My Favorite "Carrot Cake" (Radish Cake / Law Pak Ko)

Carrot Cake (Radish Cake)


Pan Fry Carrot Cake


Yam Cake


Pumpkin Cake



The radish in the supermarket looked good. So I decided to buy some and made my favorite "Law Pak Ko". I have not made it since end Jan '08.

I missed this famous CNY speciality since I moved to Singapore and all these years I could only eat it when I went back to visit my parents. Or when my friends' mum cook it then I get to eat. The change happened sometime in 2004 when I was pregnant and I had craving for some quality Law Pak Ko and only discovered that not many Law Pak Ko out there in the market met my expectation. I only like the one made by my mum and those in Crystal Jade. I called my mum and asked for recipe and started doing it since.

My hubby will rave to it whenever he sees it and eats it whether hot or cold, he doesn't have the patience to pan fry it. I also tried to vary the version to pumpkin and yam cakes.

Because I make this very often, hence I've invested on a food processor to ease the chopping and shredding process. This helps me cut down lots of preparation time. Don't be afraid if you don't have one. You just need to exercise your arm and do some shredding of radish. Watch out for your fingers when u do it.

Well, gauging the water quantity is the most difficult part during my trials. Radish's quality varies a lot. Some are very juicy while some are rather dry. The end result doesn't turn out quite the same each time. Then I studied some cook book and learnt that one must use measuring cup to limit water portion from 3 - 5 cups. Based on your own liking, you could put more water if you prefer it to be soft and eat steamed. It is very difficult to slice and pan fry it if it is too soft. If you understand what I'm talking about, you must have tried making it before. Let me know if you are interested to know the recipe. Presently, I make it based on estimation ("agaration").. Ha ha, need to crack my head to pen down the exact ingredient and process.