Fried radish cake: square cake made of white radish; often served at dim sum
This dim sum dish is a staple when I go yum cha. It’s made from a white radish known as daikon. The texture is soft on the inside, but there’s a crisp outside edge to it. I like lo bat go either plain, or sometimes, with a side of hoisin sauce.
My aunt used to make these from scratch–and my mom, too. It takes a big steamer and a long wait, while the cloying scent floats in the air and seems to permeate even the walls.
Fun fact: In Singapore, it’s also known as carrot cake.
Well, I go to dim sum once in a while, but have never ordered that. I think mainly because I love radish and daicon, but the reason I love it is the crunch. Not sure I would like cooked radish. Hmm, something new to try. :D
Give it a try next time, Veronica! I guess it does have a crunch–from the pan frying!