Skip to main content

Pan-Fried Radish Cake

This Pan-Fried Radish Cake or also known as Lo Bak Gao is the popular dish that you can get at most Dim Sum restaurants. For this recipe, I have added some dried shrimps and scallions for flavoring. As for the batter, I used the combination of rice flour, corn starch and potato powder. The latter will give a firmer texture. If you can't find any potato powder, then replace it with wheat starch.

Pan-Fried Radish/Turnip Cake (Lo Bak Gao)


Steamed Radish Cake
550 grams Grated Radish/Daikon/Turnip
200 grams Rice Flour
40 grams Potato Powder or Wheat Starch
20 grams Corn Starch
1 1/2 tsp Sea Salt
½ tsp Freshly Ground White Pepper
2 Scallions, sliced
4 Tbsp Crispy Dried Shrimps
Oil for pan-frying
1000ml Water


In a medium bowl, mix in the rice flour, potato powder, sea salt, white pepper, water and whisk well.

In a large pan or wok, fry the dried shrimps until crispy. Remove and set aside. Then add the scallions and grated radish. Stir-fry until soften, about 5 minutes.

Pour the flour mixture and keep stirring until the batter thickens, about 1 1/2 minutes. Then pour the thick mixture into a baking pan or tray. Smooth the top and steam the batter for about 40 to 50 minutes, or until the batter is set.

Remove the radish cake and let cool completely before slicing.

To make the pan-fried radish cake: Slice the radish cake into ¼ or ½ inch thick, and pan fry until golden color. Serve warm with some chili sauce, if desired.


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W