Cannabis Infused Chinese Luo Buo Gao (Radish Cakes)

Steamed Luo Buo Gao, Photography by Monica Lo

We’re all missing our dim sum ladies these days. I dream about those juicy dumplings and delicious morsels fresh from the steamer. It’s been way too long and although I also love getting dim sum take-out, some dishes just deserve to be enjoyed immediately. So I’ve been snatching up vintage Chinese cookbooks left and right to learn the ways.

Luo Buo Gao (萝卜糕) or Radish Cake is a classic go-to at dim sum. I love the crispy edges after they’ve been pan-fried and the insides are all warm and ooey gooey. It’s such a comfort food. You can also cube up the radish cakes and pan-fry with Sichuan flavors and Sous Weed sesame oil to bring it to a whole 'nother level.

Stir-fried Luo Buo Gao with Sichuan peppercorn and Sous Weed Sesame Oil, Photography by Monica Lo

Luo Buo Gao (Radish Cake)
Serves 4
Note: This recipe requires a large steamer or rice cooker.

Ingredients:
• 1 1/4 cup rice flour (Note: do not use glutinous rice flour)
• 1/3 cup cornstarch
• 2 tsp kosher salt
• 1 1/2 tsp sugar
• 1 tsp white pepper, freshly ground
• 1 1/4 cup water
• 1 Tbsp toasted sesame oil
• 2 cups water
• 1 lb daikon, grated
• 5 shiitake mushroom, thinly sliced, optional
• 3 Tbsp fried shallots, optional

Directions:

1. In a large mixing bowl, add rice flour, cornstarch, salt, sugar, white pepper, 1 1/4 cup water, and sesame oil. Mix well and set aside.

2. In a saucepan, add 2 cups water and bring to a boil. Add grated daikon and simmer on low for 30 minutes.

3. Remove from heat and pour the cooked daikon, water included, into the batter in the mixing bowl. Stir to incorporate.

4. Prepare an 8” round pan or a bread loaf pan by brushing the bottom and sides with a neutral oil. Cut a piece of parchment paper to line the bottom.

5. Pour the batter into the prepared pan and smooth the top with a spatula. Add optional shiitake mushroom and fried shallots on top.

6. Prepare a steamer that is large enough to fit this pan. I used my rice cooker. Steam for 1 hour and replenish water as needed. Allow to cool completely before gently removing from the pan.

7. Wrap and save in fridge until ready to slice and pan-fry.

Spicy Stir-Fried Luo Buo Gao (Radish Cake)
Serves 2

Ingredients:
• Canola oil
• 1/2 block of radish cake, cubed, see above recipe
• 5 dried Chinese red chilies (Tien Tsin), soaked in water
• 1/4 tsp Sichuan peppercorn
• 2 Tbsp raw peanuts
• 3 large garlic cloves, thinly sliced
• 1 tsp soy sauce
• 1 tsp Sous Weed Sesame Oil
• 1 Tbsp scallions, chopped
• Salt and white pepper to taste

Directions:

1. In a skillet over medium-high heat, add canola oil and cubed radish cake. Pan fry the radish cake until each side is golden brown. Remove from heat and set aside.

2. You can leave the soaked Chinese red chilies whole but I like to cut them into bite sized pieces with scissors.

3. Add 2 Tbsp canola oil to a wok over high heat, stir-fry Chinese chilies, Sichuan peppercorn, peanuts, and garlic cloves for 30 seconds. Turn the heat down to medium.

4. Add in pan-fried radish cake, soy sauce, and gently toss until coated. Heat through for another 30 seconds.

5. Add Sous Weed Sesame Oil and scallions and gently toss until the radish cakes are coated. Add salt and white pepper to taste. Serve immediately.
   

*Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your oil and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one portion of a serving, in this case, one teaspoon, and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.