那天看了Joceline在广州茶楼吃点心的照片后，就一心想吃广式萝卜糕。其实萝卜糕也做了好多次，但是发现竟然没有上过贴子。
这个家喻户晓的糕点也不需多做介绍了,是蒸是煎是炸都可口。今天就给自己做个纪录。谢谢姐姐好吃的食谱。
材料：
350克白萝卜刨丝
虾米适量
两条腊肠；切丁
250克粘米粉
30克木薯粉
30克澄粉
800克水
调味料：
盐1 1/2茶匙，糖1 大匙，胡椒粉1/2茶匙，1粒鸡精块，麻油数滴
做法：
1.将白萝卜丝煮软透明，水倒掉沥干备用。
2.
将粘米粉；风车粉及澄粉加入350ml 的水搅匀备用。
3.
起油锅，爆香虾米，加入腊肠。
4.
倒入白萝卜丝，加入450ml的(备用白萝卜水)，再下调味料。
5.
慢慢倒入面糊，试味，小火不停的搅拌，至成浓糊状。
6.
倒入涂上油的8”蒸盘里，大火蒸45分钟至熟即可。
7.
完全凉了才切片。沾上辣椒酱和甜酱吃.
*****
煎／炸萝卜糕：
将切片的糕沾上少许粘米粉，大火炸/或煎至金黄色即可。
Ingredients：
350g shredded white radish 1/2 bowl of dried shrimps, soaked and
chopped finely
2 chinese sausages, chopped finely
250g rice flour
30g tapioca flour
30g teng flour
800g water
Seasonings:
1 1/2tsp salt, 1 Tbsp sugar, 1 cube chicken stock, 1/2tsp white
pepper powder, few drops of sesame oil
Method:
1. Cook shredded radish with water till soft, drained and
reserve the water.
2. Mix rice flour, tapioca flour and and teng flour with 350g
water to form a smooth batter.
3. Heat oil in a wok, sauté chopped dried shrimps & chinese
sausages till fragrant.
4. Add in cooked shredded white radish, mix well, pour in the
balance of 450g (reserved radish water). Bring to boil and seasons.
5. Slowly pour in the flour batter. over low heat all the time
until the mixture turns to a thick paste.
6. Pour the radish paste into a greased cake tin. Smoothen the
surface with a spatula. Place it in the steamer and steam over high heat for 45
minutes.
7. Remove from heat and allow it to cool thoroughly before
cutting into slices. Serve with sambal and sweet sauce.
*****
To Make Fried
Lo Bak Ko
Dip slices of radish cake with some rice flour and deep fried
/shallow fried till golden brown.
Recipe adapted from : Jane’s Corner
