Sunday, 21 October 2007

Lor Pak Koh (White carrot cake)

This is one of the tim sum dish. It can be eaten just like this or even fry it like the kuih kak style. I like to "goreng" the kuih.


  • 225g rice flour
  • 700g turnip, finely shredded
  • 70g dried prawns, finely chopped
  • 1 dried chinese sausage, chopped finely (optional)
  • 2 tbsp oil
  • 650–700ml water


  • 1½ tbsp salt
  • 50g sugar
  • 1 tbsp pepper
  • 2 tbsp sesame oil


Blanch shredded turnip for 2–3 minutes. Drain and squeeze off excess water. Put aside. Combine rice flour with seasoning. Pour in 500ml water and mix into a batter. Heat oil in a wok and fry dried prawns and sausage until fragrant. Add remaining water and bring to the boil. Stir in the prepared batter to mix until well blended. Turn out the mixture into a well-greased baking tin. Steam for 80–90 minutes until the kuih is firm. Leave to cool completely before cutting into slices.

Pan-fry the slices until golden and crispy, then drain oil. Serve with chilli sauce dip.

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