Homemade Radish Cakes (Lo Bak Go): A Step-by-Step Video Tutorial for the Whole Family347

Hello food lovers! Today, we're diving into the delicious world of homemade radish cakes, also known as *lo bak go* (蘿蔔糕) – a beloved Cantonese staple. This isn't your average, store-bought version; we're making them from scratch, and I'm guiding you through every step with a handy video tutorial (link below!). This recipe is perfect for family cooking, involving everyone from the youngest to the oldest, and guaranteeing a delicious, satisfying outcome. Get ready to impress your family and friends with your culinary skills!

Radish cakes are incredibly versatile. They can be enjoyed pan-fried until golden brown and crispy, steamed for a softer texture, or even deep-fried for a truly indulgent treat. Their subtle radish flavor pairs wonderfully with a variety of dipping sauces, from sweet soy sauce to spicy chili oil. The beauty of this recipe is its adaptability. Feel free to experiment with additions like dried shrimp, mushrooms, or even Chinese sausage (lap cheong) to customize the flavor profile to your liking.

Why Make Homemade Radish Cakes?

While store-bought radish cakes are readily available, making them at home offers several advantages:
Control over ingredients: You can choose high-quality ingredients, ensuring freshness and minimizing preservatives.
Customization: Tailor the recipe to your family's preferences by adjusting seasoning and adding your favorite ingredients.
A fun family activity: Making radish cakes is a rewarding experience, especially when done together as a family. It's a great opportunity to bond and teach younger generations valuable cooking skills.
Cost-effective: In the long run, making your own radish cakes can be more economical than buying them regularly.
Taste the difference: Homemade radish cakes simply taste better! The fresh ingredients and careful preparation result in a superior flavor and texture.

Ingredients You'll Need:

This recipe yields approximately 6-8 medium-sized radish cakes. Adjust quantities as needed.
1 kg daikon radish (white radish), peeled and grated
200g glutinous rice flour (also known as sweet rice flour)
100g all-purpose flour
100g dried shrimp, soaked and finely chopped (optional)
50g dried shiitake mushrooms, soaked, rehydrated, and finely chopped (optional)
50g Chinese sausage (lap cheong), finely chopped (optional)
2 scallions, finely chopped
5 cloves garlic, minced
2 tablespoons sesame oil
2 teaspoons salt (or to taste)
1 teaspoon white pepper
500ml water (adjust as needed)
Oil for pan-frying or steaming

Step-by-Step Instructions (see video for visual guidance):

The video tutorial (link below) will provide a visual demonstration of each step, but here’s a written outline:
Prepare the radish: Peel and grate the daikon radish. Use a food processor for efficiency. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step is crucial for achieving the right texture.
Combine dry ingredients: In a large bowl, whisk together the glutinous rice flour and all-purpose flour.
Add the remaining ingredients: Add the grated radish, dried shrimp (if using), mushrooms (if using), Chinese sausage (if using), scallions, garlic, sesame oil, salt, and white pepper to the bowl. Mix well.
Gradually add water: Slowly add water while stirring continuously until you achieve a smooth, slightly thick batter. The consistency should be similar to thick pancake batter.
Cook the radish cakes: You have two options:

Pan-frying: Heat oil in a non-stick pan or wok over medium heat. Pour spoonfuls of batter into the pan, forming small cakes about 1-inch thick. Cook for about 3-4 minutes per side, until golden brown and crispy.
Steaming: Grease a heatproof container or steamer tray. Pour the batter into the prepared container. Steam for about 30-40 minutes, or until the cakes are cooked through.


Serve and enjoy: Once cooked, let the radish cakes cool slightly before slicing and serving. They are delicious served hot with your favorite dipping sauce.

Tips and Tricks for Success:
Squeezing out excess moisture from the grated radish is vital to prevent mushy radish cakes.
Don't overcrowd the pan when pan-frying. Work in batches to ensure even cooking.
Adjust the amount of water as needed to achieve the desired batter consistency.
Experiment with different add-ins to create your own unique flavor combinations.
Leftover radish cakes can be stored in the refrigerator for up to 3 days and reheated easily.

[Insert Video Tutorial Link Here]

I hope you enjoy making these delicious homemade radish cakes with your family! Don’t forget to share your creations and tag me in your photos on social media. Happy cooking!

2025-05-31

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