Technically, you can use regular radish, but it is not recommended for making authentic Lo Baak Gou (Chinese Daikon Radish Cake). The type of radish used significantly affects the texture, flavor, and moisture content of the final dish. 

• Western-style radishes (small red or purple radishes) have a strong, peppery flavor, which can overpower the delicate sweetness of daikon in Lo Baak Gou. Their sharp taste does not blend well with the savory and umami-rich ingredients traditionally used in the dish. Similarly, regular turnips (white or purple-top turnips) are firmer and starchier, with a lower water content compared to daikon radish. This affects the moisture balance of the batter, making the radish cake denser, drier, and less smooth. Since turnips do not soften in the same way as daikon when cooked, they fail to provide the tender, melt-in-your-mouth texture that is key to an authentic Lo Baak Gou.
• Daikon radish, also called lo baak in Cantonese, has a gentle sweetness that balances well with the savory ingredients in radish cake. It ensures the cake remains soft yet firm when steamed, preventing it from becoming dry or crumbly. When cooked, daikon softens beautifully, blending seamlessly with the rice flour batter for a smooth texture. Visually, daikon radish is long, white, and cylindrical, resembling a thick carrot. A good daikon should feel dense and firm, indicating high moisture content. When pressed lightly, it should feel solid—if it feels soft or hollow, it is old and dry. Thicker, well-shaped daikon radishes are ideal for easier shredding and better texture in the dish. Fresher daikon has a mildly sweet aroma, while older or lower-quality ones may have a bitter or sharp scent. Overly fibrous or dry daikon can result in a grainy and less smooth radish cake. It’s best to avoid radishes with cracks, blemishes, or green-tipped ends, as they tend to have a slightly bitter taste.

If you cannot find daikon radish, the best substitute is Korean radish, which has a similar taste and moisture level but is slightly firmer. For authentic ‘Chinese Daikon Radish Cake’, always use daikon radish for the best results. While other radishes or turnips can be used in a pinch, they will alter the dish’s flavor, texture, and overall quality.

Yes! Lo Baak Gou (Chinese Daikon Radish Cake) can be made without meat or seafood, creating a delicious vegetarian version while still maintaining its signature savory and umami flavors. Traditional Lo Baak Gou includes Chinese sausage, dried shrimp, and dried scallops, which add umami depth. To replace these flavors in a vegetarian version, try these alternatives:

• Mushrooms (Shiitake or King Oyster) – Soak dried mushrooms in warm water until rehydrated. Finely chop and sauté them to enhance their rich umami and meaty texture. They mimic the chewy bite of dried shrimp and add a deep, earthy flavor. Use the reserved soaking water in the batter for extra umami.
• Preserved Radish – Adds a savory-salty kick similar to dried shrimp. Choose sweet or salty preserved radish based on preference. If too salty, rinse before chopping. Lightly pan-fry to bring out its aroma.
• Firm Tofu – A soft yet protein-rich substitute for Chinese sausage. Crumble or dice, then slightly pan-fry before mixing for a better texture.
• Roasted or Dried Nuts & Seeds – Chopped walnuts, cashews, or toasted sesame seeds can add a subtle nutty umami for extra depth.

Follow the usual Lo Baak Gou recipe—mix these ingredients with grated daikon, rice flour, and cornstarch batter, then steam, cool, and pan-fry for a crispy finish. A vegetarian ‘Chinese Daikon Radish Cake’ is just as flavorful as the traditional version, as long as you use umami-rich substitutes.

If your Lo Baak Gou turns out too soft or mushy, it is likely due to too much moisture in the batter or incorrect ingredient ratios. The texture of a good Lo Baak Gou should be firm enough to hold its shape yet soft and tender when bitten into.

Reasons Why Lo Baak Gou Becomes Soft or Mushy:

• If the radish releases too much water while cooking and you still add the full amount of liquid to the batter, the mixture can become overly wet, leading to a soft or mushy cake.
• Rice flour is key for structure. If there isn’t enough or the batter is too watery, the cake won’t firm up properly when steamed. The batter should have a thick but pourable consistency, not overly runny.
• Lo Baak Gou needs to be steamed for at least 50–60 minutes for the batter to set properly. If under-steamed, it will stay soft and unset in the center.
• The cake must cool completely (at least an hour) before slicing. Cutting while warm can make it fall apart.

How to Avoid a Soft or Mushy Lo Baak Gou:

• After shredding the daikon radish, you can lightly squeeze out some moisture before cooking. When cooking the radish, let any excess liquid evaporate before mixing with the batter.
• If the radish releases too much water, reduce the additional water in the batter accordingly. The batter should be smooth and thick, not runny.
• Steam over medium-high heat for 50–60 minutes. Check by inserting a toothpick—if it comes out clean, it’s done.
• For best results, refrigerate the cake for a few hours before slicing to ensure it firms up. 

What to Do If Your Lo Baak Gou Is Already Too Soft?

• Let it cool completely and chill in the fridge for a few hours—this will help it firm up.
• Try pan-frying longer—this will crisp up the edges and slightly firm up the texture.

If it’s extremely watery and falling apart, it may not be fully salvageable. However, you can crumble it and stir-fry it with soy sauce, eggs, and scallions to create a flavorful radish cake scramble as a delicious alternative!

While Lo Baak Gou (Chinese Daikon Radish Cake) is traditionally served plain or pan-fried, adding toppings can enhance its texture, flavor, and presentation. Here are some great topping options:

• Fried Shallots or Garlic – Adds a crispy, aromatic crunch.
• Chopped Scallions – Brings freshness and a mild onion-like flavor.
• Shredded Nori (Seaweed) – Adds a subtle umami boost.
• Sesame Seeds – Provides a light nutty flavor.
• Shaved Bonito Flakes – Enhances umami with a slightly smoky taste.
• Crispy Chili Flakes or Chili Oil – Gives a spicy kick for extra depth.

Keep toppings light and balanced so they don’t overpower the delicate texture of the radish cake.

Classic choices include Soy Dipping Sauce, Spicy Chili Soy Sauce, or Garlic Oyster Sauce.

• Soy Dipping Sauce: Mix 2 tbsp light soy sauce  with 1 tsp sesame oil, ½ tsp sugar and 1 tbsp chopped scallions.
• Spicy Chili Soy Sauce: Mix 2 tbsp light soy sauce with 1 tbsp black vinegar and 1 tsp chili oil or crispy chili flakes.
• Garlic Oyster Sauce: Mix 1 tbsp oyster sauce with 1 tbsp soy sauce, 1 tsp minced garlic and ½ tsp sugar.  

If you wish to keep it simple, sriracha or hoisin sauce also works fine.

Yes! Lo Baak Gou (Chinese Daikon Radish Cake) can be frozen, making it a great make-ahead dim sum dish. Freezing helps preserve its texture and flavor, allowing you to enjoy it later with minimal effort. To freeze, let the Lo Baak Gou cool completely after steaming. Then, cut it into portions (rectangles or squares) for easier reheating. Wrap each piece tightly with plastic wrap or store them in an airtight container to prevent freezer burn. For the best quality, store in the freezer for up to 2 months. When ready to eat, thaw briefly at room temperature or microwave for 30 seconds to soften before pan-frying. If you’ve already pan-fried the radish cake, you can still freeze it, but the texture won’t be as crispy when reheated—this method is optional but not ideal.