cantonese: lo bak go, lo bok go
mandarin: luobo gao
1. cook in pot or wok over low heat for 20 minutes or until soft:
1 medium daikon, peeled & shredded (approx. 2 lb)
3/4 c water
2. meanwhile, mix:
3 c rice flour
2.5 c water
salt & pepper (optional)
3. when daikon is soft, add the rice flour mixture to the pot and cook over low heat for 5-10 minutes or until slightly thickened, stirring continuously to prevent sticking and burning.
4. spoon mixture into plastic-wrap-lined baking pans and steam 45-60 minutes or until a semi-tough, springy consistency.
5. slice into squares or cakes. fry until golden on each side and then serve with:
chili sauce
sweet black bean or plum sauce
NOTES:
will last only a few days in the refrigerator or freezer. for variations on this recipe, shred and stir-fry a small amount of shiitake mushrooms, chili peppers or carrots, and add to the daikon mixture in step 1.
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