Ingredients
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2 1/2
-
2
-
1
-
12
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1
-
1/2
-
1/2
-
2
-
1 1/2
-
1/4
-
5
-
1/4
-
1
-
-
Directions
Luo Bo Gao (Daikon Cake), Usually served for Chinese New Year, these are made with daikon radish, rice flour, Chinese sausage and dried shrimp , Usually served for Chinese New Year, these are made with daikon radish, rice flour, Chinese sausage and dried shrimp
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Steps
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1
Done
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Grease an 8"-Square Baking Dish, and Line With Parchment Paper; Set Aside. Cover Shrimp With 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 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 Cup Green Onions; Cook Until Shallots and Onions Are Soft, About 4 Minutes. Stir in Sugar and Half the Salt; Set Aside. |
|
2
Done
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Bring 1 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. |
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3
Done
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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. |
