Pan-Fried Radish/Turnip Cake (Lo Bak Gao)

Pan-Fried Radish/Turnip Cake (Lo Bak Gao)


Steamed Radish Cake
550 grams Grated Radish/Daikon/Turnip
200 grams Rice Flour
40 grams Potato Powder or Wheat Starch
20 grams Corn Starch
1 1/2 tsp Sea Salt
½ tsp Freshly Ground White Pepper
2 Scallions, sliced
4 Tbsp Crispy Dried Shrimps
Oil for pan-frying
1000ml Water


In a medium bowl, mix in the rice flour, potato powder, sea salt, white pepper, water and whisk well.

In a large pan or wok, fry the dried shrimps until crispy. Remove and set aside. Then add the scallions and grated radish. Stir-fry until soften, about 5 minutes.

Pour the flour mixture and keep stirring until the batter thickens, about 1 1/2 minutes. Then pour the thick mixture into a baking pan or tray. Smooth the top and steam the batter for about 40 to 50 minutes, or until the batter is set.

Remove the radish cake and let cool completely before slicing.

To make the pan-fried radish cake: Slice the radish cake into ¼ or ½ inch thick, and pan fry until golden color. Serve warm with some chili sauce, if desired.


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