Law Pak Ko

After our success with the Chinese Carrot Cake, my hubby and myself were encouraged to make Law Pak Ko. We followed So Sze Wong’s recipe (host of TVB’s So Good cookery shows). Her recipe is as follows:

Steamed Carrot Cake – HK style: from So Good So Ox ep 2
(makes 4 8″ round tins)

Ingredients:

4.2kg radish

600g Chinese sausage (lup cheong), cubed

14pcs chinese mushrooms, cubed

12pcs dried scallops, soaked, steamed, shredded; keep the water

4tsp salt

½ tsp sugar

Oyster sauce

pepper

600g rice flour, less 1 cup    )    Mix

1 cup 澄麵 [wheat starch]      )

Spring onions, chopped

White sesame seeds

Red date

Method:

  1. Shred radish coarsely. Cook shredded radish in a wok over high fire.
  2. In another wok, add oil and fry Chinese sausage. Then add mushroom and scallop and fry. Dish up in a plate.
  3. Add some of the water kept from the scallop into the radish. Don’t cook the radish. When water is released from the radish, turn off fire
  4. Add in salt and sugar. Add oyster sauce and pepper to taste.
  5. Add Chinese sausage mixture, and chopped spring onion (stem portion) and mix.
  6. Sieve flour mixture in 3 portions over the radish mixture. Mix quickly and well after each sieving to prevent flour becoming lumps.
  7. Pour mixture into tins. Steam over high heat for 30 – 35 min
  8. When cooked, sprinkle white sesame seeds and chopped spring onion (leaf portion). Place a red date in the centre for decoration.

We quartered the recipe. While frying, the mixture looks like this (after flour is added)

Immediately after steaming….

After overnight refrigeration….

Pan-fried….

We found the cake too firm…suspect that it was because we added more flour than the recipe called for….haha should have stick to the recipe…

Anyway, we felt that it was still delicious 🙂 We will probably make it for CNY!

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2 Comments

  1. Anonymous said,

    10 February 2013 at 2:20 pm

    Way too much water. It is a soggy mess and doesn’t fit in a 9×9 pan.

    • callavalley said,

      13 February 2013 at 8:17 pm

      Hi

      Apologies – it fits 2 8 x 8 or 9 x 9 pans.

      In addition, the batter is indeed watery. After steaming and cooling down, it will firm up.

      Rgds
      Calla


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