Kuih Lobak Peranakan

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Ingredients A

  • 25 g CAP BINTANG Wheat Starch
  • 25 g CAP BINTANG Corn Starch
  • 125 g ERAWAN BRAND Blended Rice Flour
  • 7 g salt
  • 450 g water
  • 350 g white radish
  • 30 g sugar

Ingredients B

  • 2 tsp vegetable oil
  • 6 cloves garlic (chopped)
  • 10 nos shallots (sliced)
  • 1/2 tsp cekur powder
  • 1/2 tsp white pepper
  • 1/2 tsp coriander powder

Garnishing ingredients

  • 1/2 cup crush roasted peanuts
  • 1/2 tsp coriander powder
  • 1/2 tsp salt
  • 1 tbsp sugar

Cooking Method

  • First, blend 200 ml of water and 250 g of white radish until smooth.
  • In a drum sieve, pass the mixture and retain only 200 g of the juice. Discard the rest.
  • Separately, grate the remaining white radish and squeeze as much juice as possible of the remaining juice from the white radish. Retain the pulp.
  • To prepare the spice mix, heat a pan gently and add in the oil, shallots and garlic. Saut√© until semi translucent. Once done, add in all the remaining spices and stir until evenly distributed. Remove into a mixing bowl.
  • Together in the same bowl, pour in the 200 g of juice and all the dry ingredients in Ingredients A and mix well.
  • Bring to boil the remaining water and slowly pour the batter into the bowl of boiling water. Keep stirring until a thick pasty consistency is achieved. Mix in the radish pulp and transfer to the prepared mould. Steam for 45 minutes.
  • Once done, set aside and chill it under room temperature.
  • For its garnishing, , mix together all the ingredients in the garnish list.
  • Once chilled, remove from mould, portion the kuih into desired size and serve it with its garnish.