Chinese Turnip Cake, Lo Pak Gao 蘿蔔糕, is my all time favorite, you can find this all year round in Dim Sum restaurants. Yet, you can never compare with homemade ones, as they are far more tasty than the commercial ones, the ones in the restaurants usually are rather stiff and do not have enough turnips and taste too floury.
I am actually reposting this recipe, I hope to post some nicer photos. I haven’t made it for a long time. I am very happy that this is is very successful which proved this recipe truly works. Just remember the 5:1 Radish : Rice Flour ratio, the amount of stock is same as the amount of the rice flour. e.g. 350g white flour, you will need 350ml of stock. Of course, you may need to adjust the amount of flour and or liquid if necessary to get the correct consistency.
Long story cut short, as I hope to post this in time before the Year of Wood Horse arrives. I wish you all a very successful and healthy year !!!!!