Time: 2hrs
Serves: 6
Ingredients:
3 (80g) Lap Cheung, diced
1 cup chicken stock
750g daikon (pre-peeled weight)
130g rice flour
1Tbsp corn starch
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground white pepper
2 Tbsp oil
Method:
1. Peel daikon and shred using the food processor
2. In a large pan, add Lap Cheung and cook over medium-low heat to render out fat. Keep cooking until the sausage pieces are browned slightly. Remove from wok.
3. Add daikon to the pan and toss it over medium high heat until wilted slightly. Add chicken stock and toss around until wilted. Cover and cook over medium heat for about 7-10 minutes, stirring occasionally until fully cooked and soft. Turn heat off.
4. Drain cooked daikon through a mesh sieve, pushing out as much liquid as possible, saving the liquid. Put drained daikon back into the pan, off heat.
5. Measure 1 cup of daikon liquid and let cool until warm.
6. Add Lap Cheung into the daikon, along with sugar, salt, pepper, and oil. Toss to mix well.
7. Once daikon liquid is warm, whisk in rice flour and corn starch until there are no more lumps. Add flour slurry into the daikon mixture and toss to mix well.
8. Turn heat on medium heat and keep tossing, scraping the bottom until mixture is thickened into a paste. Remove from heat.
9. Grease your dishpan with oil, add daikon mixture to the pan and even out the surface
10. Steam the cake for 1 hour over boiling water, making sure there is enough water in the steamer to last the hour. Cover the dishpan with an aluminium foil to stop condensation from dripping into the cake.
11. If a toothpick comes out translucent, it is done.
12. Let cool for 30 minutes before taking it out. Fry to serve.
Recipe from: https://hot-thai-kitchen.com/turnip-cake/
