📝 About This Recipe
A cornerstone of Cantonese dim sum, this savory radish cake balances a silky, tender interior with a perfectly crisp, golden-brown crust. Known as 'Lo Bak Go', it features the earthy sweetness of shredded daikon radish punctuated by umami-rich bursts of dried shrimp, Chinese sausage, and shiitake mushrooms. It is a celebratory dish often served during Lunar New Year, but it makes for a sophisticated and deeply satisfying weekend brunch.
🥗 Ingredients
The Radish Base
- 2 lbs Daikon Radish (peeled and shredded using a box grater)
- 1.5 cups Water (reserved from steaming the radish or fresh water)
The Savory Aromatics
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 3 tablespoons Dried Shrimp (soaked in warm water for 20 minutes, drained and minced)
- 4-5 pieces Dried Shiitake Mushrooms (soaked until soft, stems removed, finely diced)
- 2 pieces Shallots (minced)
- 2 tablespoons Vegetable Oil (for sautéing)
The Batter & Seasoning
- 10 oz Rice Flour (standard white rice flour, not glutinous)
- 1.5 tablespoons Wheat Starch (provides a translucent, bouncy texture)
- 1 teaspoon Salt
- 1/2 teaspoon Sugar (to balance the radish bitterness)
- 1/2 teaspoon White Pepper (finely ground)
- 1 teaspoon Chicken Bouillon Powder (optional, for extra umami)
For Searing & Garnish
- 3-4 tablespoons Neutral Oil (for pan-frying)
- 2 stalks Green Onions (thinly sliced)
- as desired Hoisin Sauce or Chili Garlic Sauce (for serving)
👨🍳 Instructions
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1
Begin by prepping your dried ingredients. Soak the dried shrimp and shiitake mushrooms in separate bowls of warm water for at least 20 minutes. Once softened, drain well and mince them finely.
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2
Peel the daikon radish and shred it using the large holes of a box grater. Place the shredded radish in a large pot with 1/2 cup of water. Cover and simmer over medium heat for 15-20 minutes until the radish is translucent and soft.
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3
Drain the cooked radish over a bowl to catch all the liquid. Measure the liquid; add enough fresh water to it to reach a total of 1.5 cups. Set both the cooked radish and the liquid aside to cool slightly.
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4
Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the minced shallots, Chinese sausage, shrimp, and mushrooms. Sauté for 3-5 minutes until fragrant and the sausage has rendered some fat.
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5
In a large mixing bowl, whisk together the rice flour, wheat starch, salt, sugar, white pepper, and bouillon powder. Gradually pour in the 1.5 cups of reserved radish liquid, whisking constantly until a smooth, thick paste forms.
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6
Fold the cooked radish and the sautéed meat/mushroom mixture into the flour paste. Stir until everything is evenly distributed. The heat from the radish will slightly thicken the batter.
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7
Grease an 8-inch square or round cake pan (ensure it fits in your steamer). Pour the mixture into the pan and smooth the top with a spatula.
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8
Prepare your steamer with plenty of water. Place the pan inside, cover, and steam on high heat for 45-50 minutes. A toothpick inserted should come out clean, and the cake should feel firm to the touch.
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9
Remove the pan from the steamer and let it cool completely to room temperature. For the best results, refrigerate the cake for at least 4 hours, or overnight; this allows the starches to set so it can be sliced cleanly.
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10
Once chilled and firm, run a knife around the edge and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangular slabs.
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11
Heat a non-stick skillet with a thin layer of neutral oil over medium-high heat. Place the slices in the pan, working in batches to avoid overcrowding.
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12
Fry each side for 3-4 minutes until a deep golden-brown crust forms. The interior should remain soft and custardy while the outside is crisp.
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13
Transfer to a plate, garnish with fresh green onions, and serve immediately with hoisin sauce or chili oil on the side.
💡 Chef's Tips
Don't skip the wheat starch; it provides the 'Q' (bouncy) texture that prevents the cake from being mushy. Always chill the cake before slicing; if you try to slice it while warm, it will fall apart. Ensure your radish is shredded, not blended, to maintain a pleasant structural contrast in the finished cake. If you are vegetarian, double the mushrooms and add some diced smoked tofu instead of sausage and shrimp. When pan-frying, be patient and don't flip too early; let that golden crust develop fully for the best mouthfeel.
🍽️ Serving Suggestions
Pair with a hot pot of Jasmine or Pu-erh tea to cut through the richness of the fried cake. Serve alongside other dim sum classics like Shumai or Char Siu Bao for a full morning spread. Drizzle with a mixture of soy sauce and sesame oil for a simpler dipping option. Add a side of stir-fried bok choy or gai lan to add a fresh, crunchy element to the meal. A dollop of XO sauce on top of each slice adds a premium, spicy kick.