Hong Kong-style radish cake, or lo bak goh, is a beloved dim sum staple, prized for its simple yet deeply satisfying flavors. This savory cake, made with daikon radish, rice flour, and a touch of Chinese sausage, offers a delightful textural contrast – a soft, slightly chewy interior with a subtly crispy exterior. Its versatility shines through; enjoy it steamed, pan-fried, or even deep-fried for an extra crispy treat. The unique earthy taste of the radish, combined with the savory notes of the sausage, creates a comforting dish perfect for any meal. Beyond its deliciousness, lo bak goh is surprisingly easy to make at home.
Forget expensive dim sum restaurants; mastering this recipe empowers you to recreate the authentic taste of Hong Kong in your own kitchen. This recipe meticulously guides you through each step, ensuring a perfect radish cake every time. Ready to embark on a culinary journey to Hong Kong? Let’s get started with our easy-to-follow, step-by-step guide!
Tools Needed
- Food processor
- Steaming tray
- Baking paper
- Brush
- 32cm non-stick pan
- Steamer
- Aluminium foil
- Knife
Ingredients
- Radish (Daikon): 800g
- Rice Flour: 250g
- Salt: 1 teaspoon
- Chicken Stock Powder: 1 teaspoon
- Sugar: 1 teaspoon
- White Pepper: a few dashes
- Water: 325ml
- Dried Shrimp: 50g
- Chinese Sausage: 2 whole pieces
- Oil
Step-by-Step Instructions
Step 1. Prepare the Radish and Ingredients
- Shred the radish using a food processor. Deskin the radish beforehand.
- Soak the shredded radish in salted water for 20-30 minutes to remove bitterness.
- Mix rice flour, salt, chicken stock powder, sugar, and white pepper. Gradually add water, stirring until smooth and lump-free.
- Sauté the soaked and chopped dried shrimp in a pan until fragrant (medium-low heat).
- Add chopped Chinese sausage to the pan and sauté briefly.
Step 2. Cook and Combine the Mixture
- Add the prepared radish to the pan, cook for 3-4 minutes to soften.
- Pour the flour solution into the pan and mix well until a gluey consistency is achieved.
- Transfer the mixture to the prepared steaming tray, spread evenly, and brush with oil.
Step 3. Steam and Chill
- Cover with aluminum foil and steam for 40 minutes, checking occasionally to ensure there's enough water.
- Let the radish cake cool to room temperature, then refrigerate for at least 8 hours to firm up.
Step 4. Slice and Pan-fry
- Cut the cake into slices about a finger's thickness.
- Pan-fry the slices in oil over low heat until golden brown and crispy on the outside, tender inside.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Use a heavy radish for the best results, indicating high water content.
- The ratio of flour to water in the batter is crucial; too much water results in a soft cake, too little makes it too hard.
- Don't overheat the pan when frying the radish cake to prevent burning due to the sugar content in the Chinese sausage.
Nutrition
- N/A
FAQs
1. Can I substitute the Chinese sausage (lap cheong)?
Yes! You can use other savory ingredients like bacon, ham, or even mushrooms for a vegetarian version. Just adjust the seasoning to your preference.
2. My radish cake is too sticky/crumbly. What went wrong?
The ratio of rice flour to radish is crucial. Too much flour makes it crumbly, too little makes it sticky. Ensure you've grated the radish finely and mixed everything thoroughly.
Congratulations! You've successfully made authentic Hong Kong-style radish cake. Enjoy the delicious fruits of your labor – whether steamed, pan-fried, or deep-fried, this versatile dish is sure to impress. Now go forth and share your culinary achievement with friends and family!