Thanks to Wai Chu’s recipe in The Dumpling cookbook, I’ve now gotten my fix of daikon radish cakes. If you’re unfamiliar with luóbo gāo (lok bok gow in Cantonese, 蘿蔔糕) they’re a mainstay on Cantonese dim sum menus. Recall the crisp seared pieces of slightly soft whitish cakes that look like a deck of playing cards but don’t taste like them whatsoever. That’s what these are. The ones at dim sum rarely are cooked as crisp as I like them. The crispier they’re fried, the better the contrast between the exterior and interior.
Whenever I make daikon radish cakes at home, I’m guaranteed of a nice supply of the cake to fry up whenever I please. The cake, which is first steamed and then fried, keeps in the fridge for about a week. Once you’ve made daikon radish cakes yourself, you’ll also look at the ones at dim sum houses with new eyes! I can eat luóbo gāo (“lu-oh bu-oh gow”) all year long, but Wai and his co-author Connie Lovatt slotted it in October in The Dumpling cookbook, which I reviewed last week. I don’t know if that’s why I was jonesing for the cakes but now I have them! They’re also a favorite during Chinese New Year time so I’ll be making the again come February when Lunar New Year falls on Valentine’s Day.