Radish cake, also known as lo bak go (萝卜糕) in Cantonese, is a popular savory dish in Chinese cuisine. Often served as a snack, appetizer, or part of dim sum, radish cake is made from grated white radish, rice flour, and a few key seasonings. The cake is steamed and sometimes pan-fried to create a crispy, golden crust on the outside, while remaining soft and flavorful on the inside. This dish is not only delicious but also quite versatile, as you can adjust the ingredients to suit your taste. Below is a detailed, easy-to-follow guide to cooking radish cake from scratch.
Ingredients You Will Need
The following ingredients will serve 4 to 6 people. You can adjust the quantities according to the number of servings you need.
- 1 large white radish (daikon radish)
- 1 cup rice flour
- 1/4 cup tapioca starch (optional for extra texture)
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons Chinese sausage (lap Cheong), thinly sliced
- 2 tablespoons shiitake mushrooms, dried and soaked
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2-3 tablespoons fried shallots (optional)
- 3/4 to 1 cup water or broth (depending on the moisture of your radish)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional for extra umami)
Preparing the Radish
The first step in making radish cake is preparing the radish. Radish, especially the large daikon variety, has a slightly pungent flavor when raw, but it becomes mild and tender when cooked.
Peel the Radish: Use a vegetable peeler to remove the outer skin of the radish. The skin can be tough and bitter, so peeling it off is essential.
Grate the Radish: Use a box grater or a food processor to grate the radish into thin, fine shreds. You should end up with about 4 to 5 cups of grated radish. Be sure to collect any juice that comes out during the grating process, as it will add flavor and moisture to your radish cake batter.
Drain Excess Liquid: After grating the radish, you’ll notice that it releases quite a bit of water. Place the grated radish in a fine mesh strainer over a bowl and press it gently to remove the excess liquid. Keep this juice aside, as you’ll use it in the recipe to help form the batter.
Preparing the Fillings
Radish cake can be customized with a variety of fillings, such as dried shrimp, Chinese sausage, and mushrooms. These ingredients enhance the flavor and texture of the dish, giving it a rich umami profile.
Soak the Dried Shrimp: If you’re using dried shrimp, soak them in warm water for about 15 minutes to rehydrate them. Once softened, drain and chop them into small pieces.
Slice the Chinese Sausage: Chinese sausage (lap Cheong) is sweet and savory. Slice the sausage into thin rounds, approximately 1/8 inch thick.
Rehydrate the Shiitake Mushrooms: If you’re using dried shiitake mushrooms, soak them in hot water for 20-30 minutes. After they have softened, drain and thinly slice them.
Fry the Shallots: If using fried shallots, you can add these to the radish cake batter for extra flavor. Alternatively, reserve them to sprinkle on top of the cake when serving.
Making the Radish Cake Batter
Now that your radish and fillings are ready, it’s time to make the batter. This will hold everything together and give the radish cake its signature texture.
Heat the Oil: In a large pan, heat the vegetable oil over medium heat. Once hot, add the sliced Chinese sausage and fry for about 2 minutes until fragrant. Then, add the dried shrimp and sliced shiitake mushrooms. Stir-fry the mixture for another 2-3 minutes until everything is cooked and fragrant.
Cook the Radish: Add the grated radish to the pan. Stir it well and let it cook for about 5 minutes, allowing the radish to soften and release more moisture. You should see the radish shrinking slightly.
Season the Radish: Add the salt, sugar, white pepper, soy sauce, oyster sauce (if using), and sesame oil. Stir the mixture thoroughly, ensuring that the seasonings are well distributed. Taste and adjust the seasoning as needed. If the mixture is too dry, add a little bit of the reserved radish juice or water to create some moisture.
Make the Batter: In a large mixing bowl, combine the rice flour and tapioca starch (if using). Gradually add the radish juice (or water), mixing continuously until you form a smooth batter. The batter should be thick but pourable, similar to the consistency of pancake batter. If it’s too thick, add more water or broth until the desired texture is reached.
Combine the Mixture: Pour the cooked radish and filling mixture into the bowl with the rice flour batter. Stir everything together until the radish is evenly coated with the batter. You should have a thick, sticky mixture at this point.
Steaming the Radish Cake
The next step is to steam the radish cake. Steaming gives the cake its soft, gelatinous texture while cooking it thoroughly.
Prepare the Steamer: Fill a large wok or pot with water and bring it to a simmer. Grease a round or square heatproof dish with a little oil. This will prevent the radish cake from sticking.
Pour the Batter into the Dish: Pour the radish cake mixture into the prepared dish. Use a spatula to smooth the top and make it as even as possible. Tap the dish gently on the counter to release any air bubbles trapped inside.
Steam the Cake: Place the dish into the steamer and cover it with a lid. Steam the radish cake on medium-high heat for about 45-60 minutes, or until it is firm to the touch and cooked through. Check the water level in the steamer occasionally to ensure it doesn’t run dry. If necessary, add more water.
Test for Doneness: To check if the radish cake is done, insert a toothpick or a skewer into the center of the cake. If it comes out clean and the cake feels firm, it’s ready.
Cooling and Serving
Once the radish cake is steamed, it needs to cool before serving. You can either enjoy it right away or store it for later.
Cool the Cake: Remove the steamed radish cake from the steamer and allow it to cool at room temperature for about 15-20 minutes. The cake will firm up further as it cools.
Cut the Cake: Once cooled, use a sharp knife to cut the radish cake into small squares or wedges. You can serve it as-is or pan-fry it for added texture.
Optional Step: Pan-Frying for a Crispy Exterior
For an extra crispy exterior, you can pan-fry the radish cake before serving. This step adds a delightful contrast between the crispy outside and soft inside.
Heat the Pan: In a non-stick frying pan, heat a little vegetable oil over medium heat.
Fry the Radish Cake: Place the cut radish cake pieces in the pan. Fry each side for about 2-3 minutes, or until golden brown and crispy.
Serve: Serve the pan-fried radish cake with a dipping sauce of soy sauce or chili sauce, and garnish with chopped cilantro or green onions for a fresh touch.
Tips for the Best Radish Cake
Moisture Control: Radish cakes require a balance of moisture. If the mixture is too wet, the cake will be mushy. If it’s too dry, it won’t hold together properly. Use the radish juice to help control the moisture level.
Add More Fillings: Feel free to add extra fillings like mushrooms, dried scallops, or even vegetables to make the dish more flavorful.
Use the Right Dish: Choose a dish that fits in your steamer. A dish that’s too large or too small will affect how evenly the radish cake cooks.
Steaming Time: Make sure to steam the radish cake long enough for it to firm up. If you’re unsure, you can always steam it a little longer.
Conclusion
Radish cake is a flavorful, comforting dish that brings together the earthiness of radish, the umami of seasonings and fillings, and a wonderful soft texture with a crispy edge when pan-fried. It’s perfect for any occasion, whether served as part of a meal or as a snack. With this detailed guide, you can make your own homemade radish cake from scratch, impressing your friends and family with this delicious traditional Chinese dish.
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