I’ve been wanting to do something special for this year’s Chinese New Year… and what better than to make traditional Chinese turnip pudding. It is a long and tiring process, mostly because everything needs to be finely diced. Trying to dice Chinese bacon is like cutting hard candle wax – sliced, then cut into strips, then cut again into small pieces.
There are very detailed instructions here, if you are game. It is going to be a while until I would want to do this again. Prep time is around 4 hours (minus the soaking from the night before), plus one hour cooking time, and an additonal 4 hours for it to set.
Ingredients:
6 ounces Chinese bacon (lop yok), store bought or homemade
1 large Chinese white turnip, about 2 pounds
8 Chinese dried mushrooms
1/2 cup Chinese dried shrimp, about 1 1/4 ounces
2 teaspoons Shao Hsing rice cooking wine
1 teaspoon sugar
2 cups rice flour
Finely dice dried shrimp, mushrooms and bacon. Stir Fry. In a separate pot, boil turnips for 30 mins in 1L water.
Reserve ALL liquids from soaking and boiled turnips. Combine the drained turnips with mushroom mix.
Mix rice flour with 2 cups of water and all the reserved liquids (including the bacon fat from steaming)
Poor entire batter into an 8inch cake tin, and steam for one hour, replenishing water when necessary.
Cool on wire rack for one hour before refridgerating for 4 hours (or more)
In the morning, turn cake tin upside down and place pudding onto a chopping board. Cover with cling wrap and refridgerate again.
I will update you tomorrow on how the finished product turned out. This is to be sliced, and served panfried. I think I accidentally used too much rice flour…
Here is my finished product:
Individually gift-boxed (to give out to families), but served pan fried, with XO sauce on the side.
I got smart and added more rice flour than illustrated in the recipe because I originally thought the mixture was too watery. Bad move! Mine was a little firmer than usual – but the flavour was still very good. I’m thinking about re-making it again, but this time only making a very small individual portion, just to see if that works…
Wishing everyone
it’s not square! I DONT WANT IT!
@CaKaLusa - uhh we HAVEN’T SLICED IT INTO SQUARES YET NONG NONG!
@pinkami - Why isn’t it fried yet!?!?!
@CaKaLusa - Not til dinner time. NOW GO DO YOUR HOMEWORK!
love low bak gow! esp the ones my mommy makes with uber amounts of sausages and stuff =D Where did you learn to make so many things?!?!
@pinkami - FINE!
lol. what happened to the diet? i thought this thing is really fat?
anyways… so much trouble to make ur own!
impressive! but the more 蘿蔔 the better
i think i am using around 6 lbs haha =X
Throw some oregano in there!
ryc: Thanks for the suggestion. I’ll think about it and see if there is anything I can do to make it funny.
love this stuff too… every year gotta make like 5 hundred of these plus 5 hundred of the coconut leen gow and the water chestnut ma tai gow to sell….
so jealous you get to eat MO!!! hahah hmmm 10 # is alot eh?
Happy Chinese New Year!
good girl, you did that all just to please me?
I LOVE law bock gow. Thank you for the recipe!
you are so talented ~
wow..that is a very good turnip cake….I like your recipe the best !
ok now i wish we were related.
that is the most scrumptious looking law bock gow i have ever seen.
beautiful! they look lovely as gifts. i’m going to bug my chinese friends to find this for me, i’m curious to try this now.
very nice gift boxes.. did u make them urself?
looks gd!
hahah hmmmmm is that even possible hahahaha
wow im so impressed!!!!!!!!!!!!!!!!!! mom, u amaze me!!!!!!!!!!!!!! i wanna grow up to be like you!
wow, thanks for the recipe, it sure looks yummy !!