Stir-fried Daikon Radish Cake (Lo Bak Gou) '萝卜糕'
This Stir-fried Daikon radish cake or more commonly known as Lo Bak Gou is one of my favorite dim sum dishes. Now, you can make this recipe and bring yum cha to your home.
Servings: 2 people
Equipment
- Steamer rack
Ingredients
- 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
Batter
- 1⅓ cup [210g] rice flour used Thai rice flour
- 2 cups room temperature water
- 1 teaspoon salt
- ⅛ teaspoon pepper plus more to taste
Instructions
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.
Notes
- 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.