Radish Cake / Daikon Cake / Loh Pak Koh

According to my ex-lady boss, the best time to buy Daikon is between November till January / February. According to her, this is the time of the year when Daikon will be super sweet and juicy. I guess this explains why Chinese normally make Daikon Cake / Radish Cake / Loh Pak Koh around January and February because that's when Chinese New Year falls on.

Anyway, I got myself some Daikon last week and I decided to make some because I remembered my husband enjoyed having it few years ago. It is super easy and I hope you will like it.

Ingredients
3 cups of shredded Daikon ( about 600 gram)
2 cups of rice flour
2 cups of water
4 tbsp of chopped dried shrimps (soaked and drained)
1 tbsp of oyster sauce
1 tbsp of powder chicken stock
2 tbsp of oil for frying
enough oil to grease the pan (8 inch baking pan)
salt and pepper for taste.

Methods

1. Grease pan with oil and set aside
2. On a bowl, mix one cup of water with rice flour. Mix well and set aside.
3. Heat frying pan with 2 tbsp of oil., Fry chopped dried shrimps for a minute or two. 
4. Add in the remaining 1 cup of water, chicken stock, oyster sauce and the shredded daikon and let it simmer for 5 to 10 minutes in medium heat.
5. Add salt and pepper for taste.
6. Turn heat to low and add in the rice flour mixture until it is thicken. Remove from heat.
7. Pour all the mixture into the greased pan and steam with high heat for 1 hour.
8. Remove and let it cool down. Cut cake into 1/4 in sliced.
9. Sprinkled some fried shallots and green onions. Serve with chili sauce 

** Note: you can pan-fry on both side before serving (optional)