Cantonese style daikon / Chinese radish cake usually served at Dim Sum. The homemade version is loaded with fixins, rather than finding the occasional mushroom or sausage in the restaurant version.
Fry Chinese sausage to render fat. You can decide to keep all the rendered fat or scoop some out. Use some of the fat to saute the shitake mushrooms and shrimp.
Remove cooked fixins and set aside
Using some fat from Chinese sausage, saute shitake mushrooms and shrimp together. Remove.
Using some fat from Chinese sausage, saute daikon / Chinese radish is very soft and translucent. The daikon will start to release its "juices".
Turn the stove off
Add the water, salt, chicken bouillon powder and pepper. Mix
Slowly add the rice flour a little at a time to avoid lumps. The daikon "juices" and rice flour should thicken to a very thick paste.
Add the Chinese sausage, shitake mushrooms, dried shrimp and scallions
Spread it 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 60 minutes. The larger the container, the longer it will take to steam.
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 fry / brown in a skillet.
Notes
This makes a 9 x 5 x 2.5" pan. Since the Lo Bak Go (turnip cake) requires steaming, make sure that you have a container large enough to steam. I usually place the pan on a trivet in my wok. Make sure you check the water level to ensure that your water has not completely evaporated!
Keyword Cantonese turnip cake, Cantonese white radish cake, Chinese turnip cake, Chinese white radish cake, Lo Bak Go, Rice flour, white radish, white turnip
Tried this recipe?Let me know how it was or if you have any questions or suggestions!