Can I make the radish cake mixture ahead of time?
Yes, you can prepare the mixture and steam the cake a day in advance. Just make sure to chill it thoroughly before slicing and frying.
BREAKFAST
Pan-Fried Daikon Radish Cakes with Dried Shrimp
Discover the delightful flavors of these classic pan-fried daikon radish cakes, a beloved dim sum staple. Known as Lo Bak Go, these savory cakes feature tender grated daikon, rice flour, and the distinct umami of dried shrimp, all pan-fried to achieve a wonderfully crispy exterior and soft, flavorful interior. Ideal for a satisfying breakfast or a light, savory meal.
HOW TO MAKE IT
Let's cook.
01
Squeeze excess water from the grated daikon radish. In a large bowl, combine the rice flour, cornstarch, salt, and white pepper. Gradually whisk in 1 cup of water until a smooth batter forms. Set aside.
02
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Add the minced garlic and chopped dried shrimp, stir-frying for 2 minutes until fragrant.
03
Add the squeezed daikon radish to the pan and stir-fry for 5 minutes until slightly softened. Remove from heat and let cool for 5 minutes.
04
Pour the daikon and shrimp mixture into the rice flour batter and mix thoroughly until well combined. The mixture should be thick.
05
Lightly grease an 8x8 inch heatproof dish or loaf pan. Pour the radish cake mixture into the prepared dish, spreading evenly. Steam the radish cake over high heat for 40 minutes, or until firm to the touch. Let it cool completely, then refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled and firm.
06
Once chilled, carefully unmold the radish cake and cut it into 1/2-inch thick slices.
07
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Pan-fry the radish cake slices for 3-4 minutes per side, or until golden brown and crispy. Repeat with remaining slices, adding more oil as needed.
08
Serve the pan-fried radish cakes immediately with your favorite dipping sauce.
About This Recipe
Discover the delightful flavors of these classic pan-fried daikon radish cakes, a beloved dim sum staple. Known as Lo Bak Go, these savory cakes feature tender grated daikon, rice flour, and the distinct umami of dried shrimp, all pan-fried to achieve a wonderfully crispy exterior and soft, flavorful interior. Ideal for a satisfying breakfast or a light, savory meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of five-spice powder to the batter. Ensure the radish cake is completely chilled before slicing and pan-frying; this prevents it from falling apart. Don't overcrowd the pan when frying to ensure even browning.
Easy Substitutions
If dried shrimp is unavailable, you can use finely diced Chinese sausage (lap cheong) or rehydrated shiitake mushrooms for an umami boost. For a gluten-free version, ensure your rice flour and cornstarch are certified gluten-free.
Storage & Reheating
Store leftover pan-fried radish cakes in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying again until crispy, or microwave until warm.
Serving Suggestions
Serve these pan-fried radish cakes with a side of chili oil, soy sauce, or a sweet chili dipping sauce. They also pair wonderfully with a simple congee or a fried egg for a complete breakfast. A sprinkle of chopped green onions or cilantro before serving adds freshness.
Common Mistakes
One common mistake is not squeezing enough water from the grated daikon, which can result in a soggy cake. Another is not chilling the steamed cake long enough, leading to difficulty in slicing and a crumbly texture during frying. Overcrowding the pan while frying will prevent the cakes from getting properly crispy, so fry in batches if necessary. Using too low heat for pan-frying will also result in a soft, rather than crispy, exterior.
Frequently Asked Questions
What kind of daikon radish should I use?
Look for a firm, white daikon radish. Avoid any that feel soft or spongy.
Can I freeze these radish cakes?
Yes, you can freeze the steamed and chilled radish cake (before slicing and frying) for up to 1 month. Thaw in the refrigerator overnight before slicing and pan-frying.
Why is my radish cake falling apart when I try to fry it?
This usually happens if the cake wasn't chilled long enough, or if the batter ratio was off. Ensure it's very firm before slicing.
MORE TO KNOW
The key to a great radish cake is the daikon radish itself. Choose a firm, heavy daikon with smooth skin. Grating it finely helps it cook down evenly and integrate well into the batter. The steaming process is crucial for setting the cake, and chilling it thoroughly allows for clean, crisp slices when pan-frying. This recipe uses a traditional steaming method, but some variations might bake the cake. The pan-frying step is where the magic happens, creating that irresistible golden crust.
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