Cantonese Lo Bak Goh 蘿蔔糕

I have posted the recipe for Malaysian/Singaporean style stir fried lo bak goh or commonly known as chai tow kway, here is a similar recipe for Cantonese style with added meat and other ingredients to make it more savoury and flavoursome.

Lo bak goh 蘿蔔糕 is also called turnip cake, daikon cake or radish cake. It is a steamed stodgy cake made with rice flour and mooli/daikon. Usually seen or served pan fried in slices. This cake is a Cantonese favourite for Chinese new year and is available in all Cantonese dim sum restaurants all year round. This fried cake in dim sum restaurant normally looks pure white and quite plain with few minute pieces of Chinese sausage etc, the seasoning is usually msg, salt and some sugar. Homemade lo bak goh usually without msg and contains more 料 'lieu' or added ingredients, also the adding of soy sauce can make the cake looks not as white as those in restaurant. Chinese 'wax' meat or preserved meat like lap cheong (sausage) or lap yuk (bacon), minced pork, dried shrimps or dried scallops are common ingredients added for flavour and texture.


Here is how I normally make this savoury cake.

Ingredients:

2 - 2.5 stick lap cheong (chinese sausage)
100g skinless lap yuk (chinese bacon) or 100 -125g minced pork
2 tbsp dried shrimps, soaked
about 3 dried shitake mushroom (about 10g), soaked removed stalk
2 dried scallop, soaked and shredded (optional)
2 - 3 walnut size shallots
2 decent size clove garlic
pinch of ground pepper
0.5 - 1 tsp salt or to taste
1 - 2 tsp light soy sauce

about 750 - 800g peeled mooli or daikon
about 250ml water (can use the soaking water for dried shrimps and dried scallop to replace this water)

280g rice flour
50g tapioca starch or potato starch
300ml room temp. homemade chicken stock (or water with added chicken stock granules about 1 heap tsp)
1 tsp sesame oil

cooking oil


Method:

1. Soak the lap cheong and lap yuk (if using) in boiling liquid for few minutes till soften then finely chopped.
2. Finely chopped garlic, shallot, soaked mushrooms and dried shrimps.
3. Grate mooli/daikon. I used the food processor grater, saves a lot of work. For a very fine cake texture and save cooking time can also puree the mooli using the food processor.
   
4. Mix rice flour, starch, sesame oil and stock together.
   
5. Heat wok with few tbsp oil and fry shallot and garlic till soften. Then add sausage, bacon (or minced pork), dried shrimps, mushroom and scallop (if using). Fry till fragrant, and make sure meat does not clump together then add remaining seasoning ingredients. Remove to one side. Check if the wok has any brown sticky bits, if yes wash before proceeding to next step. Browning bits can make the cake looks greyish or brownish.
   
6. Stir fry mooli with a little oil for about 2 minutes then add 250ml water and cook for few minutes till the mooli is softened.
   
7. Stir in flour mixture, taste to check if more seasoning is needed and cook at low heat stirring all the time for till the mixture started to thicken like runny porridge before it gets too thick heat off.
   
8. Grease a large casserole dish or non loose base aluminium baking tin or 2 - 3 disposable foil oblong/round containers. Pour cake mixture into dish/container, smooth the top with dampen fingers lightly touching the surface. Ready for steaming. For one large cake this will take about 1.5 hour, for a smaller cake about 1 hour. Test with a skewer into the centre to see there is no whitish paste to ensure it is thoroughly cooked through. Once cooked, take the cake out cover loosely and leave to cool. If without a large enough steamer can cook the cake in the oven using a water bath (large roasting tray filled with some boiling water) covered with foil.
   
9. Can be eaten while warm as it is or cut into slices when cooled and fry with a little oil till both sides are golden brown. It is much easier to slice if the cake is cooled in the fridge for few hours or overnight.

Serve the cake with or without frying with Cantonese chilli oil, XO sauce, soy sauce or any favourite chilli sauce.

This cake will keep in the fridge for 4 - 5 days or frozen in chunk. If frozen, defrost before frying.



17 Feb 2010

Attached is a picture from PlumLeaf who has followed this recipe. She got it wrong using hot stock to mix the dry flour but the cakes did turn out looking good.







If you like this type of cake you may also like taro cake.