
Pan-fried radish cake with lap cheong sausage
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Servings
8
8 servings
Difficulty
Medium
Cost
Budget
$
Pan-fried radish cake with lap cheong sausage
Savory steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried until golden and crispy. A dim sum and Lunar New Year essential.
25m
Prep Time
60m
Cook Time
85m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
(Updated )
Lo bak go is one of the most anticipated dishes during Chinese New Year celebrations and a year-round dim sum favorite. The soft interior contrasts beautifully with the crispy pan-fried exterior.
Cook shredded daikon in water until soft, about 15 minutes. Reserve the cooking liquid.
Mix rice flour with 1 cup of the reserved daikon liquid until smooth. Stir in the cooked daikon.
Stir-fry diced Chinese sausage and dried shrimp until fragrant. Add to the rice flour batter with scallions and soy sauce.
Pour into a greased square pan and steam for 45 minutes until firm. Cool completely and refrigerate.
Slice into rectangles and pan-fry in oil until golden and crispy on both sides. Serve with chili sauce.
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Smokier flavor but similar fatty richness
Great umami alternative for shellfish allergies
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeLet the steamed cake cool completely and chill overnight for the cleanest slices.
Pan-fry on medium heat for a crispy exterior without burning.
Refrigerate unfried cake wrapped tightly for up to 5 days.
Pan-fry slices until heated through and crispy. Avoid microwaving.
Per serving (30mg) · 8 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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