So this post is really about one of my favorite dishes that I learned from her; it's Andrea Nguyen's delicious Daikon Radish Cake recipe. I followed her recipe and only adjusted a little bit such as increasing the amount of lap xuong (chinese sausages) and dried shrimps. I also prefer spicy vinegar soy sauce dip over oyster sauce or plain soy sauce. I am sure her original recipe is great but I changed it a little bit to my liking. The Daikon Radish Cake turned out beautifully and deliciously. This Daikon Radish Cake tastes so good when it's still hot and crispy. Just dip it in the spicy vinager soy sauce or your favorite sauce and and enjoy. Yummy!
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RECIPE: Bánh Củ Cải Trắng (Daikon Radish Cake)
Luo Bo Gao
Serves 6 to 8 (makes 2 dumplings)
Luo bo gao is a dim sum dish made with daikon, or winter radish. Daikon is juicy like an apple, shaped like a large, white carrot, and has a smooth radish flavor. To make the batter for luo bo gao you need to cook the daikon, break it down, and mellow out its flavor while concentrating its essence. You can eat this fresh from the steamer, but it’s most popular sliced and lightly seared for a crispy skin.
For the Dumplings
2 cups white rice flour, preferably from China or Thailand
¼ cup wheat starch
1 teaspoon salt
1 pound daikon radish
1 link Chinese pork sausage (la chang), chopped very fine (about ⅔ cup)
3 scallions, chopped fine
I used 2 chinese sausages and about 20 of medium dried shrimps
For Cooking and Serving
(I used vinegar soy sauce with hot sauce)
Grapeseed or other neutral oil to coat the cake pans and the skillet
Oyster sauce or hot sauce
(I used my steamer and 1 square cake pan)
2-inch-high steamer rack
Two 9-inch round cake pans
Pot large enough to hold both the rack and the cake pan when covered
My cooking assistant is my Mother-In-Law who is a great helper.
She used her hand to squeeze out the liquid instead using the kitchen towel. Three balls of daikon you see in the picture are 3 pounds of daikon aftergrated and squeezed out the liquid