Recipes..Lo Baak Gou, Chinese Turnip Cake

Ingredients
35 oz or 1 Kg turnip peel off the skin and grated
1 tsp chopped ginger
Batter:
7 oz or 200 g rice flour
5 tsp or 25 g corn starch
7 oz fl or 250 ml water
Filling:
2 oz or 50 g dry shrimps wash and cut small
4 pieces Chinese sausages cut into small (I use pork lap cheong)
16 in medium size Chinese mushrooms wash and soak hot water for 30 min, cut into small pieces
5 in dried scallops wash and soak hot water for 30 min, shred apart into small pieces
2 spring onions / scallions chopped small
Seasoning:
1 1/2 tsp sugar
1 tsp salt
2 tsp chicken essence
Dipping Sauce:
3 tsp soy sauce and some sweet chili sauce
Instructions
Prepare all your ingredients first, chop, grate,slice etc!
A tip, if you have a food processor, use that to grate the turnip. It will only take seconds that way! Add water to a steamer which is large enough to fit the pan.
Line the bottom of a round spring form cake pan (8 - 9 inches) with parchment or foil then brush oil on the surface and sides of the pan
In a fry pan or wok (try and use a large pan) add 2 Tbsp Oil then add dried shrimps, Chinese sausage, mushrooms, scallops,and fry for 5 minutes. Place contents into a bowl and set aside.
Add some more oil to the fry pan (no need to wash it first). Then add all the grated turnip and fry for 5 minutes. When the time is up, add the chopped ginger.
Make up the batter in a separate bowl and stir until all combined. Then add the batter and seasoning ingredients to the turnip and combine well, and then turn down the heat.
Add 3/4 of the spring onion / scallions and 3/4 of the filling which you set aside, and combine well, keep on a low heat until the mix is 'dry'.
Once the mixture has dried out a bit, transfer the contents of the pan to your spring form bake pan and use the back of a spoon to even the surface.Then add the remaining 1/4 of the filling on the surface and push down a little bit.
Place in a steamer for 1 - 1 1/2 hrs, check after 1 hr if a toothpick comes out clean it's done. A few minutes before the end cook time, sprinkle the remaining spring onions scallions on the top, return the steamer lid for a couple of minutes then switch off heat. Remove from the steamer and allow to completely cool.
**** Please do not try to cut the slices until this has completely cooled. It will be too soft and may fall apart. For best results, allow to firm up in the fridge for a few hours or overnight before slicing. To slice, these are nice about 1 inch thick and square/ rectangle shape is usual!
To fry the slices: Add some oil to a fry pan and place the slices in the pan. When golden brown, turn them over and brown the other side. Drain on kitchen paper.
Serve with soy sauce and or sweet chili sauce in small dipping bowls and enjoy!

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