Cantonese radish cakes

Cantonese Radish Cake: A Culinary Guide

Cantonese radish cake, or "lo bak go," is a beloved dim sum classic prized for its savory flavor and tender texture. This steamed delicacy, often pan-fried to crispy perfection, is easier to make than you think. Here’s a simple guide to crafting it at home.

Ingredients:

500g white radish (daikon), grated

200g Chinese sausage (lap cheong), diced

100g dried shrimp, soaked and chopped

150g rice flour

60g wheat starch

500ml water

1 tsp salt, 1/2 tsp white pepper

2 tbsp cooking oil

Steps:

1. Prep the Radish: Squeeze grated radish to remove excess moisture. Set aside.

2. Make the Batter: Mix rice flour, wheat starch, salt, and pepper in a bowl. Gradually add water, stirring until smooth.

3. Sauté Aromatics: Heat oil in a wok. Stir-fry Chinese sausage and dried shrimp until fragrant, about 2 minutes.

4. Combine: Add radish to the wok, then pour in the batter. Stir over medium heat until thickened (5-7 minutes).

5. Steam: Pour the mixture into a greased pan. Steam on high heat for 40-50 minutes, or until a toothpick comes out clean.

6. Serve: Cool, then cut into squares. Pan-fry in oil until golden on both sides for a crispy crust.

Tips: For extra flavor, add wood ear mushrooms or scallions. Enjoy it as a snack, breakfast, or side dish—this versatile cake never disappoints!