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).
0.5
cup
mushroom / carrot / vegan ham / vegan shrimp
Instructions
Skin and grate the radish. WEIGH IT. Add 3 tbsp of water and steam it for 30 minutes. Leave to cool until room temperature.
CHECK THE NOTES. Create a paste from rice flour and water. Add the steamed radish, including any radish water. Add the salt. It will look like some kind of sticky coleslaw.
Add your combination of mushroom / carrot / vegan ham / vegan shrimp to the radish and mix well.
Place into a mould, pressing until even, and steam for another 30-40 minutes until cooked through. You can also line the mould with baking paper if you prefer, for easier removal later. Leave to cool until room temperature. Then leave in the fridge at least overnight.
Slice into large slices and pan-fry.
OR cut into fingers and deep-fry. Serve hot with chilli sauce!
Recipe Notes
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