Chinese Dessert Recipes

Fried Radish Cake

In Malaysia, you can easily find these Chinese traditional food sold at morning markets or night markets. You will see people crowding around the hawker, waiting in queue to collect their orders. The street stalls are the best places to find the most tasty lor bak kohs but interestingly they are also a fancied item in many a decent restaurants during the breakfast hour. Some like to eat it while its still hot while there are others like myself who prefer eating it cooled.

The deep-fried chinese cake is crispy on the outside but soft and chewy on the inside. Let cool a little before serving this savoury dessert which is equally well-enjoyed any time of the day.


Ingredients

230 g			        	Radish
250 g			        	Rice Flour
80 g			        	Chicken Meat; diced
80 g			        	Dried Shrimps; rinsed and finely chopped
900 ml				Water
3 tsp			        	Salt
1 tbsp				Sugar
2 tsp			        	Sesame Oil
			        	Dash of Pepper

Skin and grate radish with a food grater. Set aside.

Mix well rice flour with water. Add salt, sugar, sesame oil and pepper.

Heat wok with 6 tbsp of oil and stirfry chicken meat, dried shrimp and shredded radish. Season with soya sauce and pepper. Add in rice flour mixture. Keep stirring over medium heat continuously.

When mixture is half-cooked, turn off heat. Pour radish mixture into a greased square tin and steam at high heat for 20 to 30 minutes. Cut steamed cake into small pieces and stirfry in hot oil until the sides of the radish cakes turned brown and crispy. These fried Chinese desserts snacks are best eaten hot with chilli.

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