As I am not good with using (measuring) flour of any kind (the reason why I don't bake), my understanding of flour is also limited. I always thought that making Chinese radish cake (Lo Bak Ko) is a time-consuming process which involves grating the daikon, cooking the daikon, steaming the daikon-flour mix to form a "cake" (or kuih), then pan-frying the daikon cake. That makes me very resistant…
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