Can I make this gluten-free?
Yes, rice flour is naturally gluten-free. Ensure all other ingredients, like soy sauce, are also gluten-free.
BREAKFAST
Traditional Steamed Daikon Radish Cake (Lo Bak Go)
This classic steamed daikon radish cake, affectionately known as Lo Bak Go, is a beloved fixture on dim sum carts. Crafted from finely shredded daikon, rice flour, and a medley of savory ingredients, it's an ideal choice for a satisfying breakfast or a leisurely brunch.
HOW TO MAKE IT
Let's cook.
01
Shred the peeled daikon radish using a box grater or food processor. In a large pot, cook the shredded daikon over medium heat for 10-15 minutes until softened and translucent, stirring occasionally. Drain any excess liquid.
02
While the daikon cooks, prepare the savory ingredients. In a small pan, sauté the finely diced Chinese sausage over medium heat for 3-5 minutes until fragrant and slightly crispy. Add the chopped dried shrimp and cook for another 2 minutes.
03
In a large bowl, whisk together the rice flour, cornstarch, water, soy sauce, salt, and white pepper until a smooth batter forms.
04
Add the softened daikon, sautéed Chinese sausage, and dried shrimp to the flour mixture. Mix thoroughly until all ingredients are well combined.
05
Lightly grease an 8x8 inch (20x20 cm) heatproof pan or dish. Pour the mixture into the prepared pan, spreading it evenly.
06
Prepare a steamer. Place the pan with the turnip cake mixture into the steamer. Steam over high heat for 45-60 minutes, or until a skewer inserted into the center comes out clean. Ensure the water in the steamer does not run dry.
07
Carefully remove the steamed turnip cake from the steamer. Let it cool completely at room temperature for at least 2 hours, or preferably chill in the refrigerator for several hours or overnight, before slicing and serving. This allows it to firm up.
08
For serving, slice the cooled turnip cake into 1/2-inch thick pieces. You can pan-fry these slices in a lightly oiled non-stick pan over medium-high heat for 3-4 minutes per side until golden brown and crispy, or serve them steamed.
About This Recipe
This classic steamed daikon radish cake, affectionately known as Lo Bak Go, is a beloved fixture on dim sum carts. Crafted from finely shredded daikon, rice flour, and a medley of savory ingredients, it's an ideal choice for a satisfying breakfast or a leisurely brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add 1-2 tablespoons of oyster sauce to the batter. Ensure the daikon is well-drained to prevent a watery cake. Cooling completely is crucial for clean slices.
Easy Substitutions
For a vegetarian version, omit the Chinese sausage and dried shrimp, and add sautéed shiitake mushrooms and carrots. You can use dried scallops instead of dried shrimp for a richer flavor.
Storage & Reheating
Store leftover turnip cake in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 1 month; thaw in the refrigerator before reheating.
Serving Suggestions
Serve hot with a side of chili oil, hoisin sauce, or a simple soy sauce dip. It pairs wonderfully with a cup of hot Chinese tea for breakfast or as part of a dim sum spread. Garnish with chopped green onions for freshness.
Common Mistakes
Not draining the daikon properly can lead to a soggy cake. Slicing the cake before it's fully cooled will result in crumbling. Overcooking the daikon initially can make it mushy. Not greasing the pan enough can cause the cake to stick.
Frequently Asked Questions
Why is my turnip cake too soft?
This could be due to not draining enough liquid from the daikon, or an incorrect ratio of flour to liquid. Ensure your daikon is well-squeezed after cooking.
Can I bake this instead of steaming?
While traditionally steamed, you can bake it in a water bath at 350°F (175°C) for about 60-75 minutes, or until set. However, the texture will be slightly different.
What kind of daikon radish should I use?
Look for firm, white daikon radishes without blemishes. They should feel heavy for their size.
MORE TO KNOW
The key to a good Lo Bak Go is the texture – it should be soft and tender on the inside with a slightly chewy exterior when pan-fried. The daikon radish provides a subtle sweetness that balances the savory elements. Don't rush the cooling process; it's essential for the cake to set properly and prevent it from crumbling when sliced. If you don't have a large steamer, you can steam the cake in smaller batches or use a large pot with a steaming rack and a tight-fitting lid.
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