357731 Sat Jan 06 23:30:01 -0800 2007 8 31 Home Cooking 0 2160779 There was a recipe in the Feb. Bon Appetit for low bak gow so I thought I'd give it a try. I thought I had regular rice flour (it's what the package says in English) but when I mixed it with water, it quickly absorbed it and became a glob so it must have been glutinous rice flour? I added more warm water to it and then, after adding it to the daikon mix (w/ chinese sausage, green onions, dried shrimp), it was lumpy so I added even more water to even out the texture. It's been steaming for almost an hour but is still liquidy. It doesn't taste bad, though it doesn't look anything like low bak gow. I don't see how it will get dry if it's steaming. Any suggestions? Should I give up the steaming and dry cook it? It's also puffier than it should be. Maybe I should just toss it? I'm thinking even if it doesn't harden, it might be good if I had it w/ rice porridge and soy sauce. How can you tell which rice flour you're buying? Do they look different? Thanks! Sat Jan 06 23:30:01 -0800 2007 39874 chowser 1 2160926 I tried baking it and it's not going to harden. I checked the bag again and in small print below, in French, it says "glutineux". Who knew to check the French? I took it out of the oven and tried a little--kind of like mochi lo bak gow. I'll try again w/ the right rice flour. I'm really tempted to pick out the chinese sausages, though. Sun Jan 07 00:34:09 -0800 2007 2160779 39874 chowser 2 2160944 You might try slicing it thin and panfrying until golden brown and see what happens. My mother makes some delicious chewy, crisp patties with a mix of glutinous rice flour and those tasty bits. No lo bak and certainly not baked beforehand, but maybe you'll be able to salvage something. Sun Jan 07 00:40:47 -0800 2007 2160926 10039 Melanie Wong 3 2160993 My mom made something like that, too, but it was sweet. Oh, I think she dipped it in batter sometimes and deep fried it, too. I'll let it cool and give it a try tomorrow morning. I hope it can be cut. Thanks! Sun Jan 07 01:04:32 -0800 2007 2160944 39874 chowser 4 2161051 My mother makes a sweet version that has mashed yams in it. But the savory version is glutinous rice flour, dried shrimp, green onions, lop cheung, and char siu. I don't have a recipe. The dough would be worked by hand, then formed into balls and pressed down hard in the frying pan. I think they're called bak chan, but I only know the phonetics and not the root words. Sun Jan 07 01:40:52 -0800 2007 2160993 10039 Melanie Wong 1 2161042 Isn't that the cake that's made with water chestnut and/or water chestnut flour? On lo bak goh, I had a recipe from Rhoda Yee that substitutes cake flour - yes, wheat cake flour (Swansdown, for example) for the rice flour, and it made a very passable goh. I think you can find her recipes for dim sum on the internet now. Sun Jan 07 01:36:25 -0800 2007 2160779 16216 k_d 2 2161133 Lots of recipes out there, I've discovered, including on this site. I haven't given up--I'm going to buy some real rice flour tomorrow and make some more. Sun Jan 07 02:18:08 -0800 2007 2161042 39874 chowser 1 2161109 If the recipe is not too long, would you mind posting it? Sun Jan 07 02:08:42 -0800 2007 2160779 10893 TOgirl 2 2161158 After my success with it...;-) Honestly, looking around, I think there are better recipes out there, including one I found here: http://www.chowhound.com/topics/348077?query=daikon+cake&user_name= I think I'll use that one next but epicurious.com also has one that looks good, a little more complicated, though. The one I tried from Bon Appetit is: 1 1/2 lbs. daikon, cut into 1" pieces 2 chinese sweet sausages, cut into 1/4" cubes (about 3 oz) 1/2 c. finely chopped green onions (about 3 large) 2 Tbsp. dried shrimp, finely chopped 1 1/2 c. water, divided Using large hole grating disk, process in food processor w/ large hole grating disk. Removing daikon, put in metal blade, replace daikon and finely chop. (I used the mandoline and shredded). Heat sausages over skillet until fat renders (no fat--I added chicken fat leftover from making stock)--5 minutes. Add onions and shrimp, stir 1 minute. Add daikon and juices, and 1/2 c. water; simmer until daikon is soft and liquid almost gone, about 25 minutes. Spray 9" pan w/ 1 1/2" sides w/ nonstick spray. Whisk rice flour w/ 1 c. water. Stir in daikon mixture. Spread into prepared pan. Place cake pan on bamboo steamer rack, over wok filled w/ simmering water. Cover w/ lid; steam until cake is set and firm to touch, about 45 minutes (add water if needed). Remove pan from steamer. Cool in pan 1 hour. Cover and refrigerate in pan overnight. Run knife around edge and invert on cutting board. Cut into 1/2" slices (not wedges), then crosswise into 2" long pieces. Heat 1 Tbsp oil in large nonstick skillet. Sautee about 5 minutes per side. Sprinkle w/ sesame seeds ( have never seen this so I'd leave it out). There is also a recipe for sauce that has Thai chiles if you'd like me to add it. Sun Jan 07 02:30:16 -0800 2007 2161109 39874 chowser