BRO ANN Radish Cake Flour 安哥萝卜糕专用粉 900 gram @ Vegetarian Friendly
RM14.90
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Premium Radish Cake Flour 安哥萝卜糕专用粉 900 gram Steamed white radish cake is a very traditional dish often served in most Chinese dim sum restaurants. This soft and delicious appetizer is made from white radish & flour. The ingredients are steamed in a steamer pot. Then pan-fried or deep fried to give them a crispy coating on the outside and soft, juicy inside. METHOD: INGREDIENTS Radish Cake Flour 1 pack White Radish 700g (Options: Pumpkin/Purple Sweet Potato/Taro) Salt 20g MSG 60g Sugar 40g A moderate amount of pepper A moderate amount of oil Water for powdering 1000g Water for white radish 1300g INSTRUCTIONS 1. Wash and shred the white radish. 2. Mix well the Radish Cake Flour with 1000g of water. Set the flour slurry aside. 3. Add the shredded white radish, salt, MSG, sugar, pepper, and oil to a pot. Follow by adding 1300g of water and mix well. Cook and turn off the heat after it is boiled. 4. Pour the flour slurry into the pot and mix well. Cook over low heat. Keep stirring until it is half-cooked. Make sure the mixture does not stick to the pot. 5. Move the mixture into a steaming container and steam for one hour. During this process, make sure that the boiling water does not dry up. 6. After an hour, check on the Radish Cake readiness by inserting a chopstick. If it comes out not sticky, the Radish Cake is done. 萝卜糕是一个传统美食,在茶餐厅很常见的一种点心。 这款口感咸鲜软糯, 是由萝卜丝和专用粉制成。 糕点在蒸锅内蒸熟后,再加以用小火煎/炒至两面酥黄即可。 制法: 食材 萝卜糕专用粉 1包 白萝卜700克 (其他选择: 南瓜、紫薯、芋头搭配) 盐 20克 味精 60克 糖 40克 适量胡椒粉 适量油 水1000克 加粉用 水1300克 加白萝卜用 步骤 1. 白萝卜洗净刨丝。 2. 一包萝卜糕专用粉加 1000克水开粉浆,开成的粉浆流动状。备用。 3. 锅加入白萝卜丝、盐、味精、糖、胡椒粉、油,再加1300克水煮至沸,关火。 4. 倒入粉浆和白萝卜拌匀,然后开小火。不断搅拌成半熟状态 。不要让糕状粘锅。 5. 把糕倒入蒸盘大火蒸一小时。蒸的过程要注意锅中不要烧干水。 6. 一小时后开锅。插入筷子,不粘筷子即可。 BAHAN Tepung Kek Lobak 1 pek Lobak Putih 700g (boleh diganti atau campur dengan labu, keledek ungu atau keladi) Garam 20g MSG 60g Gula 40g Jumlah lada sederhana Jumlah minyak yang sederhana Air untuk serbuk 1000g Air untuk lobak putih 1300g ARAHAN 1. Basuh dan cincangkan lobak putih. 2. Campurkan dengan baik Tepung Kek Lobak dengan 1000g air. Ketepikan buburan tepung. 3. Masukkan lobak putih , garam, MSG, gula, lada dan minyak ke dalam periuk. Ikuti dengan menambahkan 1300g air kemudian gaul sebati. Rebus hingga mendidih, matikan api. 4. Tuangkan buburan tepung ke dalam periuk dan gaul sebati. Masak dengan api kecil, terus kacau sehingga separuh masak. Pastikan campuran tidak melekat pada periuk. 5. Pindahkan campuran ke dalam bekas kukus, kemudian kukus selama satu jam. Semasa proses ini, pastikan air untuk mendidih tidak kering. 6. Selepas satu jam, periksa kesediaan Kek Lobak dengan memasukkan penyepit. Sekiranya keluar tidak melekit, Kek Lobak siap sedia. Storage instruction: Keep in a cool and dry place out of direct sunlight

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