Lo Bak Go (Radish cake) that made the cut

So I've always made it without wheat starch but it's a necessary secondary starchy flour. I used 5 tablespoons of this with a cup of rice flour and it was magic watching it come together.

This is the brand that I am most familiar with living in Surrey, BC, Canada because Heng Long carries this brand which is very reasonably priced. 1 cup of this is needed. 

This was the messy pile of radish after shredding it and putting it in the wok. Cover for 12 minutes and it was all beautifully soft. 

This was after adding the thin rice and wheat flour mixture which coalesced into this goopy pre-lobakgo-ness.

After steaming for 45-55mins, this would be good enough to serve my grandma, my epoh, my mum and my mum-in-law (all too busy in heaven to pay any attention to my Chinese culinary skills!)

The "Glue"

1 cup rice flour 

5 tbsp wheat starch or corn flour

1 cup water

The "Liao"

1 white radish (medium)- Korean ones are fine.

1/2 a red onions

3 tbsp dried shrimps (soaked for 2 hours)

4-5 medium-sized dried scallops (soaked for 2 hours)

3/4 cup mushrooms (soaked till soft and diced)

2 tablespoons oil

The "Shesoning" (agar agar ok?)

1 tsp salt

1 pinch of sugar

1 tsp sesame oil

A dash of fish sauce

1 tsp toasted sesame seeds

1/2 tsp white pepper

1 tsp Shaoxin wine

1 tsp Knorr chicken seasoning granules
A handful of cut spring onions to look pretty

The How-to

1) Add water to rice flour and wheat starch to make a thin batter.

2) Heat and add oil for stir fry (red onions, dried scallops, dried shrimps and dried mushroom, till fragrant and until golden brown.

3) Add radish and seasoning to taste until combined.

4) Cover and cook until tender and translucent, about 12 minutes on medium high. Radishes are famous for sweating lots of liquid. 

5) Using the same wok, Add the batter and stir them until slightly thickens, Pour mixture into a well-greased glass container and steam for 50-60 minutes on medium-high heat. Remove from heat and set aside to cool before sprinkling spring onions then chucking it into the fridge to ogle at the next morning.