Friday, March 9, 2007

Chinese Daikon Cake (Luo Buo Gao)

Daikon is a type of Asian radish that looks like a large white carrot. Commonly used in many Asian cuisines, it is the main ingredient of daikon cakes. Daikon cake is a popular dim sum dish but traditionally, it is served during Chinese New Year. The cakes are first steamed, keeping the cake very tender, then pan fried giving each slice a crispy exterior.

Chinese Daikon Cake (Luo Buo Gao)
2 1/2 to 3 C coarsely shredded daikon (around 1 1/2 to 2 lbs)
1 Chinese sausage, finely diced
3 dried shiitake mushrooms, finely diced
2 Tbsp small dried shrimp, finely diced
1 - 2 green onion stalks, thinly sliced
2 C rice flour (do not use glutinous rice flour)
1 3/4 C water
salt and white pepper

Soak dried mushrooms and dried shrimp in hot water. You can do this in the same bowl or seperate bowls.

Peel and shred daikon. Lightly pack into measuring cups for the most accurate measurement.

Mix rice flour with remaining cup of water.

Heat 2 tsp of oil in a skillet or wok and stir fry chinese sausage, rehydrated shiitakes, shrimp, and green onion for 2 to 3 minutes. Add daikon, 3/4 C water, 1 tsp salt, 1/4 tsp white pepper. Bring to a boil then remove from heat. Meanwhile, grease a square cake pan or loaf pan and start the steamer.

Stir in the rice flour water mixture then spread into the greased pan. Steam for 50 minutes.

Cool or chill overnight. After cooling, cut the cake into 1/4 in slices and pan fry until both sides are golden brown.

Serve with soy sauce or soy sauce paste (thicker version of soy sauce).

Other recipes:
Turnip cakes at mmm-yoso!!!


Lori said...

I bought daikon radish yesterday. I will be making this for dinner tomorrow. Sounds yummy. Last summer I bought daikon for the first time. I used it in a vegetable chili. It was actually quite good. Looking forward to trying your recipe tomorrow.

Lori said...

I just wanted to let you know that I tried your recipe and posted it on my blog. It's called Daikon Cake and Courage. I made it again and changed up a few things. I made it into a shrimp toast of sorts. It is our dinner tonite. I did reference your blog too! Thank you for this great recipe.

Babka said...

I'm sorry, nook and pantry, but you get a "fail" from me for this recipe. The instructions have been extremely difficult to follow, and I am no novice cook.

"Soak dried mushrooms and dried shrimp in hot water. You can do this in the same bowl or seperate bowls." - how much hot water? You don't say.

"Mix rice flour with remaining cup of water." Remaining? How much is that?

"Mix rice flour with remaining cup of water." I did, and a got a mess that looks like play-doh. It does not stir well with remaining ingredients at all.

I'm extremely disappointed.


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