Radish Cake (Lo Bo Gao)
Home-made radish cake is much tastier than what you can order at the restaurant. At Chinese New Year, this savory cake is served to friends and family who visit throughout the 15 days. This recipe comes from my friend Cathy but there are endless variations. You can add dried mushrooms, dried scallops ...More
Home-made radish cake is much tastier than what you can order at the restaurant. At Chinese New Year, this savory cake is served to friends and family who visit throughout the 15 days. This recipe comes from my friend Cathy but there are endless variations. You can add dried mushrooms, dried scallops and use rice flour instead of cake flour. Substitute yam or pumpkin for the radish.
Ready in 2 hours 45 mins
Ingredients
- 2 lap cheong (Chinese sausage)
- vegetable oil
- 4 tablespoons dried prawns (hae bee), soaked and chopped
- 2 tablespoons chopped preserved radish (chung choy)
- 1 bunch spring onions, chopped (reserve some for garnish)
- 20g coriander, chopped (reserve some for garnish)
- 1/2 teaspoon 5-spice powder
- salt and white pepper
- 500g white radish, peeled and cut into 1 cm cubes
- 375ml chicken broth (low salt)
- 120g cake flour
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Preparation method
Prep: 30 mins | Cook: 1 hour 15 mins | Extra time: 1 hour, coolingPan-fry slices in a little oil until both sides are golden brown before serving.
Make aheadThis cake can be wrapped in plastic and refrigerated for about 10 days. Reheat by steaming or pan-frying.
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