Lo bak go is made by binding grated daikon with rice flour, steaming it, chilling it, slicing it, and pan-frying both sides. It is a staple on Cantonese dim sum carts and is also made for Lunar New Year. Despite the name, this is savory, not sweet: the inside is creamy and the outside forms a crisp crust. It takes two days because the cake must chill in the refrigerator overnight before slicing.
Place the dried shrimp and shiitake mushrooms in separate bowls of lukewarm water and let them soften. Strain and reserve the mushroom soaking liquid for its aroma; discard the shrimp soaking liquid. Finely chop both.
Peel and coarsely grate the daikon. Do not squeeze out the liquid; the daikon’s own juice provides half the liquid for this recipe. You should have about 850 g grated daikon.
Put the grated daikon in a pot with 100 ml water and the strained mushroom soaking liquid. Cover and cook over medium heat. The daikon will first shrink to half its volume, then turn translucent. A strand should crush between your fingers without any resistance. Leave it on the stove to keep warm.
Heat 25 ml oil in a separate skillet and sauté the chopped shrimp and mushrooms for 3 minutes, until fragrant. Stir them into the warm daikon along with the salt, sugar, and white pepper. Taste now and adjust the seasoning; you cannot add salt after the cake is cooked.
Whisk the rice flour, cornstarch, and 250 ml cold water until smooth. Remove the pot from the heat, pour the flour mixture over the hot daikon, and stir quickly; the heat sets the starch immediately, and waiting will cause lumps. The mixture should be as thick as pancake batter. Stir in the chopped green onion.
Pour the mixture into a greased rectangular pan and smooth the top with a wet spatula. Place it in a steamer and cover. Wrap the lid with a towel to prevent condensation from dripping onto the cake and spoiling the surface. It is ready when a skewer inserted in the center comes out clean; if batter sticks to it, steam for 10 more minutes.
Once cooled and firm, remove the cake from the pan and cut it into 1.5 cm slices. Heat 20 ml oil in a wide skillet, arrange the slices in a single layer, and fry each side for 4–5 minutes, until a golden crust forms. Do not flip too early; slices without a crust will stick to the spatula and break apart. Serve hot.
After steaming, cool the cake at room temperature, then refrigerate it for at least 6 hours, preferably overnight. If you try to slice it while warm, it will stick to the knife and fall apart.
Turbu rendeleyip pişirirken çıkan suyu dökmeyin, unlu karışıma o su gidiyor ve tat oradan geliyor. Kurutulmuş karidesi açtıktan sonra ince kıydım, bütün bıraktığımda dilimlerken kekin içinde sert noktalar oluşuyordu.
Buharda pişirdikten sonra bir gece buzdolabında dinlendirdim, dilimlerken hiç dağılmadı.
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