Chinese Steamed Daikon Cake Recipe (Lo Bak Go)

Daikon radish: A large white radish with a mild, slightly sweet flavor, often used in Asian cuisine.

Rice flour: A fine flour made from ground rice, essential for the cake's texture.

Cornstarch: Used to help bind the ingredients together and provide a smooth texture.

Dried shrimp: Small, sun-dried shrimp that add a concentrated umami flavor to the dish.

Chinese sausage: A sweet and savory cured sausage that adds depth and richness.

Salt: Enhances the overall flavor of the dish.

Sugar: Adds a touch of sweetness to balance the savory elements.

White pepper: Provides a mild heat and subtle flavor.

Water: Used to create the batter and achieve the right consistency.

When preparing the daikon radish, make sure to squeeze out the excess water thoroughly after grating. This step is crucial because too much moisture can affect the texture of the steamed cake, making it too soft and preventing it from setting properly. Use a clean kitchen towel or cheesecloth to wring out as much liquid as possible. This will ensure that the rice flour mixture binds well with the other ingredients, resulting in a firm and cohesive lo bak go.

• daikon radish - Substitute with turnip: Turnips have a similar texture and mild flavor, making them a good alternative in this recipe.

• rice flour - Substitute with glutinous rice flour: Glutinous rice flour can provide a similar texture, though it may be slightly stickier.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can be used in the same quantity.

• dried shrimp - Substitute with dried scallops: Dried scallops offer a similar umami flavor and can be chopped to mimic the texture of dried shrimp.

• chinese sausage - Substitute with bacon: Bacon provides a similar smoky and savory flavor, though it may be slightly less sweet.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and a depth of flavor, though it will also add a bit of color.

• sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor profile.

• white pepper - Substitute with black pepper: Black pepper has a similar heat and can be used in the same quantity, though it has a slightly different flavor.

• water - Substitute with chicken broth: Chicken broth can add additional flavor to the cake, making it more savory.

• Allow the daikon cake to cool completely at room temperature before storing or freezing. This helps to prevent condensation, which can make the cake soggy.

• For short-term storage, wrap the daikon cake tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days.

• To freeze, cut the daikon cake into individual slices. This makes it easier to thaw and reheat only the amount you need.

• Wrap each slice in plastic wrap, then place the wrapped slices in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag to prevent freezer burn.

• Label the freezer bag with the date so you can keep track of how long it has been stored. The daikon cake can be frozen for up to 3 months.

• When ready to use, thaw the desired number of slices in the refrigerator overnight. Alternatively, you can use the defrost setting on your microwave for a quicker option.

• Once thawed, you can reheat the daikon cake slices by pan-frying them until golden brown. This will help restore their texture and flavor.

• For an extra touch, serve the reheated daikon cake with a dipping sauce made from soy sauce, sesame oil, and a touch of chili paste.

• Pan-frying: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the slices of daikon cake in the skillet and cook for 2-3 minutes on each side until they are golden brown and crispy. This method enhances the texture, giving a delightful contrast between the crispy exterior and the soft interior.

• Steaming: Set up a steamer and bring the water to a boil. Place the slices of daikon cake on a heatproof plate and steam for about 5-7 minutes until heated through. This method retains the cake's original soft and moist texture.

• Microwaving: Place the slices of daikon cake on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may not provide the best texture.

• Oven reheating: Preheat your oven to 350°F (175°C). Place the slices of daikon cake on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 10-15 minutes until heated through. This method is great for reheating multiple slices at once.

• Air frying: Preheat your air fryer to 350°F (175°C). Lightly brush the slices of daikon cake with vegetable oil and place them in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are crispy and heated through. This method combines the benefits of pan-frying and oven reheating, giving a crispy exterior with minimal oil.

• Grater: To grate the daikon radish into fine shreds.

• Mixing bowl: To combine the rice flour, cornstarch, salt, sugar, and white pepper with water.

• Measuring spoons: To measure out the salt, sugar, and white pepper accurately.

• Measuring cup: To measure the 300 ml of water needed for the recipe.

• Knife: To chop the dried shrimp and Chinese sausage into small pieces.

• Cutting board: To provide a surface for chopping the dried shrimp and Chinese sausage.

• Greased pan: To pour the mixture into for steaming.

• Steamer: To steam the daikon cake mixture for 60 minutes.

• Spatula: To help spread the mixture evenly in the pan.

• Cooling rack: To let the steamed daikon cake cool down before slicing.

• Frying pan: To pan-fry the sliced daikon cake until golden brown if desired.

Prepare ingredients in advance: Grate the daikon radish and chop the dried shrimp and Chinese sausage the night before.

Use a food processor: Speed up grating the daikon radish by using a food processor instead of a hand grater.

Pre-mix dry ingredients: Combine the rice flour, cornstarch, salt, sugar, and white pepper in a bowl ahead of time.

Steam multiple batches: If you have a large steamer, steam multiple pans of daikon cake at once.

Use parchment paper: Line the pan with parchment paper for easy removal and less cleanup.