Homemade Radish Cake (Lo Bak Go)

Cut off the ends of the white radish, then peel the skin.

Slice the peeled radish into thin pieces, then stack them and julienne into thin strips.

Wash the shredded radish thoroughly in water to remove any bitterness. Then, place the radish in a cloth bag or cheesecloth and squeeze out as much water as possible.

Measure out 20g of dried shrimp and soak them in hot water until softened. Once softened, drain and finely chop them.

Peel 3 cloves of garlic and finely chop them.

In a mixing bowl, combine 250g rice flour and 60g wheat starch. Gradually add 300g water while stirring until the mixture is smooth and lump-free.

Prepare a steaming tray by lining it with cling film and lightly greasing the film with cooking oil to prevent sticking.

Heat 1 tablespoon of cooking oil in a wok over medium-high heat. Add the chopped dried shrimp and stir-fry until fragrant and slightly crispy.

Add the chopped garlic to the wok and continue to stir-fry until fragrant.

Add the shredded white radish to the wok and stir-fry for about 5 minutes until it starts to soften and release some moisture.

Pour in 300ml of water. Season with 1.5 teaspoons of salt, 1 teaspoon of sugar, 1.5 teaspoons of chicken stock powder, and 1 teaspoon of white pepper. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes.

Turn off the heat. Immediately add the prepared flour mixture to the radish mixture in the wok. Stir vigorously until everything is well combined and forms a thick paste.

Transfer the radish cake mixture into the prepared steaming tray. Use a spatula to spread and flatten the top evenly. You can lightly brush the top with a little oil for a smoother finish.

Cover the tray with another layer of cling film, poking a few holes in it to allow steam to escape. Place the tray into a steamer with boiling water.

Steam the radish cake on medium heat for 45 minutes. Ensure there's enough water in the steamer, replenishing if necessary.

After 45 minutes, check for doneness by inserting a chopstick or skewer into the center. If it comes out clean with no wet batter, it's cooked. Remove the tray from the steamer.

Let the radish cake cool completely at room temperature, then refrigerate it overnight or for at least 6-8 hours. This allows it to firm up, making it easier to slice.

Once chilled and firm, unmold the radish cake from the tray. You can trim the edges for a neater appearance if desired. Slice the radish cake into desired thickness (about 1-1.5 cm thick).

Heat 2 tablespoons of cooking oil in a non-stick pan over high heat. Place the sliced radish cake pieces in the pan, ensuring they are not overcrowded.

Pan-fry the radish cake slices on both sides until golden brown and crispy. This usually takes a few minutes per side.

Serve the pan-fried radish cake hot. Enjoy!