蘿蔔糕 (White Radish Cakes)

Chinese new year is only a few days away and it is so exciting. Although, still have to go to work over here but still feel so exicting. It is shame that Feb is one of my busy time at work. Neitherless, I am trying to jugle between work and social life ar.

When it is Chinese New Year you will think of one thing and that is food (well also lai see keke). So as brother had the motivation to try we thought we make white raddish cake (蘿蔔糕). I have been meaning to make it but never have the excuse to or the time to.

I watched programme teaching how to make it and it seem so easy. Therefore, it has been on my list to make. Finally get it to try making it for the first time. The recipe I had made around about 4 foil tins of radish cake and we only wanted to try out making one. So had to reduce the recipe. I have to say it was a bit hard tim and a lot of things such as the flour and seasoning was making our own judgement.

But have to say, overall it was a success ar. The radish cake was not soggy and actually held together. Maybe the extra 粘米粉 we added made that different as it looked so watery when were first adding our first batch of flour mixture of 粘米粉and 澄麵. Although, I need to do a further research of what the different of each of these flour and their use. The taste good although I really made a guess on salt, sugar and oyster sauce. My brain had too much trying to work out from the recipe if I was only need to make a tin how much do I reduce from the original recipe. So ending up tasting to my own judgment tim :P

Until next time when I make a few more tins and see if that will be as successful and improve la :) So maybe I will make 七斤蘿蔔 which apparently make around 4 foil tin of radish cake and follow the recipe to see how it come out.