Comments on: Vegan Chinese Radish Cake (Lo Bak Go)

By: Heidi | The Frugal Girls

Heidi | The Frugal Girls — Mon, 03 Jun 2024 22:59:00 +0000

I love all of the different flavors and textures of your radish cake. This tasty treat is the perfect way to bring some fun new flavors to the dinner table this week.

By: HWC Magazine

HWC Magazine — Wed, 05 Apr 2023 22:50:32 +0000

In reply to Suzan Chan. Thank you Suzan. Delighted you enjoyed our lo bak go recipe.

By: Suzan Chan

Suzan Chan — Wed, 05 Apr 2023 22:02:07 +0000

vry good

By: HWC Magazine

HWC Magazine — Tue, 12 Jul 2022 11:58:29 +0000

In reply to Sara. Hello Sara, thanks for your message. We wish we could be in your kitchen to see where things may have gone wrong. If you "weighed" all of your ingredients on a scale and squeezed out all of the juice from the cooked daikon first, it may have to do something with your steamer device. If your steamer does not have a tight lid, the radish cake does not steam well. However, please note that the cake will still be a "little tacky" or sticky even after one hour of steaming. If you place the cake in the refrigerator overnight it will firm up. The next day, you can slice and pan fry. Many have made this recipe with success so hoping these suggestions will help you next time. We will follow up with you to see how we can help out. Stay well and take care

By: Sara

Sara — Sun, 10 Jul 2022 00:23:11 +0000

Such a shame. I have made this cake twice and both times it has been MUCH too soft. I measured everything perfectly, and slowly added the wet mixture (about 1.5 cups). Both times my cake mix resembled a thick oatmeal texture. The second time I steamed the cake for ages. Still soft. Flavour is exceptional though.

By: HWC Magazine

HWC Magazine — Wed, 26 Jan 2022 02:27:30 +0000

In reply to Michelle. Thanks so much Michelle. Lo bak Go is one of our favorite Chinese New Year recipes too. So happy you found the instructions helpful. Take Care

By: HWC Magazine

HWC Magazine — Tue, 25 Jan 2022 14:43:32 +0000

In reply to Valentina. Thank you very much Valentina. We are delighted to introduce you to something new. So happy to hear you gave it a try. The hardest part is waiting to let chill in the refrigerator overnight. Feel free to try out special dipping sauce or you can even dip into a little soy or sriracha sauce if you like. Stay well and take care

By: Valentina

Valentina — Tue, 25 Jan 2022 00:24:14 +0000

I just made this! Working on the sauce now. I've never made anything like it before, and following the instructions to a T, it came out absolutely perfectly. My family loves dim sum and two are gluten-free, and one is vegetarian so this is ideal. The flavor is incredible and I can't wait to try it with the sauce. The "crust" from frying them is gorgeous! I've been so eager since setting it the the refrigerator last night. Thank you!

By: Michelle

Michelle — Sun, 23 Jan 2022 20:13:40 +0000

This Lo bak go looks incredible! One of my favourites for CNY! Love all the detailed instructions too, great job!

By: HWC Magazine

HWC Magazine — Thu, 20 Jan 2022 04:17:10 +0000

In reply to Ron. Thank you Ron. You know what is great about this recipe is now you can make it at home, even better than the resturant luo bo gao. We hope you give it a try. Also letting know, we have an omnivore version coming up soon with a protein that is easily accessible for everyone around the world. Stay well and take care