Cantonese · side
Lo Bak Go (Daikon Cake) A savory Cantonese dim sum cake of grated daikon radish, rice flour, dried shrimp, shiitake and Chinese sausage, steamed until set, chilled, then pan-fried until golden and crisp. Traditionally eaten at Lunar New Year.
total 8 hr
prep 1 hr
cook 1 hr 15 min
servings 8 Keep this recipe Add a copy of Lo Bak Go (Daikon Cake) to your Saucepan library.
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Back to 8 servings Cake 2.5 pounds daikon radish, peeled and coarsely grated (about 1 lb 4 oz / 570 g grated) 1.25 cups regular rice flour, made from white rice; not glutinous 1 tablespoon cornstarch, add up to 3 tablespoons for a moister, softer cake 1 tablespoon dried shrimp, soaked and chopped 3 dried shiitake mushrooms, soaked and finely diced 1 Chinese sausage (lap cheong), diced 1 scallion, sliced, plus extra for garnish 2 tablespoons neutral oil, plus extra for greasing the pan and pan-frying Seasoning 0.5 teaspoon salt, reduce if the sausage is very salty 0.5 teaspoon sugar 0.25 teaspoon white pepper Serving oyster sauce or chili oil, for serving, optional
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1 Step 1: Soak the dried shrimp and shiitake mushrooms in hot water for about 20 minutes until soft. Drain, chop the shrimp, dice the mushrooms and trim off the tough stems.2 Step 2: Place the grated daikon and 1 cup of water in a pot over high heat until it begins to simmer, then reduce to medium-low and cook 10 minutes, stirring often so it does not brown. Drain through a sieve, saving the liquid, and top it up with water to 1 cup. Return the liquid to the daikon.3 Step 3: Heat 1 tablespoon of the oil in a wok or skillet over medium heat. Stir-fry the sausage, shrimp and shiitake for about 3 minutes, then remove from the heat and stir in the scallion.4 Step 4: In a large bowl, whisk the rice flour and cornstarch into the cooled daikon liquid until smooth. Add the drained daikon, the stir-fried mixture with its oil, the remaining 1 tablespoon oil, the salt, sugar and white pepper, and mix well.5 Step 5: Heat the mixture over medium-low, stirring and scraping the bottom, for 1 to 2 minutes until it thickens into a thick, goopy batter that no longer runs. Turn off the heat.6 Step 6: Brush a 9x5-inch loaf pan or an 8-inch round pan with plenty of oil. Scrape the batter into the pan, press it down so it fills the corners evenly, and level the top.7 Step 7: Set the pan on a rack in a steamer over boiling water, cover and steam over medium-high heat for 50 minutes for a loaf pan (40 minutes for a round pan). The cake is done when a chopstick inserted in the center comes out clean and the surface looks set.8 Step 8: Remove the pan and let the cake cool for 30 minutes, then refrigerate until firm, ideally overnight.9 Step 9: Run a knife around the edges, turn the cake out onto a cutting board and slice into 1/2-inch pieces, dipping the knife in water between cuts for clean slices.10 Step 10: Pan-fry the slices in a tablespoon or two of hot oil over medium heat for about 3 to 5 minutes per side until golden and crisp on both sides and heated through. Garnish with scallion and serve with oyster sauce or chili oil.getsaucepan.com/r/c1ec2054-1de6-5dd8-ac5a-99cb067cd7e3
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