Kue lobak / Chai tow kway (Chinese savory daikon / turnip cake)-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 favorites. 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 distinguishing daikon taste and aroma and you can usually achieve this at home or when you dine at restaurants which have a great dim sum.
Steamed and after cooled down
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 times since. 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.
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Kue lobak / Chai tow kway (Chinese savory daikon / turnip cake)
Ingredients
- 300 gr rice flour
- 1 tsp salt
- 450 ml water
- 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
- 2 links of Chinese sausage remove the casing and finely chopped
- 500 gr peeled and shredded daikon/radish
- 1/2 tsp white pepper powder
Chili sauce:
- 10 red chili
- 4 cloves garlic
- 1 tsp white vinegar
Instructions
- Combine the rice flour and 450 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 1 minute until fragrant. Add in the shredded daikon and stir fry for another minute
- 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. Pack it down as much as you can. This is an important step so that your cake won't get "holes" here and there. Steam cake for 1 hour.
- At the end of cooking time, It may still appear to be soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting 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
You can make Stir-fried carrot cake with this recipe too:
john l straatman says
January 30, 2017 at 12:15Is this what I woud call Lobak Koh or Kue Lobak, it does like like it?
Marvellina says
January 30, 2017 at 13:42Hi John, Yes, it is lobak koh or kue lobak 🙂
F says
October 3, 2017 at 22:47What brand of rice flour do you use?
Marvellina says
October 4, 2017 at 10:47I use the one from Erawan Marketing (Thailand). The package is clear with red writing all over. Hope that helps
F says
October 4, 2017 at 21:46Thanks Marcellina. I’ve tried making this many times with different recipes, but mine always comes out too soft to slice. I suspected that it may have to do with the brand of rice flour, but i have tried the Erwan brand that you use too. I will try making it with your recipe. Hope it works for me, I love radish cake. The best was at dim sum in Hong Kong.
Marvellina says
October 5, 2017 at 09:12Yes, give this recipe a try and please let me know if it’s good for you or not. I’ve made it several times and it always turns out good. I know! Love the dim sum in Hong Kong. Lucky for us we have a dim sum restaurant here that tastes amazing! Like the real deal!!
Helen says
May 31, 2018 at 01:33Do you recommend blending radishes instead of shredding?
Marvellina says
May 31, 2018 at 13:19Hi Helen,
You can blend it instead of shredding, it’s less labor intensive I know! You probably will need to squeeze out any extra juice from the blending process though, or it will affect the consistency of the cake. Please let me know how it turns out. I will try to blend the radish next time and see 🙂
Fanny says
July 19, 2018 at 08:34Hi cc Marvellina. Tried to make it yesterday and it’s a success. Hubby can’t stop eating it. Thank you so much for the recipes as it really hard to find it in san antonio. (The dimsum places here don’t taste good). Your chai tau kway recipe tastes exactly like we remember it. Excited to try all your other recipes. Thank you.
Marvellina says
July 19, 2018 at 12:31Hi Fanny,
Thank you so much for letting me know. I’m so happy to hear that you guys like it 🙂 I need to make this again myself.