Daikon Radish Cake (Lo Bo Gao/Tsai Tao Gwe)
- camissonia
- 14 hours ago
- 1 min read
Another dim sum staple. Many moons ago (circa 1986), my grandmother did a test run of this recipe on one of her weekend cook fests at my apartment in Montebello. It was fantastic, and I've been striving, out of nostalgia, to duplicate her perfect rendition. After much trial and error, I've come to the conclusion that too much rice flour makes the radish cake one tough cookie. So here's the refined version.
Notes
1
Shred radish and place in medium pan with 1 cup of water. Bring to a boil; reduce heat to simmer, cover and cook about 20-30 minutes until radish is tender, then strain, reserving 1 cup of the cooking liquid (if not enough for 1 cup, add hot water); set aside.
2
Place shiitake mushrooms and dried shrimp in a bowl and cover with hot tap water. Soak for 20 minutes or until softened. Remove the stems from the softened mushrooms and chop the caps along with the rehydrated shrimp into very small dice; set aside.
3
Finely chop the Chinese sausage or ham and the scallions; set aside.
4
Heat 2 tbsp vegetable oil in a skillet over medium high heat. Add diced mushrooms, chopped dried shrimp, diced Chinese sausage and dried shallots; sauté for about 5 minutes then stir in the scallions. Remove from heat and set aside.
5
Add salt, sugar, white pepper, rice flour, cornstarch and 1 cup of reserved daikon cooking liquid to the shredded daikon radish. Mix well to combine.
6
Oil a 9" x 5" baking pan, then pour in the daikon radish mixture.
7
Bring steamer up to a rolling boil over high heat. Place baking pan in the steamer, cover, reduce heat to medium high and steam for about 1 hour. Remove pan from steamer and let cool to room temperature.
8
Run a butter knife around the edges of the radish cake, then invert pan onto a chopping board. Slice the radish cake into 1" slices. Heat 1 tsp of vegetable oil in skillet over high heat. Add radish cake slices in a single layer and cook about 2-3 minutes per side until lightly browned (cover pan if necessary). Cook in batches if needed.
9
Serve with your favorite dipping sauces on the side.
Instructions
1 large or 2 medium daikon radishes peeled & shredded (about 10 cups)
3 dried shiitake mushrooms
1 tbsp dried shrimp
1 Chinese sausage (lap chang) finely chopped or 1/4 cup minced ham
2 scallions finely chopped
2 tbsp fried shallots
2 tsp kosher salt
1/2 tsp sugar
1/4 tsp white pepper
1 1/2 cups rice flour
1 tbsp cornstarch
2 tbsp vegetable oil
Oyster sauce
Sriracha
Sambal
Chinese sweet hot mustard
Light soy sauce
Sweet chili sauce
Dipping Sauces
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Daikon Radish Cake (Lo Bo Gao/Tsai Tao Gwe)
Prep Time
30 min
Cooking Time
1 hour
Rest Time
10 min
Total Time
1 hour 40 min
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