Chinese radish cake, also known as “lo bak go” in Cantonese, is a popular dim sum dish served at Chinese restaurants, especially during festive seasons like Chinese New Year. It is a savory, steamed cake made with shredded Chinese radish (also called daikon) and rice flour. The dish is often stir-fried for a crispy exterior while maintaining a soft, chewy texture inside. Making Chinese radish cake at home is not as difficult as it may seem. With the right ingredients and a little patience, you can create this delicious and satisfying dish.
In this article, we will walk you through the steps of making Chinese radish cake from scratch. The process is simple, and we will also provide tips for perfecting the dish. Let’s get started!
Ingredients for Chinese Radish Cake
To make Chinese radish cake, you will need the following ingredients:
Main Ingredients:
- 1 large Chinese radish (daikon), about 1 to 1.5 pounds
- 1 cup rice flour (preferably plain rice flour)
- 1/2 cup tapioca flour (for a chewier texture)
- 1/2 cup water
- 2 tablespoons vegetable oil
Seasoning Ingredients:
- 1/4 cup dried shrimp, soaked and chopped (optional, but adds great flavor)
- 1/4 cup Chinese sausage (lap Cheong), thinly sliced
- 1 tablespoon soy sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
For Stir-Frying (optional, but highly recommended):
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce (for stir-frying)
- 1 teaspoon sugar (for a slight caramelization)
Preparation Steps for Chinese Radish Cake
1. Preparing the Chinese Radish
Begin by peeling the Chinese radish. Cut the radish in half and then shred it into fine pieces using a grater or food processor. This is an essential step as the radish will provide both texture and flavor to the cake.
Once shredded, place the radish into a large bowl. To remove excess water, sprinkle a pinch of salt over the shredded radish and mix well. Let it sit for about 15 to 20 minutes. The salt will help draw out the moisture from the radish. After this time, squeeze the radish shreds with your hands or press it between layers of paper towels to remove as much liquid as possible. This step will prevent your radish cake from becoming too watery.
2. Preparing the Flavorings
In a small frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped dried shrimp and sliced Chinese sausage to the pan. Stir-fry until they are fragrant and slightly crisp. The dried shrimp will add a rich umami flavor, while the Chinese sausage will give a sweet and savory taste. Set this mixture aside to cool.
3. Preparing the Rice Flour Mixture
In a large mixing bowl, combine 1 cup of rice flour and 1/2 cup of tapioca flour. Add 1/2 cup of water and mix well until there are no lumps. The tapioca flour is key to achieving the chewy texture of the cake.
Once the rice flour mixture is smooth, add in the seasonings: 1 tablespoon of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Stir the mixture again until all the seasonings are well incorporated.
4. Cooking the Radish Mixture
Next, place a large pot or wok over medium heat. Add 1 tablespoon of vegetable oil to the pan. Once the oil is hot, add the shredded radish to the pan and stir-fry for about 5 to 7 minutes. The goal is to soften the radish without making it too mushy.
After the radish has softened, add the cooked dried shrimp and Chinese sausage mixture into the pan. Stir to combine. Continue to cook for an additional 3 to 4 minutes, allowing the flavors to meld together.
5. Mixing Everything Together
Once the radish, shrimp, and sausage mixture is cooked, remove the pan from the heat. Allow the mixture to cool for a few minutes. Then, add the rice flour mixture to the cooked radish. Stir gently until everything is evenly mixed. The batter should be thick, but still pourable. If it’s too thick, you can add a little more water to adjust the consistency.
6. Steaming the Radish Cake
Now that your radish mixture is ready, you’ll need to steam it. Prepare a heatproof dish or a large bowl that will fit into your steamer. Lightly grease the dish with a bit of vegetable oil to prevent the cake from sticking.
Pour the radish mixture into the greased dish, spreading it out evenly with a spatula. Smooth the surface so that the cake cooks evenly. Place the dish in a steamer and steam the radish cake over medium-high heat for about 40 to 45 minutes. The cake is done when it has set and becomes firm to the touch.
Once the radish cake is steamed, remove it from the steamer and allow it to cool completely before slicing. Letting the cake cool will help it hold its shape when you cut it.
Stir-Frying the Radish Cake (Optional, but Recommended)
While steaming the radish cake is essential, stir-frying it afterwards is what makes it extra special. Stir-frying adds a crispy, golden crust to the outside while keeping the inside tender and soft.
To stir-fry the radish cake, cut the cooled steamed cake into small, bite-sized pieces. Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium heat. Once the oil is hot, add the radish cake pieces and fry them until they are golden brown and crispy on all sides. This usually takes about 5 to 8 minutes, depending on the size of the pieces.
While stir-frying, you can add a splash of soy sauce and a pinch of sugar to enhance the flavor and achieve a slightly caramelized coating. Stir-fry until the pieces are evenly browned, then remove them from the pan and set them aside.
Serving Your Chinese Radish Cake
Your homemade Chinese radish cake is now ready to be served! It can be enjoyed as a snack, appetizer, or main dish. The cake is often served with a dipping sauce made from soy sauce and chili oil, but it is delicious on its own as well.
Tips for Perfect Chinese Radish Cake:
Remove excess moisture: Be sure to squeeze out the liquid from the radish thoroughly. If the radish is too watery, it can make the cake too soft and soggy.
Use the right flours: Rice flour and tapioca flour are both essential for achieving the proper texture. Avoid using regular wheat flour, as it will not provide the same chewy result.
Stir-fry for extra flavor: While steaming gives the cake its basic form, stir-frying gives the dish a crispy and flavorful crust that adds to the texture and taste.
Let it cool: Allow the cake to cool before slicing and stir-frying. This helps the cake firm up and hold its shape better.
Conclusion
Making Chinese radish cake at home is a rewarding and delicious experience. With a bit of effort, you can create a dish that captures the authentic flavors of Chinese cuisine. Whether you’re enjoying it with family and friends or serving it at a celebration, Chinese radish cake is sure to be a hit.
With this detailed guide, you can now confidently make your own radish cake from scratch. Remember, patience is key, but the end result is well worth the effort. Enjoy!
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