Chinese Radish Cakes: A Delicious and Versatile Street Food
In the bustling streets of China, especially in the southern provinces of Guangdong, Guangxi, and Hong Kong, if you haven’t tried Chinese Radish Cakes, you’re missing out on a culinary delight. Also known as "lo bak go" in Cantonese, these crispy, savory, and slightly sweet cakes have been a staple street food for centuries. In this article, we’ll dive into the world of Chinese Radish Cakes, exploring their history, ingredients, and variations, as well as some tips on how to make them at home.
History and Origin
The history of Chinese Radish Cakes dates back to the Song Dynasty (960-1279 AD), when they were made from shredded vegetables, rice flour, and water. Over time, the recipe evolved, and different regions developed their own unique variations. In Hong Kong, for example, the cakes became a popular snack among workers and students, who would enjoy them as a quick and filling breakfast or afternoon treat. Today, Chinese Radish Cakes are enjoyed not only in China but also in many Chinese communities worldwide.
Ingredients and Preparation
To make authentic Chinese Radish Cakes, you’ll need:
- Shredded white radish ( Chinese mustard greens or daikon radish)
- Rice flour
- Water
- Salt
- Scallions (green onions)
- Optional: Shrimp, pork, or egg for added protein
To make the cakes, simply combine the shredded radish, rice flour, and salt in a bowl. Gradually add water to form a mixture that’s not too wet or too dry. Form the mixture into small patties, and pan-fry them until crispy and golden brown. You can serve them with a variety of dipping sauces, such as soy sauce, chili oil, or a sweet and sour sauce.
Variations and Regional Flavors
Just like any beloved street food, Chinese Radish Cakes have evolved over time, with various regions and chefs adding their own twists to the recipe. Some popular variations include:
- Wonton-style cakes: Add shrimp or pork to the mixture and wrap them in wonton wrappers before frying.
- Cheese and ham cakes: Add grated cheese and diced ham to the mixture for an Italian-inspired twist.
- Spicy cakes: Add diced jalapeños or Szechuan peppercorns to give the cakes an extra kick.
- Vegetarian cakes: Use extra-firm tofu or tempeh to create a plant-based version.
Tips for Making Chinese Radish Cakes at Home
If you’re interested in trying your hand at making Chinese Radish Cakes at home, here are some tips to keep in mind:
- Use the right radish: Chinese oyster radish or daikon radish is a must-have for authentic flavor and texture.
- Don’t overmix the batter: The mixture should still be slightly lumpy when you form the patties.
- Fry at the right temperature: Aim for a medium-high heat to achieve a crispy exterior and a tender interior.
- Experiment with flavors: Try different seasonings, herbs, and spices to make the cakes your own.
Conclusion
Chinese Radish Cakes are a beloved street food in many parts of Asia, and for good reason. With their crispy exterior, slightly sweet and savory filling, and versatility in terms of variations, it’s no wonder they’re a staple snack in many Chinese communities. Whether you’re a foodie, a Chinese oyster fan, or simply looking for a new culinary adventure, Chinese Radish Cakes are definitely worth trying. So, next time you’re in a Chinese food court or streets, be sure to give them a try and experience the magic of this iconic Cantonese snack!
Chinese Radish Cakes
**Ingredients**
* 900g Daikon radish
* 60g corn starch
* 60g rice flour
* One Chinese sausage, about 45g
* 20g dried shiitake mushrooms
* 20g dried shrimp
* 20g dried scallops
* Salt, white pepper, and chicken bouillon powder to taste
**Instructions**
1. The day before, prepare the dried goods. Give them a rinse, and soak overnight in the fridge.
2. On the day of, wash and cut up the Chinese sausage as well as the dried goods. Grate all of the daikon radish. Ready your seasonings and starch mix.
3. Heat up a nonstick wok or skillet with some oil. Stir fry dried goods and Chinese sausage until fragrant.
4. Add all of the Daikon radish and give it a stir until everything is well distributed.
5. Add the soaking water and the seasoning, stir again, and cover the pan. Gently simmer until the radish is softened.
6. Scatter the starch mixture over the contents of the pan and stir it in bit by bit. Stop when it’s as thick as banana bread batter.
7. Lightly oil the insides of your steaming container and scoop in the radish cake batter. Steam on high heat for 15-20 minutes, according to thickness, or until an inserted chopstick comes out clean.
8. Allow the radish cake to cool down to room temperature, then keep it refrigerated in a sealed container until ready to serve. Cut into thick slices, brown on both sides in a pan with some oil and enjoy.
Full recipe: [https://servedwithrice.com/radish-cake/](https://servedwithrice.com/radish-cake/)
Cheers!