[中餐館] 籮白糕 power

tofu

i try to make 籮白糕, but the 籮白糕 is so solid
did i put too much power, too less water or too much 籮白?
what is the ratio of power and water ar?
anyone can help?  thanks.

somewhereintime

1# tofu

The common ratio is 1 LB Rice flour to 4 LB Daikon.
The Japanese daikon is more juice and less fibery compare to Chinese Lopak,
but the Lo Pak has better flavour.
Then depends on how you treat the Lo Pak, hand-cut or grated? do you cook it
with chicken broth or stir-fry?
I usually mix the rice flour with a little water or broth. Cook the Lo Pak with Lap Yuk,
Lap Chong, dried shrimps then add the rice flour slurry to the Lo Pak and cook until
thickened.
Turn the mixture into greased cake pan, steam 60-90 minutes

tofu

thanks.
i mixed the  rice flour and 生粉 with water and broth, until it is thickened.  how much water should i added.  is the ratio of rice flour and 生粉 is 1:1
i stir-fried the lo pak and then added the thicken powders.
i have problem with "thickened".  i don't know how "thicken" is thickened?

somewhereintime

3# tofu

Rice flour makes it firmer, while tapioca flour makes it more elastic.
1- 1.5 cup of water or broth would do the trick.
It would be quite thick when it comes to a boil, turn of the heat or the mixture will burn

tofu

4# somewhereintime

thanks will try again tomo

tofu

seems like i don't have any luck.

i added 2/3 Rice flour, 1/3 tapioca flour and 1 1/4 water, the cake is still too soft.  
should i add more rice flour or less water?

somewhereintime

6# tofu

Seems the lo pak is too juicy, try to cut down on the broth or water.
Did you use the Chinese Lo Pak or Daikon?

tofu

yes, probably the chinese lo pak is too juicy.

布小熊

my mom showed me how to make it.  And she never give me actual measurement. It's all depending on how juicy the Daikon that's used.
I just tried out the pan fried Lor Pak Go today and it's soooo good. And I helped made it. (grating and stirring)
I will try it from scratch next time!

peter236

yes, probably the chinese lo pak is too juicy.
tofu 發表於 2010-2-14 21:05

What we do is to remove the extra water when cooking the lo bak. But retain the lo bak juice. Then we can add the juice back after we add the rice flour, if the dough becomes too dry.