Quick Answer
Lo bak go is a savory steamed radish cake. Pan-frying is the second cooking stage: first steam the batter until set, then chill it so slices hold together. Use regular rice flour, not glutinous rice flour.
Basic Facts
- One cake, about four portions; 40-minute steaming checkpoint plus 4-8 hours chilling; lined cake pan that fits the steamer. A 9-by-9-inch pan is a source-supported option if it fits.
Ingredients
Use 2 lb (907 g) peeled Chinese white radish or daikon, 8 oz (227 g) regular rice flour, 1.5 cups water, 1 oz dried shrimp, one Chinese sausage, two garlic cloves and two scallions. Season with 1.5 tsp salt, 2 tsp bouillon, half a tsp white pepper and 1 tsp sesame oil. Have neutral oil for cooking and greasing.
Cook the radish before adding flour
Wash the weighed, peeled daikon, then grate or finely shred it before cooking. Keep its released juices as part of the mixture alongside the measured recipe water; do not discard the juices. Soak and mince shrimp; dice sausage, garlic and scallions. Mix flour with measured water. Fry garlic and shrimp in 1 tbsp oil, add sausage, then shredded radish. Cover until radish releases liquid and softens, approximately 8-10 minutes overall; season.
Thicken, then steam in a lined pan
Stir the flour slurry and gradually mix into the hot radish, stirring until thickened. Transfer to a greased, base-lined pan. Steam over boiling water approximately 40 minutes; shallow pans may finish sooner. A skewer should emerge without wet batter.
Chill before cutting and frying
Cool promptly and refrigerate, allowing 4-8 hours to firm up before slicing. Pan-fry slices in a little oil until both sides brown. For refrigerated leftovers, heat the center to 165 F (74 C), not just the surface.
Quick reference
Do not squeeze out all radish juice and then replace it with an unmeasured amount of water. If the cake fails to set, check the flour type, weighing and steaming depth before adding more flour to the next batch. A cold firm cake is easier to handle than a hot soft one.
Frequently Asked Questions
Why did my cake break in the skillet?
Check whether it was chilled long enough to firm up and whether the center had set during steaming. Use a wide spatula and turn gently.
Can I omit dried shrimp and sausage?
Yes, but that changes the flavor and seasoning. Use vegetable bouillon if you also need the cake to be vegetarian.
Related cooking and sources
For another dish at the table, see cantonese siu mai recipe and cantonese brunch.
Recipe basis: Made With Lau recipe and illustrated method. Food safety: USDA thermometer guidance, FDA safe food handling and USDA leftovers guidance. Cooking times are checkpoints; a thermometer determines meat doneness.