KUE LOBAK / CHAI THAU KUE / RADISH CAKE
Resep
Radish Cake (Chai Thau Kue)
Bahan
Cara Membuat
- Olesi loyang ukuran 18x18 cm dengan sedikit minyak, sisihkan.
- Haluskan atau parut 600 gr lobak sampai lembut.
- Haluskan 5 siung bawang merah dan 3 siung bawang putih.
- Satukan air rendaman ebi dan air rendaman jamur hioko ke dalam satu wadah, lalu sisihkan.
- Blender ebi dan jamur hioko sebentar saja, jangan sampai terlalu halus.
- Potong lapchiong menjadi dadu kecil (boleh dilewati untuk versi halal).
- Masukkan lobak ke dalam panci, tuang air rendaman jamur dan ebi, lalu masak dengan api sedang cenderung besar dan tutup pancinya.
- Masak kurang lebih 8 menit, lalu matikan api dan angkat.
- Saring lobak dan pisahkan daging lobak dari airnya.
- Pastikan air lobak mencapai 350 ml; jika kurang, tambahkan air biasa sampai cukup.
- Masukkan 160 gr tepung beras dan 40 gr tepung tapioka ke dalam air lobak, aduk sampai tidak ada tepung yang bergerindil.
- Panaskan sedikit minyak di wajan, lalu tumis bawang merah dan bawang putih halus sampai harum.
- Masukkan lapchiong dan masak sampai mengeluarkan minyak.
- Masukkan ebi dan jamur hioko, masak kembali sampai wangi.
- Masukkan daging lobak, aduk sampai tercampur rata.
- Tambahkan 1 sdm gula pasir, 1/2 sdt garam, 1/2 sdt merica, dan 1 sdm saus tiram, aduk rata.
- Matikan api, lalu tuang campuran air lobak dan tepung ke dalam wajan sambil disaring.
- Aduk rata, nyalakan kembali api kecil, lalu masak sambil terus diaduk sampai adonan mengental.
- Matikan api, tuang adonan ke dalam loyang, ratakan dan padatkan ke seluruh bagian loyang.
- Kukus selama 50 menit di atas air yang sudah mendidih, atau sesuaikan dengan ketebalan adonan.
- Angkat dan dinginkan, lalu keluarkan kue dari loyang dan potong sesuai selera.
- Panaskan sedikit minyak di wajan, goreng kue sampai kedua sisinya kecoklatan.
- Sajikan selagi hangat bersama chili oil.
Ingredients
Steps
- Brush an 18x18 cm pan with a little oil and set it aside.
- Blend or grate 600 g of daikon radish until fine.
- Blend 5 cloves of shallots and 3 cloves of garlic into a paste.
- Combine the dried shrimp soaking water and the shiitake soaking water in one bowl, then set aside.
- Blend the dried shrimp and shiitake briefly, do not make them too fine.
- Cut the Chinese sausage into small cubes (skip this for a halal version).
- Put the radish in a pot, pour in the mushroom and shrimp soaking water, then cook over medium high heat with the lid on.
- Cook for about 8 minutes, then turn off the heat and take the pot off the stove.
- Strain the radish and separate the radish flesh from the liquid.
- Make sure the radish liquid measures 350 ml; if it falls short, top it up with plain water.
- Add 160 g rice flour and 40 g tapioca starch to the radish liquid and stir until no lumps remain.
- Heat a little oil in a pan, then saute the shallot and garlic paste until fragrant.
- Add the Chinese sausage and cook until it releases its oil.
- Add the dried shrimp and shiitake and cook again until fragrant.
- Add the radish flesh and stir until evenly combined.
- Add 1 tbsp sugar, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp oyster sauce, then stir well.
- Turn off the heat, then pour the radish liquid and flour mixture into the pan through a strainer.
- Stir until combined, turn the heat back on low, then cook while stirring constantly until the batter thickens.
- Turn off the heat, pour the batter into the prepared pan, then level and press it into every corner.
- Steam for 50 minutes over already boiling water, adjusting for the thickness of the batter.
- Take it out and let it cool, then unmould the cake and slice it as you like.
- Heat a little oil in a pan and fry the slices until both sides are golden brown.
- Serve warm with chili oil.
Cook Mode
KUE LOBAK / CHAI THAU KUE / RADISH CAKE
Radish Cake (Chai Thau Kue)
KUE LOBAK / CHAI THAU KUE / RADISH CAKE
KUE LOBAK / CHAI THAU KUE / RADISH CAKE
Bahan
Cara Membuat
- Olesi loyang ukuran 18x18 cm dengan sedikit minyak, sisihkan.
- Haluskan atau parut 600 gr lobak sampai lembut.
- Haluskan 5 siung bawang merah dan 3 siung bawang putih.
- Satukan air rendaman ebi dan air rendaman jamur hioko ke dalam satu wadah, lalu sisihkan.
- Blender ebi dan jamur hioko sebentar saja, jangan sampai terlalu halus.
- Potong lapchiong menjadi dadu kecil (boleh dilewati untuk versi halal).
- Masukkan lobak ke dalam panci, tuang air rendaman jamur dan ebi, lalu masak dengan api sedang cenderung besar dan tutup pancinya.
- Masak kurang lebih 8 menit, lalu matikan api dan angkat.
- Saring lobak dan pisahkan daging lobak dari airnya.
- Pastikan air lobak mencapai 350 ml; jika kurang, tambahkan air biasa sampai cukup.
- Masukkan 160 gr tepung beras dan 40 gr tepung tapioka ke dalam air lobak, aduk sampai tidak ada tepung yang bergerindil.
- Panaskan sedikit minyak di wajan, lalu tumis bawang merah dan bawang putih halus sampai harum.
- Masukkan lapchiong dan masak sampai mengeluarkan minyak.
- Masukkan ebi dan jamur hioko, masak kembali sampai wangi.
- Masukkan daging lobak, aduk sampai tercampur rata.
- Tambahkan 1 sdm gula pasir, 1/2 sdt garam, 1/2 sdt merica, dan 1 sdm saus tiram, aduk rata.
- Matikan api, lalu tuang campuran air lobak dan tepung ke dalam wajan sambil disaring.
- Aduk rata, nyalakan kembali api kecil, lalu masak sambil terus diaduk sampai adonan mengental.
- Matikan api, tuang adonan ke dalam loyang, ratakan dan padatkan ke seluruh bagian loyang.
- Kukus selama 50 menit di atas air yang sudah mendidih, atau sesuaikan dengan ketebalan adonan.
- Angkat dan dinginkan, lalu keluarkan kue dari loyang dan potong sesuai selera.
- Panaskan sedikit minyak di wajan, goreng kue sampai kedua sisinya kecoklatan.
- Sajikan selagi hangat bersama chili oil.
Ingredients
Steps
- Brush an 18x18 cm pan with a little oil and set it aside.
- Blend or grate 600 g of daikon radish until fine.
- Blend 5 cloves of shallots and 3 cloves of garlic into a paste.
- Combine the dried shrimp soaking water and the shiitake soaking water in one bowl, then set aside.
- Blend the dried shrimp and shiitake briefly, do not make them too fine.
- Cut the Chinese sausage into small cubes (skip this for a halal version).
- Put the radish in a pot, pour in the mushroom and shrimp soaking water, then cook over medium high heat with the lid on.
- Cook for about 8 minutes, then turn off the heat and take the pot off the stove.
- Strain the radish and separate the radish flesh from the liquid.
- Make sure the radish liquid measures 350 ml; if it falls short, top it up with plain water.
- Add 160 g rice flour and 40 g tapioca starch to the radish liquid and stir until no lumps remain.
- Heat a little oil in a pan, then saute the shallot and garlic paste until fragrant.
- Add the Chinese sausage and cook until it releases its oil.
- Add the dried shrimp and shiitake and cook again until fragrant.
- Add the radish flesh and stir until evenly combined.
- Add 1 tbsp sugar, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp oyster sauce, then stir well.
- Turn off the heat, then pour the radish liquid and flour mixture into the pan through a strainer.
- Stir until combined, turn the heat back on low, then cook while stirring constantly until the batter thickens.
- Turn off the heat, pour the batter into the prepared pan, then level and press it into every corner.
- Steam for 50 minutes over already boiling water, adjusting for the thickness of the batter.
- Take it out and let it cool, then unmould the cake and slice it as you like.
- Heat a little oil in a pan and fry the slices until both sides are golden brown.
- Serve warm with chili oil.
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