Can I make this radish cake ahead of time?
Yes, you can steam the cake and store it in the refrigerator for up to 3-4 days. Slice and pan-fry just before serving.
BREAKFAST
Taiwanese Savory Radish Cake with Dried Shrimp and Scallions
This traditional Taiwanese savory radish cake, known as Luóbo Gāo, is a delightful breakfast or snack. It features a soft, slightly chewy texture with bursts of umami from dried shrimp and a fresh bite from scallions. Pan-fried to a golden crisp, it's a comforting and flavorful dish.
HOW TO MAKE IT
Let's cook.
01
Shred the 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
In a large bowl, whisk together the rice flour, tapioca starch, 1 1/2 cups of water, salt, and white pepper until smooth. Set aside.
03
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped dried shrimp, and sauté for 2-3 minutes until fragrant. Add the cooked daikon and chopped scallions, stirring to combine.
04
Pour the flour mixture into the skillet with the daikon mixture. Stir continuously over medium-low heat for 5-7 minutes until the mixture thickens into a paste-like consistency. Be sure to scrape the bottom to prevent sticking.
05
Transfer the mixture into a greased 8x8 inch (20x20 cm) heatproof pan or loaf pan. Smooth the top with a spatula. Steam the radish cake for 45-50 minutes over high heat, or until a skewer inserted into the center comes out clean.
06
Remove the pan from the steamer and let the radish cake cool completely at room temperature for at least 2 hours, or preferably chill in the refrigerator for several hours or overnight. This makes it easier to slice.
07
Once cooled, carefully invert the cake onto a cutting board and slice it into 1/2-inch (1.25 cm) thick pieces. Heat a generous amount of vegetable oil in a non-stick skillet over medium-high heat.
08
Pan-fry the radish cake slices for 3-5 minutes per side, or until golden brown and crispy. Serve immediately, garnished with extra chopped scallions.
About This Recipe
This traditional Taiwanese savory radish cake, known as Luóbo Gāo, is a delightful breakfast or snack. It features a soft, slightly chewy texture with bursts of umami from dried shrimp and a fresh bite from scallions. Pan-fried to a golden crisp, it's a comforting and flavorful dish.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil to the daikon mixture before steaming. Ensure the radish cake is completely cooled before slicing to prevent it from falling apart.
Easy Substitutions
For a vegetarian version, omit the dried shrimp and add rehydrated shiitake mushrooms for umami. You can also use gluten-free all-purpose flour blend instead of rice flour and tapioca starch, adjusting water as needed.
Storage & Reheating
Store leftover radish cake in an airtight container in the refrigerator for up to 3-4 days. Reheat by pan-frying until crispy again, or microwave until warm.
Serving Suggestions
Serve hot with a side of chili garlic sauce or a mixture of soy sauce and rice vinegar. It pairs wonderfully with a cup of hot tea for breakfast. You can also enjoy it as a savory snack or appetizer. For a heartier meal, serve alongside a simple egg drop soup.
Common Mistakes
1. Not draining enough liquid from the daikon: This can result in a watery, mushy cake. Squeeze out excess liquid after cooking the daikon. 2. Not cooling the cake completely before slicing: The cake will be too soft and crumble. Allow ample time for cooling and firming. 3. Overcooking the daikon initially: This can make it too soft and lose its texture. Cook until just tender and translucent. 4. Not stirring the flour mixture enough: This can lead to lumps in the batter. Whisk thoroughly until smooth. 5. Using too little oil for pan-frying: This prevents a crispy crust. Use enough oil to coat the pan generously.
Frequently Asked Questions
What kind of daikon radish should I use?
Look for firm, white daikon radishes without blemishes. They should feel heavy for their size.
Can I bake the radish cake instead of steaming?
Steaming is the traditional method and yields the best texture. Baking would result in a different, drier consistency.
What is tapioca starch?
Tapioca starch, also known as tapioca flour, is a gluten-free flour derived from cassava root. It helps create a chewy texture in the radish cake.
How do I know when the cake is cooked through after steaming?
Insert a skewer or toothpick into the center. If it comes out clean, the cake is ready.
MORE TO KNOW
The key to a great Taiwanese radish cake lies in the texture: a tender, slightly chewy interior with a beautifully crisp exterior from pan-frying. Don't rush the cooling process after steaming, as this is crucial for the cake to firm up and hold its shape when sliced. The dried shrimp provides a deep, savory flavor that is characteristic of many Taiwanese dishes, while the fresh scallions add a bright, aromatic contrast. Experiment with different dipping sauces like chili garlic sauce or a simple soy sauce with a dash of vinegar.
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