Food For Four

Chinese White Radish Cakes (Luo Bo Gao)

Posted on | December 6, 2009 | Asian Recipes, Chinese, Recipes | No Comments

white radish cake

Last time when I made the pork and prawn salad, I over bought and I still have a large white radish left in my fridge. I saw a recipe for radish cakes and it instantly caught my eyes. These are the ones they serve at yum cha.

The recipe makes very tasty radish cakes with plenty of sausage and dried shrimp goodies in it, and very crispy on the outside. I just like these radish cakes with chilli sauce. This recipe makes 8 pieces and I find that is way too much for two people. I like radish cakes but not so much to be completely full by it.

Now that I have made these radish cakes, I honestly don’t think the the reward-to-effort ratio is high enough to make it again. All that grating, wringing to extract the liquid (at least I got a good arm workout), steaming and frying took a lot of effort. Not to mention the almost disaster I had with the baking pan being too big for my steamer. I had to improvised and use tea towels to cover around the edges of the lid so that steam doesn’t escape. A lot of steam did escape and my steamer was completely dried and I was steaming without any water for a while. At least I realised it in time and no damage was done to the pot.

white radish cake 2

Chinese White Radish Cakes (Luo Bo Gao) recipe adapted from Asian Dumpling Tips. I omitted wheat starch which I didn’t have it. Also I used a 2ocm square baking tins for the aesthetic appeal. The mixture didn’t fit in one 20cm cake tin but not enough for two tins. So I used a smaller round tin for the second batch.


2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped



In a large bowl, combine rice flour, wheat starch, salt and pepper. Set aside.

Drain and finely chop the shrimp.

Peel the white radish and grate it through the small holes of your grater. Put the grate radish in a muslin cloth or a clean kitchen towel and squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.

Pour the white radish liquid into a medium pot. Add the grated white radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer.

Remove from the heat. Slowly add the rice flour mixture and mix continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.

Set up the steamer and bring to a boil over high heat.

Brush two cake pans with a little oil and divide the batter between the 2 pans. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.

Carefully place one of the filled pans on the steamer rack, cover, and steam for 40 minutes. The other filled pan should be covered and left sitting at room temperature while the first one cooks, or it can be cooked simultaneously in another pot.

Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the radish cakes to cool to room temperature. Cook the other filled cake pan.

Un-mold onto a cutting board and cut into desired pieces. Fry them on medium high heat in oil, until crispy and browned, about 4 minutes on each side. Serve with oyster and/or hot sauce.

white radish cake 3

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