Pan-Fried Radish Cake 煎蘿蔔糕

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Pan-Fried Radish Cake 煎蘿蔔糕 (jiān lúo bó gāo) is the continuation of my Steamed Radish Cake recipe.  After you’ve cooled the radish cake, cut it into smaller pieces and then pan-fry until slightly browned.  It’s a must have for lots of people during dimsum.  As I mentioned in my Steamed Radish Cake recipe post, the radish cake is considered a Chinese New Year rice cake.  The radish has an auspicious nickname and so, it’s customary to have this during Chinese New Year.

I posted one of many stories about how the rice cake became a tradition during Chinese New Year in my New Year Rice Cake post.  Here is another popular story:

During ancient times, a beast named Nian lived in the mountains.  Every year around New Year’s, there would be snow in the mountains and Nian would not be able to find food.  It would go into the nearby village to eat children and animals.  One year, a man from the Gao (高) Family Clan started making rice cake and put them in front of people’s houses for Nian to eat.  The people in the village would hide as Nian would go from house to house to eat the rice cakes.  When Nian was full, he would return to his cave in the mountains. 

The villagers decided to call the rice cake Nian Gao.  Nian for the name of the beast and Gao to pay homage to his idea.  Since the word “nian” means “year” and “gao” sounds like the word for cake, Nian Gao was sure to win a spot on the dining table during Chinese New Year.  This tradition is still being followed to this day!

Keep the tradition alive with my Steamed Radish Cake recipe.  It’s easy to follow and will help you create the perfect radish cake!  Also try my Crystal Shrimp Dumplings and wow the family with a homemade dimsum brunch!