Lo pak go (萝卜糕) or Cantonese radish cake is a favourite at yum cha and fried snack kiosks. The perfect lo pak go is light and creamy with the clean flavour of radish. It shouldn’t be too sticky or too hard. You are looking for a melt-in-your-mouth texture! After many test runs, I think I finally found the right formula.
For the vegan version of Cantonese radish cake, I used finely diced shiitake mushrooms and carrot. For a more savoury taste, you can also add vegan ham or vegan dried shrimp.
Once the radish cake is made, you can cut them into thick slices and pan-fry like in a Hong Kong tea cafe. But my favourite way to eat these is to cut them into fingers and deep-fry them like thick chips! The crunchy crispy skin paired with the creamy interior is seriously amazing.
If you are looking for the other Chinese carrot cake, you will find it at Chai Tow Kway (Fried Carrot Cake).
- Add your combination of mushroom / carrot / vegan ham / vegan shrimp to the radish and mix well.
After you grate the radish, weigh it again.
You may have to recalculate the amount of rice flour and water. The ratio of grated radish : rice flour : water is 3 : 1 : 1.25