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Every time go have Yum Cha, I have to order Lo Bak Go (Turnip Cake). It’s been a favourite of mine ever since I was young . Since I seldom have Yum Cha now, I thought what a perfect opportunity to make my favourite Yum Cha dish. I have found a lovely recipe from Saucy Spatula that has amazing Cantonese/Hong Kong recipes which I’ve tweaked slightly to my liking.

Turnip Cake (Lo Bak Ko) – Adapted from Saucy Spatula

Preparation time: 40 mins
Cooking time: 1 hour 50 mins
Total time: 2 hours 30 mins

Ingredients
1 3/4 cup of rice flour
1.5 kg of daikon, finely grated
3 tbsp of dried shrimp, diced
1 cup, 4 small Chinese sausages, diced
1/4 tsp black pepper
1/4 tsp white pepper
1 tsp sugar
1 tsp salt
1 tsp soy sauce
1 cup daikon liquid/water

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Method
1. Soak the dried shrimp in warm water for about 10 minutes or until soften, then discard the water and dice.

2. Dice the Chinese sausage.

3. Wash, and cut both ends of the daikon, then peel.

4. Finely grate the daikons.

5. Cook the Chinese sausage then toss in the dried shrimp, stir-fry for about 10 minutes until golden brown and set aside.

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6. In a large wok, add in the grated daikon and fry for around 20 minutes and drain off as much liquid as possible and save it for later use. If your daikon does not release much liquid, top it up with water.

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7. Combine the rice flour, black pepper, white pepper, sugar, salt and soy sauce with the saved liquid/water until the flour is dissolved and all other ingredients are well mixed together.

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8. Add in the Chinese sausage and dried shrimp to the daikon and mix well.

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9. Add in the rice flour mixture to the daikon batter and keep stirring to combine. After the daikon batter is mixed, the mixture should be “doughy” and dense.IMG_7946-1IMG_7957-1
10. Steam the batter for an hour in a heat-proof container. Make sure that it can fit in a wok with the lid on.

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11. After an hour, the Turnip Cake is done. Let it cool and the cake will become more firm.

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12. Place in the fridge overnight. To cook, make 1.5 cm slices and pan-fry until golden brown on both sides.

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Turnip Cake (Lo Bak Go)
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Rating: 4
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Popular Cantonese Yum Cha/Dim Sum dish made of shredded daikon and rice flour. When served fresh from the pan, it has a lovely fried radish aroma that you cannot mistake.
Servings Prep Time
10people 40minutes
Cook Time Passive Time
2hours 2.5hours
Servings Prep Time
10people 40minutes
Cook Time Passive Time
2hours 2.5hours
Turnip Cake (Lo Bak Go)
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  • 5
Votes: 2
Rating: 4
You:
Rate this recipe!
Popular Cantonese Yum Cha/Dim Sum dish made of shredded daikon and rice flour. When served fresh from the pan, it has a lovely fried radish aroma that you cannot mistake.
Servings Prep Time
10people 40minutes
Cook Time Passive Time
2hours 2.5hours
Servings Prep Time
10people 40minutes
Cook Time Passive Time
2hours 2.5hours
Ingredients
  • 1 3/4cup Rice FlourSifted
  • 1.5kg DaikonFinely Grated
  • 3tbsp Dried ShrimpDiced
  • 1cup Chinese SausagesDiced
  • 1/4tsp Black Pepper
  • 1/4tsp White Pepper
  • 1tsp Sugar
  • 1tsp Salt
  • 1tsp Soy Sauce
  • 1cup Daikon Liquid/Water
Servings: people
Units:
Instructions
  1. Soak the dried shrimp in warm water for about 10 minutes or until soften, then discard the water and dice.
  2. Dice the Chinese sausage.
  3. Wash, and cut both ends of the daikon, then peel.
  4. Finely grate the daikons.
  5. Cook the Chinese sausage then toss in the dried shrimp, stir-fry for about 10 minutes until golden brown and set aside.
  6. In a large wok, add in the grated daikon and fry for around 20 minutes and drain off as much liquid as possible and save it for later use. If your daikon does not release much liquid, top it up with water.
  7. Combine the rice flour, black pepper, white pepper, sugar, salt and soy sauce with the saved liquid/water until the flour is dissolved and all other ingredients are well mixed together.
  8. Add in the Chinese sausage and dried shrimp to the daikon and mix well.
  9. Add in the rice flour mixture to the daikon batter and keep stirring to combine. After the daikon batter is mixed, the mixture should be “doughy” and dense.
  10. Steam the batter for an hour in a heat-proof container. Make sure that it can fit in a wok with the lid on.
  11. After an hour, the Turnip Cake is done. Let it cool and the cake will become more firm.
  12. Place in the fridge overnight. To cook, make 1.5 cm slices and pan-fry until golden brown on both sides.
Recipe Notes

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  • If you prefer your turnip cake to be softer in texture, add an additional 3/4 cup of the daikon liquid/water to the mixture.
  • If there isn't enough liquid released from the daikon, top it up with water.
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One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.

Green Pea Cookies (adapted from In Love With Cookies by Alan Ooi)
Makes: ~110 cookies
Preparation Time: 10-15 minutes
Cooking Time: 20-25 minutes

Ingredients
250g peanut oil
200g icing sugar
1/2 tsp salt (optional if using Khao Shong Roasted Green Peas )
360g plain flour
350g ground green pea (390g ground roasted green pea/Khao Shong Roasted Green Peas)

Glazing
2 Egg Yolks

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Method
1. Preheat oven to 165° C (329° F).

2. Ground the roasted green peas (if not already purchased grounded) in a food processor.

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2. Combine all ingredients in a blender, blend until well combined.

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3. Roll the dough into balls. Arrange in a greased baking tray.

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4. Brush the tops with egg yolk. Bake in the oven for 20 to 25 minutes or until golden brown.

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Green Pea Cookies
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Votes: 4
Rating: 3
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One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Green Pea Cookies
  • 1
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  • 4
  • 5
Votes: 4
Rating: 3
You:
Rate this recipe!
One of the popular Malaysian Chinese New Year snacks is the melt in your mouth peanut cookies. The green pea variation is a more recent creation but retains that melt in your mouth texture and lightness due to its use of oil instead of butter and a lovely roasted ground green pea flavour that is perfect as a slightly sweet and salty snack.
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Servings Prep Time
110cookies 10-15minutes
Cook Time
20-25minutes
Ingredients
Cookies
  • 250g Peanut Oil
  • 200g Icing Sugar
  • 1/2tsp Salt
  • 360g Plain Flour
  • 350g Green PeasGround
Glazing
  • 2 Egg Yolks
Servings: cookies
Units:
Instructions
  1. Preheat oven to 165° C (329° F).
  2. Ground the roasted green peas (if not already purchased grounded) in a food processor.
  3. Combine all ingredients in a blender, blend until well combined.
  4. Roll the dough into balls. Arrange in a greased baking tray.
  5. Brush the tops with egg yolk. Bake in the oven for 20 to 25 minutes or until golden brown.
Recipe Notes
  • Peanut oil can be substituted with groundnut oil
  • Substitute 390g Khao Shong Roasted Green Peas for the ground green pea if you can't find any in stores and leave out the salt as the Khao Shong peas are already salted.

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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!

Peanut Butter Cheesecake with Marshmallow Frosting

Makes: 9-inch Cheesecake

Total Time: 2 hours + overnight fridge chilling

Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted

Cheesecake
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract

Marshmallow Frosting
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)

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Method
Crust
1. Preheat the oven to 170° C (350° F).

2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.

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3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

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Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

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2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

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3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

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4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

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5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

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Marshmallow Frosting
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.

2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

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4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

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Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Ingredients
Crust
  • 220g Marie CookiesCrushed
  • 1/2cup Roasted PeanutsGround
  • 85g Unsalted ButterMelted
Cheesecake
  • 680g Cream CheeseSoftened
  • 1cup Peanut ButterSmooth, Unsweetened
  • 1/2cup Caster Sugar
  • 2tbsp Condensed Milk
  • 2 EggsLarge
  • 2tsp Vanilla Extract
Marshmallow Frosting
  • 4 Egg WhitesLarge
  • 3/4cup Caster Sugar
  • 1/4tsp Cream of Tartar
  • 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
  1. Preheat the oven to 170° C (350° F).
  2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
  3. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
  1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
  2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
  3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
  4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
  5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
  1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
  2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
  3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  4. Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Recipe Notes
  • The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
  • I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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