For the longest time, I used to think that Lo Bak Go (Chinese radish / daikon) cake was difficult to make. I had once tried to make it and it was a complete flop!  I resorted to buying Lo Bak Go at the Chinese grocery store, a white block studded with occasional pink stuff.  It was tasteless, but with a bit of oyster sauce, it would beat waiting in line at the Dim Sum Restaurant.  It wasn't until my sister-in-law's mother, who is an excellent Chinese cook, showed me how to make it.  There is absolutely no rocket science in this Chinese radish cake.  You just need to know what it's supposed to look and feel like and the Lo Bak Go recipe is fool proof.

I have given weights for the fixins, but it's really personal preference.  The key is to ensure that your "cake"  is going to solidify by ensuring that you have sufficient rice flour in the mix.

Tips for making lo bak go (savory daikon cake)

Since Lo Bak Go requires a lot of daikon if you want to make it healthy,  I suggest investing in an electric food processor.  I received my first and only food processor as a birthday gift back in college.  It has been one of the best gifts, and I use it constantly in the kitchen.  Go for the Cuisinart brand with multiple blades and it will last you forever! See the Helpful Tools.

The other tip I have is to make sure you use rice flour and NOT glutinous rice flour, because not all rice flours are the same.  You CANNOT substitute rice flour for glutinous rice flour for your recipes!

Peel and  grate Chinese radish / daikon.  I usually use a food processor which takes minutes!

Dice all fixins.  Fry Chinese sausage to render fat. (turn fat into oil). You can decide to keep all the rendered fat or scoop some out. Use  the rendered fat to saute the shitake mushrooms and shrimp.

Remove cooked fixins and set aside. 

Using some fat from Chinese sausage, saute daikon until cooked and translucent. The daikon will start to release its "juices". Add the water, salt, chicken bouillon powder and pepper. Mix.

Turn the stove off. Slowly add the rice flour a little at a time to avoid lumps. The radish "juices" and rice flour should thicken to a very thick paste.  It will be somewhat hard to stir.

Add the Chinese sausage, shitake mushrooms, dried shrimp and scallions (chives)

Spread the mixture in your steaming container. If you don't have a large enough pot for steaming, you can spread it into smaller containers. Make sure to press it firmly to the bottom to remove any air pockets. Look from the base to ensure there are no air pockets on the base as well.

Steam for 75 minutes. The larger the container, the longer it will take to steam. You can test for doneness by inserting a chopstick or skewer into the lo bak go.  If it comes up fairly clean with no wet sticky mixture, it is done.  Let cool before turning out the lo bak go.  

If you like to have crispy edges, just like at Dim Sum, slice the Lo Bak Go and saute in a skillet with oil. Sauteeing the lo bak go is easier when the cake has been refrigerated overnight.