Daikon Mochi Cakes for Dim Sum
Daikon Mochi Cakes for Dim Sum

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, daikon mochi cakes for dim sum. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Daikon Mochi Cakes for Dim Sum is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Daikon Mochi Cakes for Dim Sum is something which I have loved my entire life. They are nice and they look fantastic.

These savoury daikon cakes filled with umami rich ingredients are a dim sum classic for a reason. This is a classic dim sum dish, but it's also 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.

To begin with this recipe, we must first prepare a few components. You can cook daikon mochi cakes for dim sum using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Daikon Mochi Cakes for Dim Sum:
  1. Make ready 450 grams peeled Daikon radish
  2. Get 1 tsp Salt
  3. Prepare 80 grams ＊Rice flour (Joshinko)
  4. Get 70 grams ＊Katakuriko
  5. Take 1 tbsp ＊Chicken soup stock granules
  6. Get 400 ml ＊Water
  7. Take 1 Vegetable oil or sesame oil (to pan-fry the cakes)

This recipe is to make a savoury Turnip Cake in the Dim Sum Style. Pronounced in Cantonese it is "lor bak gou"(蘿蔔糕). The first part here that I'll be teaching is to make a large portion that can be stored in the refrigerator. 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." Enjoy the daikon mochi with the delicious dipping sauce.

Instructions to make Daikon Mochi Cakes for Dim Sum:
  1. Peel the daikon radish using a vegetable slicer or a cheese grater to shred into 5-mm thick pieces.
  2. Add 1 teaspoon of salt, work it into the shredded daikon radish, and set aside the daikon radish for about 20 minutes. When moisture is produced, rinse off the salt quickly, and tightly squeeze out any excess moisture.
  3. Combine the ＊ ingredients in a bowl and mix evenly. Add the daikon radish from Step 2 and mix well. Pour into a lightly oiled mold, and mix it once more to evenly distribute the daikon radish.
  4. Steam for about 30 minutes in a prepared steamer. If the middle of the cake has puffed up a little when the lid is removed, it should be cooked through.
  5. Leave the cake to cool in the mold. Flip it over to release it from the mold, and slice 1-1.5cm thicknesses. The cake is easier to slice if it's well chilled.
  6. Brown on both sides in a frying pan lined with oil, and they're done.
  7. If you leave the batter in the mold for some time, the flour will sink to the bottom and be tough when it's steamed. IMix up the batter in the mold right before steaming.
  8. If you have a large steamer, spread the batter out in a shallow tray and steam it.

To make the sauce, combine sesame oil and ponzu sauce, a citrus-based sauce and. Chinese Daikon Radish Cakes Recipe (Luo Bo Gao) - Asian Dumpling Tips. Thanks to Wai Chu's recipe in The Dumpling cookbook, I've now gotten · Turnip cake is a traditional Chinese snack served at dim sum. Our family turnip cake lo bak go recipe uses Chinese sausage, dried shrimp, mushrooms..cake (law bock gaw in Cantonese, called daikon mochi (大根餅）in Japanese) is a staple of dim sum. Both methods yield little cakes that are dense, filling and mochi-like on the inside with a Weekend project perhaps?

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