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.
Preparation time: 40 mins
Cooking time: 1 hour 50 mins
Total time: 2 hours 30 mins
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
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.
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
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)
2 Egg Yolks
1. Preheat oven to 165° C (329° F).
2. Ground the roasted green peas (if not already purchased grounded) in a food processor.
2. Combine all ingredients in a blender, blend until well combined.
3. Roll the dough into balls. Arrange in a greased baking tray.
4. Brush the tops with egg yolk. Bake in the oven for 20 to 25 minutes or until golden brown.
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!
Makes: 9-inch Cheesecake
Total Time: 2 hours + overnight fridge chilling
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted
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
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)
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.
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
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.
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).