Luobo Gao Recipe – Chinese Special
Luobo Gao is a beloved Chinese dim sum dish featuring a soft, steamed radish cake with a slightly crispy pan-fried exterior. Made from grated white radish, rice flour, and aromatic seasonings, this savory snack is a staple in Cantonese cuisine and a favorite during festivals, including Chinese New Year. Enjoy it as a comforting breakfast, dim sum treat, or flavorful snack, and experience the authentic taste of traditional radish cake.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Luobo Gao Ingredients:
- 500g (1 lb) white radish (daikon), peeled and grated
- 1 cup rice flour
- 2–3 Chinese sausages (lap cheong), diced (optional)
- 2–3 dried shiitake mushrooms, soaked and diced
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp sugar
- 2 tbsp vegetable oil (for pan-frying)
- Water as needed
Luobo Gao Instructions:
Grate the radish and place in a large bowl; sprinkle with a little salt and let sit for 10 minutes to release moisture.
In a pan, sauté diced Chinese sausage, mushrooms, and garlic until fragrant; set aside.
Combine rice flour with enough water to form a smooth batter.
Mix grated radish (with liquid), sautéed ingredients, salt, pepper, and sugar into the rice flour batter.
Pour mixture into a greased steaming tray or pan.
Steam over boiling water for 30–40 minutes until firm and cooked through.
Allow to cool slightly, then cut into slices.
Heat vegetable oil in a pan; pan-fry slices until golden brown and slightly crispy on both sides.
Serve hot, optionally with soy sauce or chili sauce.
Recipe Notes :
Radish Tip: Use fresh, firm daikon for optimal texture and flavor.
Pan-Frying: Fry slices after steaming for a golden, slightly crispy exterior.
Serving Variation: Serve plain or with soy sauce, hoisin, or chili dipping sauces.
Make Ahead: Steam in advance and store in the fridge; pan-fry just before serving.
Dipping Sauce Ideas: Combine soy sauce, chili, and a touch of sesame oil for a flavorful dip.
