Chinese Radish Cake, Lo Bak Gou in Cantonese is a very traditional dish that you often find at Asian Yum Cha restaurants. This is a type of savoury cake that made with rice and tapioca flour, incorporate with Chinese radish/daikon and other side ingredients. When you order radish cake from the restaurant or buy it from an Asian store, it’s normally slice into a rectangle size. This cake goes well with a few different dipping sauces such as sriracha sauce, chilli oil, X.O sauce or even tomato sauce. I personally prefer sriracha sauce as you get the kick of spice from the hot peppers and I have it every single time with my radish cake.
This radish cake is cooked through a steaming method then pan fried it so you get a crispy coating. This is one of my favourite dish cooked from my grandma. She usually served it warm to us once it cooked from the steamer then pan-fried the left over the next day as our breakfast. If you like the idea of pan-fried the cake, you must let the cake cool down completely so it is stiffer and easier for pan frying.
The main ingredients in this recipe include radish, mushrooms, dry scallops, spring onion, onion/shallots with rice flour and tapioca flour. I opt out Chinese sausage and dry shrimp for a healthier version. If you like to add those for an extra flavour, just add it along, they are included in my recipe instructions.
|Preparation Time: 30 minutes||Cooking Time: 1 hour||Serve: 8|
– 150g, rice flour
– 120g, tapioca flour
– 300ml, 1 1/3cup water
– 1 tsp salt
– 1/2 tsp white pepper
– 1 radish, grated and soaked in hot water
– 10 dry mushrooms, soaked in hot water and thinly sliced
– 2 white part of spring onion, chopped
– 100g dry scallops, soaked in hot water and chopped
– 2 tbsp soy sauce
– 3 chinese sausage, sliced (if using)
– 100g dry shrimps, soaked in hot water (if using)
– vegetables oil for frying
– 1 large onion, chopped
– 2 green part of spring onion, chopped
– 2-3 red chillies, sliced
- In a large bowl, mix all the batter ingredients and whisk well. Set aside.
- Remove grated radish from the hot water. Slice soften mushrooms and chop dry scallops and dry shrimps (if using).
- Heat up 2 tbsp oil in a wok, saute onion until lightly brown. Transfer to a bowl. In the same wok with the remaining oil, add mushrooms, scallops, spring onion, (dry shrimps and Chinese sausages if using), Cook for about 2 minutes until fragrance.
- Add radish in the wok, and stir it for another minute.
- Add soy sauce and mix it thoroughly.
- Pour batter in the wok, stir it constantly until mixture is thicken. Turn off heat, cover the lid and let it sit for 5 minutes. Do a final stir before transfer the mixture to a cake pan.
- Grease cake pan with oil, transfer mixture into the pan and use a spatula to spread and flatten the mixture surface.
- Steam for 40-45 minutes. Remove the pan from the steamer, sprinkle cake surface with fried onions, spring onions and chillies. Let it cool and set until it reach room temperature.
- Use a knife to run through the edge and remove the cake from the pan. Slice your cake by using a knife. Clean your knife with a clean wet towel and dip in hot water before each slice. Transfer cake to a serving plate and serve warm with your favourite sauce.
- For pan fry the cake, place 2 tbsp oil on a non-stick pan, fry the sliced cake on both side until golden and crispy. About 1-2 minutes each side.
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