Baked Radish Cake

In Chinese you call it Loo bo gao or law bok gow  or lo po kao, depending on where the language originated as chinese language do have many different accents. The first two syllables means radish and the last syllable mean cake.  Great for snacks and popular during Chinese new year gathering.

Large daikon radish, peeled -- more or less 2 pounds

Rice flour -- 2 cups

Water -- 1 cup

Ground Meat - a fistful should be enough

Soy sauce -- 2 tablespoon

Salt -- 2 teaspoon

Black pepper -- 1 teaspoon

Garlic Chive - 1 teaspoon, chopped finely

Spring Onions - 1 tablespoon, only the green part and chopped finely

Olive oil -- 5 to 6 tablespoons plus extra

Finely grate the daikon radish into a large bowl. In another bowl, add the rice flour and stir in 1/2 cup of the water until a smooth thick batter forms. Next stir in the grated daikon, add enough of the remaining water to make a pourable batter.

On the stove, heat oil on frying pan and  add the spring onion first. Let it burn a little bit to spread it's aroma then add ground meat to cook for a few minutes, until darkened. Then add soy sauce, salt, pepper, and garlic chive cooking for 2-3 minutes. Add this mixture to the radish batter and mix together.  

Grease 8 by 13-inch rectangular cake pan and pour in the batter, smoothing the top with 2 tablespoon olive oil. Bake at 350 for 30 minutes.

Let it cool down before slicing.

You can keep this is the fridge for a few days for snacking.

The garnish will give taste to the whole radish cake and it smells so good! However, if you feel that taste is not up to your desire, dipping it to soy sauce should make it suffice to your taste buds.

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