No-Steam Radish Cake | In the Kitchen with Mandy Lee
Mandy Lee is rethinking one of the most beloved Cantonese dishes: radish cake. Instead of creating more humidity in her kitchen and racking up a big gas bill, she is pan-frying her radish cake to golden brown perfection. Before serving, the radish cake is topped with flavorful Mushroom XO Sauce and a gooey onsen egg. GET THE RECIPE ►►
PREP TIME: 20 minutes
COOK TIME: 2 hours
MAKES: 6 cakes
INGREDIENTS
Radish Cake
1 pound (450g) peeled daikon/Chinese white radish, see note*
2 cups (480g) neutral tasting stock such as store-bought pork stock or chicken stock
1/2 teaspoon fine sea salt
tap here
1 1/2 cups (195g) white rice flour (not glutinous/sweet rice)
cornstarch, for dusting
freshly ground black pepper, to taste
Mushroom XO Sauce
1/2 pound (225g) fresh shitake mushroom, or other varieties but try not to use button mushrooms
8 tablespoons vegetable oil, divided
1/4 cup (25g) dried shrimp
1 tablespoon shaoxing wine, cognac, or sherry
3 garlic cloves, peeled
2 small shallots, peeled
1/4 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 links of cantonese sausages, diced
1 small handful of dried red chili flakes
1 tablespoon oyster sauce
6 onsen eggs, to serve
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chinese Radish Cake For Chinese New Year Recipe - Lo Bak Gou Steamed and Fried
#lobakgo #radishcake #homecooks
A Chinese New Year tradition for us, we make this delicious radish cake annually. Can be consumed steamed, pan fried or fried with egg.
Start by soaking 4 Chinese mushrooms in water for 2 hours. Soak a handful of dried shrimp and dried scallops separately in water for 1 hour. After soaking, combine all the soaking water into a container.
Grate about 750g of radish. Slice thinly another 150g of radish. Combine the 2 radishes in another container. If you find that one radish is not enough, simply use the 750g grated portion will do, or have a total combined weight of at least 750g for both grated and sliced radish.
Add the combined radish into a wok, followed by the soaking water. Make sure the radish is drained of excess water before adding. Cook the radish for about 10 minutes until the radish is soft.
Next, strain the radish and retain the cooking liquid. Pour out 1 cup of the liquid into a container or a bowl. Add 130g rice flour, 30g wheat flour and 30g corn flour to the liquid. Mix well until you get a smooth and thick white batter.
In the same wok, fry 2 chopped shallots until they are aromatic. Next add 1 finely diced Chinese sausage and 1 finely diced waxed duck liver. Fry for a minute to render the meat fat.
Next, add the pre soaked dried shrimp, dried scallops and Chinese mushrooms. Fry for a few minutes until the flavours are well mixed. Season with some Sarawak white pepper.
Add the radish and mix well. Season with 1/4 tsp salt, 1/2 tsp sugar, 1 tsp Chinese wine, 1 tsp light soya sauce and more pepper. Stir and mix well. Once everything is mixed well, add the flour batter and stir until you get a sticky batter mixture.
Remove from stove and pour the mixture into an aluminium tray that has been lightly oiled at the bottom. Smoothen the surface. Then steam the mixture in wok for about 1 hour.
After an hour, the steamed radish cake will have set. You can use a long toothpick or satay stick to poke all the way in and when removed, you shouldn’t get any or too much sticky batter stuck to the stick.
Let the cake cook down, then cover with a flat plate and flip the cake onto the plate. It should be firm on the outside and slightly jiggly. Garnish with diced bak kwa and green scallion.
To eat it as a steamed cake, simply reheat by steaming a wok for 10 minutes. Once it’s warmed up, just cut into slices to enjoy.
To pan fry, cut the cake into thick strips. Pan fry the strips in a pan with some oil until they turn a crusty golden brown on both sides. Plate and enjoy with some chilli sauce.
Watch for a separate recipe video on how to fry this with eggs too.
View the blog post at
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low
DIM SUM - Turnip Cake Lo Bak Go Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
It is been a while since the last time I post a dim sum recipe. Just in case you don’t know what dim sum is. It is a Cantonese style brunch that people normally enjoy with tea. It is a variety of food that is prepared as small portions and served in a bamboo steamer or on a small plate. I am a super fan of dim sum. I have a playlist of all the dim sum recipes that I love. I will put the link in the description. You can check it out later. But now I am going to show you another classic - Cantonese turnip cake. I know it sounds weird. But this is a dim sum staple. So let’s get started.
???? DIM SUM PLAYLIST -
???? RELATED VIDEOS
Homemade Cantonese Lap Cheong Sausage Recipe -
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS (Serves 8-10)
- 800 grams of Chinese radish
- 400 grams of soaking water to cook the radish
- 3 tbsp of cooking oil
- 3 ounces of shallot
- 4 cloves of garlic
- 100 grams of Chinese sausage (La Chang) [Amazon Link:
- 100 grams of Chinese bacon (La Rou) [Amazon Link:
- 4 pieces of dried mushroom [Amazo Link:
- 30 grams of dried shrimps [Amazon Link:
- 30 grams of dried scallop [Amazo Link:
- 400 grams of rice flour [Amazon Link:
- 120 grams of wheat starch [Amazon Link:
- 800 grams of water
- 2 tsp of salt
- 2 tsp of sugar
- 1 tbsp of oyster sauce [Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- White pepper to taste [Amazon Link:
Chinese Turnip Cake Recipe (Radish Cake) Kayanoya & CiCi Li
Chinese Turnip Cake Written Recipe:
Chinese Turnip cake, also known as white radish cake, is a very popular dim sum dish. It’s usually made with rice flour, white radish, and a variety of fillings. It’s steamed and then pan-fried until golden brown.
Today we are partnering with Kayanoya, and we’ll use Kayanoya Original Dashi Stock Powder to make Chinese Turnip Cake. I’m sure you and your family will enjoy it!
Recipe:
Serve 8×8 turnip cake
Prep time: 30 minutes
Cook time: 1 hour 20 minutes
For the filling:
1 tablespoon oil
2 links Chinese sausage, chopped
3 shiitake mushrooms, chopped
2 tablespoons small dried shrimp, chopped, presoaked
1 ½ tablespoon scallions, white part, minced
2 pounds Chinese white radish, peeled and grated
2 ½ cups water
For the batter:
1 pound rice flour
4 tablespoons cornstarch
Pinch of salt
Pinch of white pepper
2 tablespoons oil
1 package Kayanoya Original Dashi Stock Powder
For the dipping sauce:
2 tablespoons Kayanoya Double Aging Soy Sauce
1 teaspoon sesame oil
1 ½ tablespoons scallions, green part, minced
For the pan-frying:
2 tablespoons oil
-----
蘿蔔糕是一種很受歡迎的傳統糕點。一般使用在來米粉、白蘿蔔、和其它美味的餡料製成。先蒸到熟,再煎到金黃美味。
今天我和茅乃舍合作。我會使用茅乃舍湯底做蘿蔔糕。我相信您和家人一定會愛上它的!開始吧!
食譜:
準備時間:30 分鐘
烹飪時間:1 小時 20 分鐘
對於餡料:
1 湯匙油
2 根臘腸,切粒
3 個香菇,切粒
2 湯匙小蝦米,切粒,提前浸泡
1 ½ 湯匙蔥白,切花
2 磅白蘿蔔,切絲
2 ½ 杯水
對於麵糊:
1 磅在來米粉
4 湯匙玉米澱粉
少許鹽
少許白胡椒
2 湯匙油
1 包茅乃舍湯底
對於沾醬汁:
2 湯匙茅乃舍二段熟成醬油
1 茶匙芝麻油
1 ½ 湯匙蔥綠,切花
對於平底鍋煎:
2 湯匙油
-----
Facebook Page:
Where to buy:
Citysuper 銅鑼灣 - 時代廣場/尖沙咀 - 海港城/沙田 - 新城巿廣場/中環 - 國際金融中心/啟德 – AIRSIDE
Products:
Kayanoya Original Dashi Stock Powder 茅乃舍湯底
Kayanoya Original Mushroom Stock Powder 茅乃舍香菇湯底
Kayanoya Original Shrimp Stock Powder 茅乃舍蝦湯底
Kayanoya Double Aging Soy Sauce 茅乃舍二段熟成醬油
Stay in touch with CiCi:
#CiCiLi #AsianHomeCooking #茅乃舎 #日式湯底 #出汁
© All Rights Reserved.
Learn how to make turnip cake from Hong Kong's top chef
Turnip cake is what people can eat all year round for dim sum, but it’s a traditional dish eaten during Lunar New Year.
In the run up to the festival, many households are busy making turnip cake to eat and give to family and friends.
We’ve enlisted the help of executive chef Ho Wai-sing of The Royal Garden Chinese Restaurant to teach us how to make turnip cake from scratch.
Mama's Steamed Chinese Carrot Cake - 萝卜糕
Contrary to the name, this is actually radish / daikon. Not carrot. This is my parent's recipe, but I'm slowly adjusting it to my liking. :)
This Cantonese dish that is commonly found in Chinese dim sum menus and it's my babies's favourite! It's usually prepared during Chinese New Year but delicious food need no occasion! It's great for breakfast, tea break or bring it to a party. Give your family and friends a treat today!
Thank you for watching my videos!
I'm just a humble stay at home Mom and these are actual meals I cook for my little family.
If you like what you see, do give me a LIKE and SUBSCRIBE for more videos.
Thank you again!
Check out my blog