Lo Bak Go Chinese Radish Cakes
Savor the authentic flavors of Cantonese cuisine with Lo Bak Go, or Chinese Radish Cakes—a beloved dim sum classic that’s both comforting and satisfying. Made with nutty daikon radish, savory Chinese sausage (lap cheong), umami-rich dried shrimp, and earthy shiitake mushrooms, this recipe masterfully combines hearty textures and bold flavors. The mixture is steamed to perfection, then pan-fried to achieve a golden, crispy exterior while maintaining its soft, flavorful center. Ideal as an appetizer, side dish, or snack, Lo Bak Go is easy to customize with traditional or modern influences. Serve these delightful cakes with soy sauce or spicy chili oil for a truly irresistible bite. Whether you're preparing for a dim sum feast or a special family meal, these radish cakes are sure to impress! Optimize your cooking skills with this step-by-step guide to crafting this iconic dish at home.
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Recipe Information
Ingredients
- 1.5 lbs Daikon radish
- 1.5 cups Rice flour
- 1.5 cups Water
- 2 links Chinese sausage (lap cheong)
- 2 tbsp Dried shrimp
- 4 pieces Shiitake mushrooms
- 2 stalks Green onion
- 1 clove Garlic
- 1 tsp Salt
- 0.5 tsp White pepper
- 1 tsp Sugar
- 2 tbsp Neutral oil (for cooking)
Instructions
Peel and grate the daikon radish using a large-holed grater. Place the grated radish in a pan with 1 cup of water. Cook over medium heat for 10 minutes, stirring occasionally until softened. Drain, reserving the liquid, and let cool slightly.
Rehydrate the dried shrimp and shiitake mushrooms in warm water for 15 minutes. Once softened, dice them finely. Set aside.
Dice the Chinese sausage and green onion. Mince the garlic. Set them aside.
In a large bowl, mix the rice flour and 1.5 cups of the reserved radish water (add plain water if needed to make up 1.5 cups). Stir until you have a smooth batter.
Heat 1 tablespoon of oil in a pan over medium heat. Add the Chinese sausage, dried shrimp, and shiitake mushrooms. Stir-fry for 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the cooked radish, salt, white pepper, and sugar to the pan. Mix well to combine.
Lower the heat and slowly pour the rice flour batter into the pan, stirring constantly to mix evenly. Cook for 2-3 minutes until the mixture thickens into a paste-like consistency.
Grease a 9-inch round or square cake pan with oil and transfer the mixture into the pan. Smooth the top with a spatula.
Prepare a steamer and steam the pan over medium-high heat for 50 minutes. Check the water level in the steamer periodically and add more hot water as needed.
Once done, remove the pan from the steamer and let the radish cake cool to room temperature, then refrigerate for at least 1 hour or until firm.
To serve, cut the radish cake into slices or rectangles. Heat a non-stick skillet over medium heat with 1 tablespoon of oil and pan-fry the slices until golden and crispy on both sides. Serve hot with soy sauce or chili sauce.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
