Shared by Wendy Chow 20th Jan 2015
Lor Bat Gow, also known as Turnip Cake in English when eating Dim Sum.
Recipe is from my mum but she never measured the ingredients and so I measured it once to get an idea of how much rice flour to use.
Mooli (白蘿蔔) 1400g – this was 2 pieces for me
Shiitake mushrooms (冬菇) 10 pieces
Chinese sausages (臘腸) 2
Rice flour (粘米粉) 200g
Oil 1 tablespoon
Salt 1/2 teaspoon
White pepper to taste
Spring onion 2-3 stalks – chopped for garnish
Stir fry Chinese sausages in a hot pan for a minute.
Add in shiitake mushrooms and cook until fragrant (about 2 minutes) then remove from pan and set aside.
Heat one tablespoon of oil in the pan and cook the mooli on medium-high heat until translucent (about 10 minutes) ~ stirring regularly.
Return the shiitake mushrooms and Chinese sausages to the pan adding the salt, white peppper and the water from soaking the mushrooms.
Turn off the heat and stir in the rice flour until a thick consistency is achieved.
Transfer the mixture into a dish for steaming ~ I used a 9 inch round dish.
Steam over a high heat for 45-60 minutes. You can split the mixture into two dishes if you don’t have a large dish ~ adjust the steaming time accordingly.
Remove from the steamer and dip the back of a Chinese soup spoon in some oil and smooth down the surface.
Add some chopped spring onions for garnish.
Leave to cool down for 10 minutes before serving.
When it first comes out the steamer it will be quite soft, it will firm up as it cools down.