol so the rough recipe is below.
Ingredients:
2 large daikon peeled (2lbs)
1 cup of rice flour
2 tbsp of wheat starch or corn starch
1 cup of water
salt
white pepper
4 Chinese sausages
scallions (optional)
Procedure:
Dice your Chinese sausage and peel the skin off of it if you choose. Saute it in a saucepan for roughly 5 min on low heat. You don't have to add oil or brown it. You just want to open up the flavors.
Use a cheese grater to grate the daikon If you can't grate the entire piece, you can cut it into small pieces. Then add the daikon to a large pot with 1 cup of water and 1 pinch of salt, cover it and boil for 20-30 min. Then set it to the side to cool. The daikon will break down and become soft in texture.
Then in a large bowl, measure out 1 cup of rice flour, 2 tbsp of wheat starch, a pinch of salt, a pinch of white pepper, and a half cup of the water that you cooked the daikon in (if you don't have enough water, use regular warm water) and mix together. The daikon should be warm at this stage. It should look like glue but you should still be able to stir it. When the mixture is incorporated add 2 cups of cooked turnip and roughly 1/4 cup of Chinese sausage. You can add more if you like.
Once incorporated add the mixture to a greased pan and steam for 1 hour. 30 min into the cooking process, take the lid off and replenish the water at the bottom if necessary. When it's ready the turnip cake should not stick when you put a chopstick in it to pierce it.
You can enjoy it right away. Or let it sit overnight and pan-fry it with a little bit of oil the next day. That's how they do it at the Dim Sum Restaurants.
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