Easy Law Pak Ko

Hubby and myself tried a new Law Pak Ko recipe that we came across in the Sept 2010 Food & Travel magazine. Our previous attempts were unsatisfactory. So we were game to try a new recipe.

This version is much easier to handle as there’s no need to fry the mixture in the pan. Instead the flour is dissolved in tepid and boiling water. The results of the pan-fried version: crisp on the outside, soft and fluffy in the inside…basically, hubby and myself think that it’s a real success 🙂 – much better than the previous attempt.

Here are some pictures to share with you….

Before pan-frying….

After pan-frying….

Here’s the recipe (source: Sept 2010 Food & Travel magazine, recipe from Chef Hiew of Mandarin Oriental’s Cherry Garden Restaurant). I’ve also modified the steps slightly and inserted some notes:

Law Pak Ko


60g dried shrimps, soaked and drained

Oil for cooking

60g chinese sausage, dried (I used 90g)

60g dried shiitake mushrooms, soaked and dried

750g white radish, coarsely grated

350g rice flour

4tbsp potato starch

750ml tepid water

750ml boiling water

4tsp salt

2tbsp sugar

ground white pepper (i used 1 tsp)

few drops sesame oil


1) Heat about 1 tbsp oil in wok. When oil is hot, add dried shrimps and fry for 1 min, then add chinese sausage and mushrooms and saute until fragrant. Set aside.

2) Lightly poach the grated white radish in boiling water for 3 min to remove the strong earthy smell. Squeeze out most of the water and set aside. Don’t squeeze until the radish is dry; radish should still retain a little bit of water.

3) Combine rice flour and potato starch in a large bowl. Add tepid water and stir till the flour is dissolved. Then stir in fried ingredients and poached radish and mix well. In a separate bowl, combine boiling water, pepper, salt and sugar. Add the boiling water mixture to the radish mixture and mix well. Finally, add sesame oil (to taste, but not too much) and mix well.

4) Pour batter into a lightly oiled square tray (20cm x 20cm) or round tray (25cm – I used 27cm and steamed for 45 min) and spread evenly.

5) Steam for 45 min to 1 hr. Leave to cool to room temperature, then keep refrigerated until ready to use.

6) Before serving, cut into desired shape and size (ideally bite-size pieces), then steam or pan-fry according to preference. Serve with XO sauce – but I like to eat it plain 🙂.

Update: I made some edits to the recipe based on recent experiences….


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)


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


600g rice flour, less 1 cup    )    Mix

1 cup 澄麵 [wheat starch]      )

Spring onions, chopped

White sesame seeds

Red date


  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….


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!