Let's make Teahouse Dim sum that we love since childhood, "Lo Bak Gou, Cai Tao Kuih a.k.a. radish cake/turnip cake". A lot of white radish is used, which is shredded finely by hand. Shrimp and minced garlic are added to enhance flavor to radish cake. The batter is steamed into kuih formed, cut into traditional rectangular slices, then fried until both sides are golden. Freshly fried, each golden block of radish cake is so fragrant. Crispy crust with inside QQ chewy but not sticky. Break apart, full of white radish stripes within, salty flavor of shrimp, paired with chili sauce, so delicious~~
Storage Method: Just fry the amount you want to eat, best eaten immediately after fried. The radish cake that has not been fried can be cut and separated with parchment paper, stored in airtight container and frozen in the freezer for 1 month, just fry before eating to remain fresh.
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