Luo Bo Gao Daikon Cake Recipes

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LUO BO GAO (DAIKON CAKE)



Luo Bo Gao (Daikon Cake) image

Usually served for Chinese New Year, these are made with daikon radish, rice flour, Chinese sausage and dried shrimp.

Provided by Pinay0618

Categories     Pork

Time 2h30m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 13

2 1/2 tablespoons canola oil
2 tablespoons small dried shrimp
1 lb daikon radish, peeled
12 inches dried chinese link sausage, casings removed, finely chopped
1 medium shallot, finely chopped
1/2 cup plus 2 tbsp green onion, finely chopped
1/2 teaspoon sugar
2 teaspoons salt
1 1/2 cups rice flour
1/4 teaspoon five-spice powder
5 tablespoons hoisin sauce
1/4 cup chili-garlic sauce
1 red chili pepper, thinly sliced, for garnish

Steps:

  • Grease an 8"-square baking dish, and line with parchment paper; set aside. Cover shrimp with ½ cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside. Grate daikon on the small holes of a box grater. Transfer to a 4-qt. saucepan with ? cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside. Heat ½ tablespoons oil in 10" skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes. Add reserved shrimp, the shallots, and ½ cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
  • Bring 1½ cups water to a boil in the bottom of a 12" skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms. Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes. Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
  • Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12" nonstick skillet over medium-high heat. Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.

Nutrition Facts : Calories 371.9, Fat 10.5, SaturatedFat 1, Cholesterol 0.6, Sodium 1513, Carbohydrate 64, Fiber 4.3, Sugar 9.8, Protein 5.4

LUO GO BAO (DAIKON CAKE WITH GARLIC HOISIN SAUCE)



Luo Go Bao (Daikon Cake With Garlic Hoisin Sauce) image

This recipe is from Hong Kong and is served during the Chinese Lunar New Year. It's best to prepare the daikon cakes the day before; they refrigerate well, and the extra time will ensure that the mixtures hold together.

Provided by Member 610488

Categories     Pork

Time 2h9m

Yield 8 cakes

Number Of Ingredients 14

2 1/2 tablespoons canola oil, plus more for greasing
2 tablespoons small dried shrimp
1 lb daikon radish, peeled
2 (6 inch) dried chinese link sausage (casings removed finely chopped)
1 medium shallot, finely chopped
1/2 cup green onion, finely chopped
2 tablespoons green onions, finely chopped
1/2 teaspoon sugar
2 teaspoons salt
1 1/2 cups rice flour
1/4 teaspoon five-spice powder
5 tablespoons hoisin sauce
1/4 cup chili-garlic sauce
1 red chili pepper, thinly sliced (garnish)

Steps:

  • Grease an 8 inch square baking dish, and line with parchment paper; set aside.
  • Cover shrimp with 1/2 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside.
  • Grate daikon on the small holes of a box grater. Transfer to a 4 quart saucepan with 1/3 cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside.
  • Heat 1/2 tablespoons oil in 10 inch skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes.
  • Add reserved shrimp, the shallots, and 1/2 cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
  • Bring 1 1/2 cups water to a boil in the bottom of a 12 inch skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms.
  • Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes.
  • Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
  • Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12 inch nonstick skillet over medium-high heat.
  • Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.

Nutrition Facts : Calories 186.4, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.3, Sodium 756.8, Carbohydrate 32.1, Fiber 2.2, Sugar 4.9, Protein 2.7

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