Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao)
Daikon Cake with Garlic Hoisin Sauce (Luo Go Bao). Todd Coleman
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A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along with Kit Yau’s article Lunar New Year in Hong Kong.

Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce)
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Yield: makes 8 CAKES

Ingredients

  • 2 12 tbsp. canola oil, plus more for greasing
  • 2 tbsp. small dried shrimp
  • 1 lb. daikon, peeled
  • 2 (6″) dried Chinese link sausages, casings removed, finely chopped (available at amazon.com)
  • 1 medium shallot, finely chopped
  • 12 cup plus 2 tbsp. green onion, finely chopped
  • 12 tsp. sugar
  • 2 tsp. salt
  • 1 12 cups rice flour
  • 14 tsp. five-spice powder
  • 5 tbsp. hoisin sauce
  • 14 cup garlic chili sauce
  • 1 red chile, thinly sliced, for garnish

Instructions

  1. Grease an 8″-square baking dish, and line with parchment paper; set aside. Cover shrimp with 12 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside. Grate daikon on the small holes of a box grater. Transfer to a 4-qt. saucepan with 13 cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside. Heat 12 tbsp. oil in 10″ skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes. Add reserved shrimp, the shallots, and 12 cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
  2. Bring 1 12 cups water to a boil in the bottom of a 12″ skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tbsp. water and reserved daikon until a thick, porridge-like batter forms. Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12″ bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes. Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
  3. Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12″ nonstick skillet over medium-high heat. Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.

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