Cantonese Radish Cake (Lo Bak Go)
Guangdong Province — lo bak go is served year-round in dim sum but is especially associated with Chinese New Year celebrations
Lo bak go: radish (turnip) cake of Cantonese dim sum. Shredded daikon mixed with rice flour batter, dried shrimp, Chinese sausage, and spring onion, steamed in a mould until set, then pan-fried in slices until golden and crispy. A dim sum staple that doubles as a Chinese New Year festival food.
Crispy exterior, soft radish-starchy interior, savoury with dried seafood and sausage depth
{"Daikon must be cooked before being added to the batter — raw daikon creates watery, dense cakes","Rice flour to water ratio determines firmness — too much water and the cake collapses when fried","Fry in oil over medium heat until a deep golden crust forms — patience required","Set the steamed cake completely cold before slicing — warm cake crumbles"}
{"Add dried shrimp and lap cheong (Chinese sausage) — they are the flavour backbone","Make 2–3 days in advance and refrigerate — flavour improves significantly","Serve with soy sauce, chili sauce, and sesame oil at the table"}
{"Raw daikon in batter — releases water during steaming, creating dense, watery cake","Slicing while warm — falls apart","Low pan temperature for frying — absorbs oil without crisping"}
Land of Fish and Rice — Fuchsia Dunlop
Common Questions
Why does Cantonese Radish Cake (Lo Bak Go) taste the way it does?
Crispy exterior, soft radish-starchy interior, savoury with dried seafood and sausage depth
What are common mistakes when making Cantonese Radish Cake (Lo Bak Go)?
{"Raw daikon in batter — releases water during steaming, creating dense, watery cake","Slicing while warm — falls apart","Low pan temperature for frying — absorbs oil without crisping"}
What dishes are similar to Cantonese Radish Cake (Lo Bak Go)?
Japanese daikon cake (similar technique), Korean kimchi pancake (similar pan-fried vegetable cake), Italian arancini (fried rice cake)