Simple Chinese Radish Cake Recipe

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If you ask me, Chinese radish cake is one of those dishes that brings back fond memories of dim sum restaurants.

This savory treat combines shredded daikon radish with rice flour, dried shrimp, and Chinese sausage to create a classic comfort food that’s both filling and satisfying. The cake has a soft, slightly chewy texture with little bits of goodness scattered throughout.

When pan-fried until golden brown, these rectangular slices develop a nice crispy exterior while staying tender inside. A drizzle of soy sauce and a splash of chili oil are all you need to finish it off.

It’s a wonderfully filling dish that works just as well for breakfast as it does for a midday snack, perfect with a cup of hot tea.

What Kind of Daikon Radish Should I Use?

When shopping for daikon radish, look for ones that are firm, heavy for their size, and have smooth, unblemished white skin. The most common variety you’ll find in Asian markets is the long, white Japanese daikon, which works perfectly for this recipe. Fresh daikon should feel dense and have crisp greens if they’re still attached – avoid any that feel soft or show signs of browning. You can store them in your crisper drawer wrapped in a damp paper towel for about a week, but they’re best used within a few days of purchase. If you can’t find fresh daikon, some markets sell it pre-cut, though you’ll want to use these pieces within a day or two.

Options for Substitutions

While some ingredients are essential for this traditional Chinese dish, there are several substitutions you can try:

• Daikon radish: This is the star ingredient and really can’t be substituted – it gives the cake its signature taste and texture. You’ll want to stick with daikon for authentic results.
• Shiitake mushrooms: If you can’t find dried shiitakes, you can use fresh ones (though they’ll have less intense flavor). In a pinch, brown button mushrooms will work, but reduce the amount by half since they’re less flavorful.
• Chinese sausage: Can’t find Chinese sausage? Try using bacon or regular sweet sausage, though the flavor will be different. For a vegetarian version, you can use dried mushrooms or five-spice flavored tofu.
• Rice flour: This is another must-keep ingredient as it provides the right texture. Other flours won’t give you the same chewy result.
• White pepper: Black pepper can work, but it will leave visible specks in your cake. White pepper gives a cleaner look and more authentic taste.
• Sriracha/chili oil: Any hot sauce you enjoy will work here – sambal oelek, gochujang, or even regular hot sauce are good options.
• Shallots: You can swap these with finely minced regular onions or green onions if needed.

Watch Out for These Mistakes While Cooking

The biggest challenge when making radish cake is getting the texture right – grating the daikon too coarsely can lead to an unpleasantly chunky cake, so make sure to use the fine side of your grater or a food processor for even, small pieces. A common error is not cooking the daikon mixture long enough before steaming – it should be cooked until the radish becomes translucent and soft, which usually takes about 15-20 minutes, or your cake will end up watery and won’t set properly. When mixing the rice flour batter, avoid adding it all at once to the cooked radish mixture, as this can create lumps – instead, gradually stir in the flour mixture while the radish is still hot, ensuring a smooth consistency. For the best results, let the steamed cake cool completely before cutting and pan-frying, as this helps it develop a crispy golden crust while maintaining a tender interior.

What to Serve With Chinese Radish Cake?

Chinese radish cake (also called lo bak go) is perfect as part of a dim sum spread or as a savory breakfast dish. I like to serve it with a simple dipping sauce made from soy sauce mixed with chili oil, which complements the cake’s subtle flavors. For a complete dim sum experience, pair it with other favorites like steamed dumplings, congee (rice porridge), or Chinese broccoli with oyster sauce. If you’re serving it for breakfast, a hot cup of Chinese tea or soy milk makes the perfect beverage companion. You can also turn it into a more substantial meal by serving it alongside stir-fried vegetables or a simple egg drop soup.

Storage Instructions

Keep Fresh: Once your Chinese radish cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It will stay good in the fridge for up to 5 days. The flavors actually get better after a day or two as they have time to develop!

Freeze: Cut the radish cake into portions before freezing – this makes it super convenient to grab and cook later. Place the pieces in a freezer bag with parchment paper between layers and they’ll keep well for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Pan-Fry Later: When you’re ready to enjoy your stored radish cake, slice it into pieces and pan-fry them straight from the fridge (if frozen, thaw overnight first). A quick sear in a hot pan with a bit of oil will give you those crispy edges everyone loves. Don’t forget to serve with your favorite soy sauce and chili oil!

Preparation Time	30-45 minutes
Cooking Time	90-120 minutes
Total Time	120-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 30-40 g
• Fat: 50-60 g
• Carbohydrates: 120-130 g

Ingredients

• 1 kg (2 lb) daikon radishes
• 6 to 8 dried shiitake mushrooms
• 1 tablespoon cooking oil
• 2 chinese sausages, diced finely
• 2 shallots, chopped finely
• 180 g rice flour (about 1 ⅔ cups)
• 3 tablespoons cornstarch
• 1 tablespoon sesame oil
• 2 tablespoons finely sliced green onions
• 1 teaspoon sea salt
• Freshly ground white pepper
• Soy sauce
• Sriracha, homemade chili oil, or spicy hot sauce
• Finely chopped cilantro

Step 1: Prepare the Shiitake Mushrooms

Begin by soaking the dried shiitake mushrooms in hot water for about 30 minutes until they have softened.

Once softened, drain the mushrooms and gently squeeze out any excess water.

Finely dice the mushrooms and set them aside for later use.

Step 2: Cook the Daikon Radishes

Peel the daikon radishes and coarsely grate them.

Using a food processor with a grater attachment will make this step quicker and easier.

Place the grated daikon into a large pot and cover them with cold water.

Bring the pot to a boil, then reduce the heat to a gentle simmer.

Allow the radishes to cook for about 45 minutes, or until they become very tender.

Step 3: Prepare the Sausage and Shallot Mixture

While the radishes are cooking, heat vegetable oil in a saucepan.

Add the Chinese sausages and cook for about 5 minutes until they soften and release some of their fat.

Add the chopped shallots to the pan and cook until the shallots are softened.

Remove the pan from heat and let the mixture cool.

Step 4: Combine Ingredients

Drain the cooked radishes, but do not squeeze out any liquid.

Return the radishes to the pot.

Add rice flour, cornflour, and sesame oil to the pot and mix well with a wooden spoon.

Incorporate the cooled shallots and Chinese sausage mixture, along with the diced shiitake mushrooms and sliced spring onions (scallions).

Season the mixture with salt and pepper, and stir until everything is well combined.

Step 5: Steam the Turnip Cake

Choose either a 21 x 11 cm (8 x 4 inch) loaf pan or a 20 cm (8 inch) round cake pan, and generously grease it with oil.

Pour the radish mixture into the prepared cake pan.

Steam the cake for 45 minutes to 1 hour on low heat, ensuring the water is only lightly simmering.

The cake is ready when set, and a skewer inserted in the center comes out clean.

Allow the turnip cake to cool completely, then refrigerate for at least 1-2 hours to set.

Step 6: Slice and Fry the Turnip Cake

Once chilled and set, heat some vegetable oil in a non-stick frying pan over medium-high heat.

Unmold the turnip cake and cut it into thick slices.

Fry the slices in batches until they develop a light golden crust on each side.

Continue frying until all slices are done.

Adjust the cooking time to achieve your desired texture, whether crispy or soft.

Step 7: Serve the Turnip Cake

Sprinkle the freshly cooked turnip cake with chopped coriander (cilantro).

Serve warm alongside soy sauce, sriracha, or homemade chili oil for a delightful dish!