Lo Pak Gou (White Radish Cake) with Thermomix

Pardon me for taking a very long break from the series of wedding preparation blog entries. I left the planner (in which I kept all wedding vendors' info) back in Setia Alam...*sigh*...so my next entry on wedding prep would not be anytime soon..so sorry! 

I'll be talking about my luxury toy, Thermomix (TM) in this entry. Due to the hefty price tag, I have been contemplating to get this amazing kitchen helper for some time...and finally, I bought one not long ago after months of saving. So far, I have been using it much for making smoothies (oh my, I drank so much of them throughout my pregnancy), sorbet,  pastry, sauces, soups, buns, cakes and pizzas. Soon, I'll be exploiting this german maid to make Isaac's baby food. hmm, can't wait! :) 

Anyway, I made Lo Pak Gou (White Radish Cake) with TM last week and it was a success! It is definitely easier and faster with TM...Alright, I am sharing the recipe here. Enjoy! 

Lo Pak Gou (Radish Cake)

Ingredients:

After 40 min steaming and 2 hour cooling 

• 800 g White radish, peeled and shredded
• 5 Shitake mushrooms, soaked & diced
• 2 Chinese sausages, diced
• 25 g Dried shrimps, rinsed & roughly chopped
• 250 g rice flour (or blitz rice at s10 for 3 min)
• 50 g Wheat starch (I substituted with corn starch)
• 400 mL water (inclusive of drained radish juice & water used for soaking mushroom)
• 5 shallots, sliced thinly & fried
• 1 tsp salt
• 2-3 dashes of white pepper

Method (non-TM):

1. Shred radish & drained the water. Roughly chop shrimps, mushroom & Chinese sausage.
2. Mix rice flour & wheat starch with water.
3. Sauté Chinese sausage, shrimps & mushroom until fragrant. Put aside.
4. Fry shallots until lightly brown. Add in grated radish, pepper & salt. Cook until radish turns soft & translucent.
5. Stir in flour mixture and cook at low heat stirring all the time until the mixture started to thicken like gooey congee. Turn off heat. Mix in sautéed sausage, mushroom & shrimps.
6. Pour the mixture into a greased pan. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a toothpick into the middle part. If it comes out clean, the cake is cooked through. Let it cool and refrigerate with cover overnight.
7. Cut into pieces, fry both sides until golden brown. 

If using TM:

1. Chop radish at s8 for 15 sec, drained water with simmering basket.
2. Mix flour with drained radish water & mushroom water.
3. Dice shrimps & mushroom (s5, 5 sec). Put aside.
4. Dice Chinese sausage (s5, 8 sec).
5. Add in oil and sauté Chinese sausage, shrimp & mushroom (3 min, Varoma, reverse blade, gentle stir setting)
6. Add in drained daikon and fried shallots (3 min, Varoma, reverse blade, gentle stir setting)
7. Add mixed flour water, salt & pepper into TM mixing bowl (10 min, Varoma, reverse blade, s2 ) until the batter thickens.
8. Pour the mixture into a greased pan. Steam over high heat with cover, about 45 to 60 minutes. Check the water level and replenish, if necessary, with boiling water. Insert a toothpick into the middle part. If it comes out clean, the cake is cooked through. Let it cool and refrigerate with cover overnight.
9. Cut into pieces, fry both sides until golden brown.

Note: You may also cut the cakes into bite-sized cubes and stir fry them with egg, bean sprout and prawns. Yummylicious!!