📝 About This Recipe
A cornerstone of Cantonese Yum Cha, Lo Bak Go is a savory, umami-rich masterpiece that balances the earthy sweetness of daikon radish with the smoky depth of cured meats. This traditional New Year favorite features a silky, melt-in-your-mouth interior studded with dried shrimp and Chinese sausage, all encased in a perfectly crisp, pan-seared crust. It is a harmonious blend of textures and heritage that brings the authentic taste of a Hong Kong teahouse directly to your kitchen.
🥗 Ingredients
The Radish Base
- 2 pounds Daikon Radish (peeled and coarsely grated)
- 1.5 cups Water (reserved from steaming or fresh)
- 1 teaspoon Rock Sugar (crushed; balances the radish bitterness)
The Savory Aromatics
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 2 ounces Chinese Cured Bacon (Lap Yuk) (finely diced)
- 3 tablespoons Dried Shrimp (soaked for 20 mins, drained, and minced)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 2 pieces Shallots (minced)
- 2 tablespoons Vegetable Oil (for sautéing)
The Batter & Seasoning
- 10 ounces Rice Flour (standard non-glutinous rice flour)
- 2 tablespoons Wheat Starch (provides translucency and structure)
- 1.5 teaspoons Salt
- 1/2 teaspoon White Pepper (finely ground)
- 1 teaspoon Chicken Bouillon Powder (optional for extra umami)
Garnish
- 2 stalks Scallions (finely chopped)
- 1 tablespoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Begin by prepping your dry goods. Soak the dried shrimp and shiitake mushrooms in warm water for at least 20 minutes until softened. Drain and mince them finely, reserving the soaking liquid for the batter if desired.
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2
Peel the daikon radish and grate it using the coarse side of a box grater. You want distinct strands, not a mushy paste.
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3
Place the grated radish in a large wok or pot with 1 cup of water and the rock sugar. Cover and simmer over medium heat for 15-20 minutes until the radish is translucent and tender. Do not drain the liquid.
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4
In a separate skillet, heat 2 tablespoons of oil. Sauté the shallots, diced Chinese sausage, cured bacon, shrimp, and mushrooms for 5 minutes until fragrant and the fat has rendered from the meats.
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5
In a large mixing bowl, whisk together the rice flour, wheat starch, salt, white pepper, and chicken powder. Gradually whisk in 1.5 cups of water (or mushroom soaking liquid) until a smooth, thick slurry forms.
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6
Pour the sautéed meat and mushroom mixture (including the oil) into the pot with the cooked radish. Stir well to combine.
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7
Turn the heat to low. Slowly pour the flour slurry into the radish mixture, stirring constantly. The mixture will thicken rapidly into a heavy, pasty dough. Remove from heat once there is no pooling liquid.
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8
Grease an 8-inch square or round cake pan generously with oil. Transfer the radish paste into the pan, smoothing the top with a wet spatula to prevent sticking.
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9
Prepare a steamer with plenty of water. Place the pan in the steamer, cover, and steam on high heat for 50-60 minutes. Check water levels halfway through.
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10
Remove the pan from the steamer. The cake will look soft but will firm up as it cools. Allow it to cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) to fully set.
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11
Once chilled and firm, run a knife around the edges and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangular slabs.
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12
Heat a non-stick skillet with a thin layer of oil over medium-high heat. Fry the slices for 3-4 minutes per side until a deep golden-brown crust forms and the interior is hot.
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13
Garnish with fresh scallions and toasted sesame seeds. Serve immediately while the exterior is crisp.
💡 Chef's Tips
Use a mix of grated and hand-cut julienned radish if you prefer a more textural, chunky bite. Always use non-glutinous rice flour; glutinous rice flour will make the cake too sticky and gummy. Chilling the cake overnight is the secret to getting clean, professional slices that don't fall apart in the pan. Don't skip the wheat starch; it provides the essential 'bounce' and structural integrity to the cake. If the radish is very juicy, reduce the added water slightly to ensure the batter isn't too runny.
🍽️ Serving Suggestions
Serve with a side of premium Oyster Sauce or spicy XO Sauce for a luxury touch. Pair with a pot of hot Pu-erh or Jasmine tea to cut through the richness of the cured meats. Offer a small dish of Garlic Chili Crisp for those who enjoy a modern, spicy kick. Serve as part of a dim sum spread alongside Siu Mai and Har Gow. Leftover fried slices make an excellent breakfast when topped with a sunny-side-up egg.