I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests. I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item. Moreover, it’s a Chinese New Year staple.
Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year. (“Cake” in Chinese is homonymic with “rising up”).
So here it is, my friends. This is the ultimate recipe for the best Chinese radish cake that I’ve ever had, just in time for Lunar or Chinese New Year. Exaggeration, you ask? You be the judge.
This particular recipe was passed down to me from an auntie that I love. She learned how to make this traditional dish from a Michelin Star chef in Hong Kong.
I adapted the recipe by increasing the amount of Chinese sausage and bacon. I also added dried scallops to fancy it up some more, but that’s entirely optional. Also, depending on how juicy your radish is, you may want to adjust the amount of liquid or flour. My grandmother would have simply told me to “adjust it by touch” and I’m not about to intervene with her golden words.
Try it, enjoy it, and have a wonderful year of the snake!