After my visit to Chefs Gallery, I was inspired to make some Daikon radish cake (lo bo gao). I find that many people who can’t stand daikon actually fall for the cake. Yeah, it is that good. If you have never tried it, I’d suggest go to a dimsum place or a Chinese supermarket and get some. If you are in Taiwan (and some other places in East Asia?), you are fortunate because it’s one of the breakfast staple food and can be found easily anywhere. Or, just make it yourself by following the recipe below.
The resulting cake is quite soft with crispy skin after being pan-fried. If you prefer chewier texture, you can add something called wheat starch into the mixture. I just come to prefer the softer version and I don’t have such starch in my pantry, so the recipe works for me.
Daikon Radish Cake
Yield: 2 loaves
Brown Butter Muesli Cookies
Adapted from The Grub Files
- 1 large or 2 medium daikon radishes, peeled & shredded (to make 10 cups)
- 1 medium carrot, peeled & shredded (optional. I added carrot to add some color)
- 2 slices bacon/ Chinese sausage, chopped
- 4-5 diced shiitake mushrooms (if dried, soaked in hot water first)
- 1 tbsp. dried shrimp, soaked in hot water & minced
- 3 scallions, diced
- 2 tsp. rice wine (optional)
- 2 tsp. salt
- 2 tsp. sugar
- 1/4 tsp. white pepper
- 2 cups rice flour
- 2 cups water
- 2 tbsp. vegetable oil
- Prepare the ingredients: shred daikon and carrot, chop the bacon, soak the dried shitake mushrooms and dried shrimp, dice the scallions. Reserve the water used for soaking the mushroom and dried shrimp.
- Cook the shredded daikon in large pan with some water until it becomes translucent. Drain and put aside.
- Heat some oil on the pan, add bacon/ Chinese sausage and cook about 2 min. Add mushrooms, dried shrimp, carrot, and scallions. Cook until the carrot is tender
- Lower the heat and add the daikon. Put the seasoning and adjust it to your taste. Turn off the heat.
- In a bowl, mix the rice flour and water until they blend. Pour the rice flour mixture into the pan and mix them.
- Pour the batter into the loaf pans and steam for 45-1 hour. Let cool to room temperature.
- Slice the cake and pan-fry it until the the sides become light brown and crispy.
- Serve with your favorite sauce: hot chili sauce, soy sauce, etc.
- To store the remaining cake, keep it in the fridge or freeze it.