Lo Bak Go (Chinese Turnip Cake) is a traditional Cantonese dish often served during Chinese New Year or dim sum. Despite its name, it doesn’t actually contain cake in the traditional sense, but rather a savory, steamed “cake” made with shredded daikon radish (turnip) and rice flour. The cake has a pleasantly chewy texture with a balance of savory flavors from Chinese sausages, dried shrimp, and shiitake mushrooms. When pan-fried, the outside becomes golden and crispy, while the inside remains soft and tender. It’s a beloved comfort food that is perfect for breakfast, a snack, or as a side dish.
Ingredients:
- 1 lb (450g) daikon radish (Chinese white radish or turnip), peeled and grated
- 1/2 cup rice flour
- 1/4 cup tapioca starch (or cornstarch)
- 1/4 cup dried shrimp, soaked and finely chopped
- 2 Chinese sausages (lap cheong), sliced thinly
- 1/4 cup dried shiitake mushrooms, soaked and chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 tablespoon sugar
- 1 1/2 cups water (or more, if needed)
- 1 tablespoon vegetable oil
- 2-3 green onions, finely chopped (for garnish)
Directions:
- Prepare the Radish: Peel and grate the daikon radish. Place the grated radish in a clean kitchen towel or cheesecloth, and squeeze out the excess liquid. Set the radish aside to drain further.
- Cook the Aromatics: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the chopped Chinese sausages, dried shrimp, and shiitake mushrooms. Stir-fry for 3-4 minutes until fragrant and the sausages start to render their fat.
- Add Radish and Seasoning: Add the grated radish to the wok and stir-fry with the sausages and shrimp for another 3-4 minutes, letting the radish soften slightly. Season with salt, sugar, and white pepper.
- Prepare the Batter: In a large mixing bowl, combine rice flour and tapioca starch. Gradually add about 1 1/2 cups of water to the dry ingredients, stirring to make a smooth batter.
- Combine and Cook the Mixture: Once the radish is softened, pour the batter mixture into the wok. Stir everything together until well combined. The mixture will thicken into a paste-like consistency. Let it cook for another 5-7 minutes until the radish is tender and the liquid has been absorbed.
- Steam the Cake: Transfer the radish mixture into a greased round cake pan or a heatproof dish that fits into your steamer. Use a spatula to smooth the top. Steam over medium-high heat for about 30-40 minutes, or until the turnip cake becomes firm and set. You can test by inserting a skewer—if it comes out clean, it’s done.
- Cool and Slice: Once the cake is steamed, allow it to cool to room temperature, then refrigerate for a few hours (or overnight). Chilling helps the cake set further and makes it easier to slice.
- Pan-Fry (Optional): Slice the chilled turnip cake into thin pieces, about 1/2 inch thick. Heat a little oil in a skillet over medium heat, and pan-fry the slices until both sides are crispy and golden brown.
- Serve: Garnish with chopped green onions and serve the turnip cake warm, either on its own or with soy sauce on the side for dipping.
Enjoy your homemade Lo Bak Go, a savory and satisfying treat!
