Fried Radish Cake (Loh Bak Ko)

  • 550g shredded white radish
  • 125ml water
  • 25g dried shrimps, soaked, roasted and chopped finely
  • Mix together to make a watery batter:
  • 300g rice flour
  • 50g tapioca flour
  • 650ml water
  • Salt
  • Sugar
  • Chicken stock granules
  • Pepper
  • Ground black pepper
  1. Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has reduced.
  2. Add in dried shrimps, and watery rice batter. Mix in seasoning stir the mixture well. 
  3. Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.
  4. Pour the paste into a greased 20cm to 21cm square cake tin. Smooth the surface with a spatula. Place the tin in a steamer and steam over high heat till set. 
  5. Remove the cake and allow it to cool thoroughly before cutting into slices.
  6. Shallow fry the radish cake slices and serve with chilli sauce.