Made of rice flour and daikon/radish/turnip and studded with dried shrimp, Chinese sausage and then steamed and pan-fried.
I remember the middle-age man who rode on his motorcycle with a large rectangle shape crate securely position on the passenger seat passed by our neighborhood calling out “kue kue” (means cake, but not the sweet cakes as you imagine)before dinner time almost everyday selling lots of savory snacks. We would wave and called “kue kue” too and he would stop in front of our house. He would open up his crate and in there you would see all these delicious food siu mai, chee cheong fun (steamed rice rolls), jien dui (sesame balls), savory daikon/radish cake, and many other typically seen dim sum items.
The savory daikon/radish cake is one of my favorite. His version is actually deep-fried. We call this Kue Lobak in Indonesia and Lo Bak Go in Cantonese.
If you make this at home, you will soon learn that homemade lo bak go or kue lobak is truly the best. I love lo bak go with distinguish daikon taste and aroma and you can usually achieve this at home or when you dine at restaurants which have great dim sum. Most of the store-bought ones usually have more flour and less daikon taste, which is suitable for stir-frying, but I like this steamed version and then pan-fried. The pan-frying creates this thin golden crust on the outside.
This is an easy and pretty fool-proof recipe that mom gave me and I’ve made it several time since.
Savory daikon/radish cake (1 of 8"x6" square pans)
- 2 Tbsp cooking oil
- 5 shallots peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 50 gr dried shrimps soaked in water and finely chopped
- 100 gr Chinese sausage remove the casing and finely chopped
- 300 gr rice flour
- 1 tsp salt
- 500 ml water
- 500 gr daikon/radish peeled and shredded
- Dash of white pepper powder
- 10 red chili
- 4 cloves garlic
- 1 tsp white vinegar
Combine the rice flour and 500 ml of water. Stir into smooth batter
Preheat wok/skillet. Add in cooking oil. Saute shallots, garlic and fragrant, about 1 minute. Add the dried shrimp and saute for another minute. Add Chinese sausage and cook for another 2 minutes until fragrant. Add in the shredded daikon and stir fry for another minute. Add in 50 ml of water and cook until the daikon is soft
Meanwhile, get your steamer ready on high heat. Give the flour mixture a stir and then pour into the wok/skillet and continue to stir until mixture started to thicken. Remove from the heat. Pour the mixture into a 8"x 6" greased heat-proof dish. This is a very thick batter. Use the back of a spoon to press the batter down into the dish and let the cake steam for 1 hour.
At the end of cooking time, It may still appear to be very soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempt to cut into slices. It will firm up nicely for you.
You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side
Preparing chili sauce:
Place all the ingredients for chili sauce in food processor and process into a paste. It supposed to be spicy and a little bit tangy
I thought I was in heaven when I had this for breakfast two days in a row !!!! I will definitely be making this again very soon