Daikon Mochi / Fried Chai Tow / Pan-Fried Radish Cake / Fried Radish Cake

AI Gourmet Analysis

Overview

Daikon mochi (radish cake) is a dish made primarily by grating daikon radish (white radish), combining it with starchy ingredients such as rice flour, shaping it, and then cooking it. In the Chinese-speaking world it is generally called “萝卜糕 (luóbo gāo),” and it is also well established as a Cantonese dim sum item (yum cha). In English it is labeled “radish cake,” and within Chinese communities in Southeast Asia it is also known by dialect-derived names such as “chai tow kway / chai tow.” Preparation methods can be broadly divided into (1) steaming the mixture, then slicing it, and (2) steaming it to set and then pan-frying or stir-frying it.

This article summarizes the dish’s background, ingredients, cooking methods, regional variations, and serving characteristics, with particular focus on “Fried Chai Tow (香煎萝卜糕／ขนมผักกาดทอด)” served at “Tuang Dim Sum” in Bangkok, Thailand.

Names and terms

Names for radish cake vary by region and language. In Chinese (Mandarin) it is “萝卜糕,” while in Cantonese it is referred to by a corresponding pronunciation of “蘿蔔糕,” and circulates widely as a standard dim sum menu item. In Southeast Asia, reflecting the linguistic backgrounds of Chinese migrants such as Teochew and Hokkien speakers, English menus may use “chai tow” (a dialect term derived from “菜頭,” meaning daikon). In Thai, “ขนมผักกาดทอด” is also seen, literally meaning “fried (pan-fried) vegetable (daikon) cake.”

Origins and place in food culture

Radish cake is positioned as one of the steamed rice-flour foods that developed in the food cultures of southern China. In Cantonese yum cha in particular, it is often treated as a representative steamed dim sum item alongside dishes such as cheung fun. A key feature is that, while using moisture-rich daikon as the main ingredient, the mixture is bound with rice flour and similar flours and steamed to achieve a smooth texture.

With the spread of the Chinese diaspora, it became established across Southeast Asia while changing in name and manner of serving. In addition to serving the steamed cake as-is, some regions favor cooking methods that slice it and then brown it by pan-frying or stir-frying (or shallow-frying). In Bangkok’s Chinese cultural sphere as well, dim sum shops and food courts offer versions labeled with “ทอด (fried).”

Ingredients

The basic form consists of daikon and rice flour (or flour blends in which rice flour is primary). Because daikon releases moisture when heated, the ratio of radish to flour and the heating steps strongly affect the final texture. For flavoring, dried shrimp, dried scallops, dried shiitake mushrooms, scallions, and similar ingredients may be added. For meat components, Chinese sausage, cured meats, or shredded pork are used, contributing savory depth and fat.

The serving shown in the referenced image appears to be sliced radish cake heated until the surface turns golden-brown, and the smooth white interior suggests a type that was first steamed to set and then browned (or shallow-fried). However, specific ratios and secondary ingredients (such as the type of meat) vary by shop and cannot be determined from appearance alone.

Preparation

Steaming (setting the cake)

Commonly, grated (or julienned) daikon is heated to adjust moisture, mixed with rice flour and similar ingredients, poured into a mold, and steamed until set. After steaming, the cake is cooled and sliced to stabilize its shape and to withstand subsequent browning steps.

Pan-frying / shallow-frying (“Fried”)

The steamed-and-set cake is cut into thicker slices and cooked with oil to create a browned surface and textural contrast. The goal is to crisp the exterior while keeping the interior soft. In Southeast Asia, the label “fried chai tow” may indicate this two-stage process (steam → pan-fry/shallow-fry).

Serving style and condiments

In dim sum restaurants, radish cake is often served on a small plate with several pieces, alongside table condiments. Typical seasonings include soy sauce, chili sauce, sweet bean-sauce–type condiments, and vinegar, though combinations vary by region and restaurant. Versions that have been browned rely on the aroma of oil and the seared surface as core flavor elements, while steamed versions more readily foreground the natural sweetness of radish and the umami of dried ingredients.

At “Tuang Dim Sum” in Bangkok, “Fried Chai Tow” fits within the small-plate dim sum format while being characterized by pronounced browning. In the photo, multiple thick rectangular pieces are stacked, and the browned exterior and the white, cake-like interior layers are visually distinct.

Regional variations and similar dishes

Rice-flour foods closely related to radish cake include taro cake (芋頭糕), which uses taro. These dishes share the technique of “binding with flour, steaming to set, and browning as needed,” and they are often treated in parallel within the dim sum repertoire. In Southeast Asia, even under the same name, the emphasis on pan-frying versus stir-frying versus shallow-frying, the choice of dipping sauces, and the selection of mix-ins may shift, producing localized styles.

Nutritional characteristics (general)

Because the main ingredients are daikon and rice flour, the dish is primarily carbohydrate-based, while also incorporating moisture and dietary fiber from daikon. When pan-frying or shallow-frying is involved, the energy content varies depending on the amount of oil used. Formulations that include dried shrimp, Chinese sausage, and similar additions may be relatively higher in sodium and fat. Specific nutritional values depend on each restaurant’s recipe and cooking conditions.

Position in Bangkok

Bangkok is one of the cities strongly influenced by Chinese culture, and dim sum is widely established as an everyday dining option. Radish cake is accepted not only as a steamed dim sum item but also in browned “fried” forms, and it is often ordered as a snack or side dish. The example served at Tuang Dim Sum can be seen as illustrating one facet of dim sum consumption in a Southeast Asian metropolis.