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Learn to make Radish Cakes 蘿蔔糕

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Hi all,


I work in a Chinese restaurant here in Taipei, Taiwan and we'd like to present a video teaching you how to make Radish Cakes! Many of you may know this popular dim sum dish by its Cantonese name "Lo Bak Go".

This is our own personal variation on the traditional Radish Cake, so you'll see something a bit different than you're used to!


Enjoy the video, hope you have as much fun watching as we did making!


Drunken Monkey Eats Taiwan! How to Make Radish Cakes 蘿蔔糕


Also if anyone has any questions about Chinese or Taiwanese cooking I'm happy to answer!

Edited by Chris Hennes Embedded the video. (log)
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Hello, I enjoyed your video. Radish cake is my favorite item on a dim sum cart. Thank you for the instructions and recipe.  :)

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I liked it very much.  Any chance you can post the list of ingredients please, it only shows on screen for a brief period of time.

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Hi @chefmd!


There's a list of ingredients in the description of the video :)


Here's the ingredients along with the directions from the video's desciption:


Radish Cake with Carrot

Ingredients 材料準備

190mL Water 水 (Can replace with liquid from soaking mushrooms/Shrimp)
180g Rice flour 在來米粉
23 Corn Starch 太白粉

1pcs Chinese sausage (diced) 臘腸
45g Dried Shrimp (soaked) 蝦皮
20g Dried Chinese mushrooms (soaked) 乾香菇

15mL Vegetable Oil 植物油

550g Daikon (peeled and grated or cut into strips) 白蘿蔔(絲)
250g Carrot (peeled and grated or cut into strips) 紅蘿蔔(絲)

15mL Vegetable oil 植物油

50mL Water 水
10g Sugar 糖

4g Salt 鹽
5g Sugar 糖
6g Chicken base 雞粉
1g White pepper powder 白胡椒粉
12mL Sesame oil 香油
15g Green onion (diced) 蔥花

1.  Mix A together in a large bowl until no lumps, set aside

2.  Saute B with C in hot wok until fragrant, take out and set aside

3.  Stir fry D with E in hot wok, add in F and cook until E becomes soft.  Add in G and mix well, then pour into A mixture with B altogether and mix well.

4.  Pour A, B, D, and G mixture into a greased tin, steam for 60-75 minutes.  Cool and remove from pan.  Eat as is or pan fry until crispy.

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You have to be the first Chinese cook who tells me to add oil to the wok, then heat it. It is a basic that you add the oil to a hot wok. It does make a difference.

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@liuzhou you are absolutely correct, that's a mistake on my part in the subtitles!  The order got messed up going from Chinese to English :P  Thanks for the catch!


For anyone else wondering, hot wok cold oil will also help your proteins not stick :smile:


Video updated with annotation!

Edited by drunkenmonkeytw (log)
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5 hours ago, kbjesq said:

I have no idea if this is common in China


Yes. Very.

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@kbjesq no problem, have fun making it!


I've never seen pumpkin cake here in Taiwan, but perhaps as @liuzhou says it is common in China.  There are some pretty big regional differences when it comes to culinary arts between the Chinese populations of the world!  In any case I don't see any reason why you couldn't use pumpkin instead of Daikon!  Experiment and have fun! :smile:

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Hi Happytown!


You can do this really easily in any size pot really!  All you need is a pot that can fit the container that your radish cake is in.  Fill it with enough water to steam, but not so much that you flood your radish cake and just turn it on.


You'll need to have some kind of standoffs to raise your radish cake container off the bottom of the pot, but you can use just about anything for this.  Don't forget you can always use smaller containers for your radish cake so that it fits in a smaller pot.


Best of luck and happy steaming!

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