- Lo-Bok 600g
- Ground pork 200g
- Rice flour 3 cups
- Starch 1/2 cup
- Water 4 cups
- Fried (red) onion a few
- Dried shrimps a few
- Sugar 5 teaspoons
- Salt 1 and 1/2 teaspoons
- Soy sauce 1 and 1/2 teaspoons
- Sesame oil 1/2 teaspoon
||Make the Cake:|
- Shred the Lo-Bok, then boil with 4 cups of water till the shredded Lo-Bok turn soft. Drain the shredded Lo-Bok, set the water that we just used for boiling the Lo-Bok aside.
- Stir fry the ground pork, chopped dried shrimps with salt, soy sauce and a few oil until turns brown. Put it aside.
- Pour the water in a big bowl, add rice flour and starch in and blend them well.
- Add the cooked pork, dried shrimps and boiled Lo-Bok in the mixture then blend them well.
- Pour the mixture into disposable bake-trays.
- Steam it:
|Steam for 40 minutes. Then spread the fried red onion on the top and set the cakes to cool. Ready for serve.|
- Or you can slice the cake for about 1/2 inch thick, 2x2 inch square sizes and pan-fry the cake to both sides turn golden brown and serve. This is very typical dessert (DIM-SUM) in Chinese restaurant.
- Don't use the large trays, the smaller trays will save your steaming time.
- Use a chopstick to stab in the cake and pull it out. If there's no sticky mixture on the chopstick, that means the cake's done.
- You can preserve the cake in freezer, and it won't get cracked because we add the starch the cake. The starch also make the cake chewy.
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