By special request, Christopher shares his family recipes for traditional steamed Cantonese savoury rice cakes, plus a Teochew hawker favourite. Not just for Chinese New Year, these heritage classics deserve to be made and savoured all year round.
1. Steamed Radish Cake (Lor Bak Koh)
Softly succulent with white radish and studded with lup cheong (Chinese sausage), Chinese mushrooms, dried shrimp and aromatics.
2.Steamed Taro Cake (Wu Tau Koh)
Diced and mashed fresh taro give this a distinctly hearty texture and flavour. Like the steamed radish cake, it takes on different qualities when served warm, fresh and soft versus cooled and then pan-fried until golden.
Soft and custardy round rice cakes topped with chai poh (preserved radish) braised with lard and garlic.
Demonstration by Chef / Instructor
Take Home Items
Students will sample or take home all the items demonstrated, and receive a Recipe Pack.