Turnip Cake (Lo Bak Go)
A classic savory dim sum dish made from grated daikon radish and rice flour, studded with Chinese sausage and dried shrimp. The steamed cake is chilled then pan-fried until golden and crisp on the outside while remaining soft inside.
An original recipe by Forkin
- Total time
- 5 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 413 kcal
Allergen information: may contain crustaceans, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gdaikon radish, peeled and coarsely grated
- 150 grice flour
- 30 gcornstarch
- 2 pcschinese sausage, finely diced
- 20 gdried shrimp, soaked and finely chopped
- 4 pcsdried shiitake mushroom, soaked and finely diced
- 1 pcsshallot, finely chopped
- 1 tbsplight soy sauce
- 1 tspsesame oil
- 1 tspsugar
- 1 tspsalt
- 0.5 tspwhite pepper, ground
batter
- 240 mlwater, for the batter
daikon cooking
- 240 mlwater, for cooking the daikon
sauté
- 1 tbspvegetable oil
pan-frying
- 2 tbspvegetable oil
garnish
- 1 pcsscallion, finely chopped(optional)
Equipment
loaf_pan · box_grater · large_skillet · steamer · large_bowl · cutting_board · knife · whisk
The method
Step by step
- 1
Soak the dried shrimp and dried shiitake mushrooms in warm water for at least 20 minutes before preparing them as indicated in the ingredient list.
About 20 min
Cook’s note: Soaking rehydrates the ingredients and makes them easier to chop.
- 2
In a large skillet, heat the vegetable oil for sautéing over medium heat.
About 1 min
- 3
Add the chopped shallot and cook for one minute until fragrant.
About 1 min
- 4
Add the diced Chinese sausage, chopped dried shrimp, and diced mushrooms. Sauté for 4 minutes until aromatic, then remove the mixture from the skillet and set aside.
About 4 min
- 5
In the same skillet, add the grated daikon radish and the water for cooking. Bring to a simmer.
About 3 min
Cook’s note: No need to clean the skillet; the leftover flavors will enhance the daikon.
- 6
Cook the daikon for about 10 minutes, stirring occasionally, until it becomes soft and translucent.
About 10 min
- 7
In a large mixing bowl, whisk together the rice flour, cornstarch, salt, sugar, and white pepper.
About 2 min
- 8
Gradually whisk the batter water, light soy sauce, and sesame oil into the flour mixture until the batter is smooth.
About 2 min
Cook’s note: Whisking gradually prevents lumps from forming.
- 9
Pour the hot daikon mixture and the sautéed aromatics into the batter. Stir vigorously until everything is well-combined and thickened.
About 2 min
Cook’s note: The heat from the daikon will start to cook the flour, which is normal.
- 10
Lightly oil a 20cm (8-inch) loaf pan or square pan and pour the batter in, smoothing the top.
About 2 min
- 11
Steam the cake over high heat for 50-60 minutes, or until a skewer inserted into the center comes out clean.
About 50 min
Cook’s note: Check the water level in your steamer halfway through to ensure it doesn't boil dry.
- 12
Carefully remove the pan from the steamer and let it cool completely to room temperature.
About 2 hr
- 13
Cover the pan and refrigerate for at least 4 hours, or overnight, until the cake is completely firm.
About 2 hr
Cook’s note: Chilling is essential for clean slicing; do not skip this step.
- 14
Invert the chilled cake onto a cutting board and slice it into 2cm thick pieces.
About 5 min
- 15
Heat the vegetable oil for pan-frying in a non-stick skillet over medium-high heat.
About 1 min
- 16
Pan-fry the slices in batches for 3-4 minutes per side until golden brown and crispy.
About 10 min
Cook’s note: Don't overcrowd the pan, as this prevents the slices from getting crispy.
- 17
Transfer the fried turnip cake to a plate and garnish with chopped scallions before serving.
About 1 min
Per serving
Nutrition
- Calories
- 412.5kcal
- Protein
- 9.6g
- Carbs
- 51.7g
- Fat
- 18.7g
- Fibre
- 4g
- Sugar
- 5.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the un-fried steamed cake tightly covered in the refrigerator.
Pan-fry chilled slices in a lightly oiled pan until hot and crispy on both sides.
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