Daikon Radish cake is a delicious dim sum dish also known as Lo Bak Gou in Cantonese or Luo Bo Gao (萝卜糕, Luó bo gāo) in Mandarin. You can serve the steamed version as-is or refrigerate to make it into a stir-fry dish as shown below.
Daikon Radish, Daikon for short, is a common root vegetable that my family likes to use for soups, stuffing for buns, stews, or simply preserve with salt and add as a way to season dishes.
My late grandma loved to serve the preserved radish with a simple bowl of plain porridge or chop them up to be used as salt to season her dishes.
Today, I am sharing an easy Daikon radish cake that you can serve right after steaming or turn into a classic dim sum dish. It is called Stir-fried Daikon cake or also known as Turnip cake but it’s not made from a turnip.
In Malaysia, we have a similar version but darker in color and is called Char Kuey Kak, which is a Hokkien word. The main difference is that the latter has no daikon radish in the cake but instead, it’s seasoned with chopped preserved radish. If you asked me, I like both and never want to miss an opportunity to add more veggies to a meal.
There are other varieties of this cake in Malaysia which include taro and pumpkin. If you have tried some of these, let me know which one you like the best. But for now, let’s see how to make this delicious and simple recipe with the steps below.
How to make Daikon Radish Cake (Lo Bak Gou)
First, clean and peel off the Daikon’s skin, then shred into ribbons using a mandolin. If you enjoy carrots, like me, add them to the mix as well.
Then, prepare the batter by mixing the rice flour, salt, and water in a bowl until well-combined.
Place shredded Daikon and carrot in a heated non-stick pan with oil and cook by stirring continuously to remove as much moisture as possible. My mom likes to add a small rock of sugar in this step to remove the Daikon’s bitterness. I personally love the Daikon’s taste and never thought it was bitter.
Add in the batter and stir to cook it down into a thick paste.
Then, transfer the batter to a heat-safe bowl or loaf pan. Press down the mixture to remove air bubbles so you’ll get a firm texture after steaming.
Here you can wrap the bowl or pan with aluminum foil or cover it with a heat-safe wrapper to avoid the water condensation from steaming. Some readers mentioned this works perfectly to avoid additional moisture from the steaming which can sometimes turn it into a mushy cake.
Steam for about 30 minutes over high heat. Test the batter using a cake tester or fork.
If the cake tester comes out clean, then the cake is ready. You can serve it steamed Daikon cake once it’s cooled down. I normally pair it with chili or hoisin sauce. Once steamed, let it cool down completely before serving.
You can also refrigerate it to harden it for this recipe. When ready, loosen the side of the cake with a sharp knife. Then, turn it over onto a cleaned chopping board and cut it into bite-sized cubes.
Pan-fry these cake cubes until golden brown on all sides and set aside until ready to use.
Using the same pan, add a little more oil and sauté garlic and preserved radish until fragrant. Chili sauce is optional so adjust the spicy level accordingly.
Return cake cubes back into the pan and season with soy sauce. If you prefer more color, season with a tad bit of dark soy sauce.
Finally, toss in the veggies and cook until the veggies are tender. Turn off the heat and serve warm.
- After steaming, the cake will continue to harden after it’s completely cooled down.
- If your Daikon radish has lots of moisture, reduce the amount of water in the batter. The daikon and batter mixture should be on the thicker side after cooking.
- Cover the loaf pan that has the mixture with foil to prevent additional moisture from the steam. Since I prefer mine to be a bit on the softer side, I skipped this step.
- Grease the cutting knife so it’s easier for you to cut the cake into cubes.
- Rutabaga – Shredded Rutabaga taste so good in this recipe. I would use 1-2 medium-sized rutabaga and use a little more oil when you sauté them with carrot.
- Pumpkin or Taro – Steamed pumpkin or taro is a great option in this recipe.
This Stir-fried Daikon cake (Lo Bak Gou) is
- Easy to make
- Customizable; opt for gluten-free sauces
- Tasty even after steaming
- Perfect as a meal or savory morning treat
Check out my other Gluten-free recipes
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Stir-fried Daikon Radish Cake (Lo Bak Gou) ‘萝卜糕’
- Steamer rack
- 400-500 g shredded Daikon radish
- 1 small carrot shredded (about ½ cup)
- 1 cup fresh mung bean sprouts
- ¼ cup chopped Chinese chives
- 1 tablespoon preserved radish
- 1 teaspoon garlic
- 2 teaspoons sambal oelek optional
- 1 tablespoon gluten-free soy sauce
- a few shakes of white pepper
- oil for cooking
- salt to taste
- 1⅓ cup [210g] rice flour used Thai rice flour
- 2 cups room temperature water
- 1 teaspoon salt
- ⅛ teaspoon pepper plus more to taste
How to make Daikon Radish cake
- Shred Daikon radish and carrot into a bowl and set aside.
- To make the batter, mix flour, water, and 1 teaspoon salt in a bowl until all incorporated
- In a heated non-stick pan, cook shredded Daikon radish and carrot until the daikon turns translucent and all water has evaporated over low-med heat. (See Notes)
- Turn heat to low, add in the batter, then continue to cook while stirring constantly until the mixture thickens. All Daikon radish should be covered with batter. Season with salt and pepper.
- Then, transfer the mixture into a 9X5 non-stick loaf pan and cover it with foil, if needed.
- Place the loaf pan on the inner steamer rack and steam over high heat for about 30 minutes. The cake may look sticky at first.
- Let the cake cool down completely/refrigerate overnight before cutting it. This savory cake can be served as-is at this point.
How to Stir-fry Daikon Radish Cake
- To make the stir-fried version, loosen the cake with a knife and transfer it onto a cleaned chopping board. Then, slice cake into bite-sized cubes.
- In a heated non-stick pan with oil, pan-fry cake cubes until golden brown on all sides. Transfer to a bowl until ready to use.
- Using the same pan, add a little more oil and sauté garlic and preserved radish until fragrant.
- Add in the chili sauce, if using, or skip for a non-spicy version.
- Add the cake cubes back into the pan and season with soy sauce.
- Finally add the veggies and give it a toss to combine. Cook until veggies are slightly tender.
- Serve warm with a side of chili sauce or as-is.
- The Daikon radish should be moist but not too wet. If your daikon has lots of water content, reduce the water needed in the batter.
- Once it’s steamed, the top of the cake may seem watery. As long as the fork has no dry flour, the cake is ready, and let it cool completely.