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Irresistible Turnip Cake Recipe Lo Bak Go Best Homemade Guide

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A classic Cantonese dim sum dish made from shredded Chinese radish, rice flour, and savory add-ins like Chinese sausage and dried shrimp. This homemade Lo Bak Go recipe is approachable, flavorful, and perfect for brunch or snacks.

Ingredients

Scale
  • 1.5 pounds (680g) Chinese White Radish (Daikon), peeled and shredded
  • 1 cup (120g) rice flour
  • 2 tablespoons (15g) tapioca starch
  • 1 ½ cups (360ml) hot water
  • 2 links Chinese Sausage (Lap Cheong), finely diced
  • 2 tablespoons dried shrimp, soaked and chopped
  • 3 dried shiitake mushrooms, soaked and chopped
  • 2 cloves garlic, minced
  • 2 stalks scallions, finely sliced
  • 2 tablespoons soy sauce (light soy sauce recommended)
  • 1 tablespoon oyster sauce
  • ¼ teaspoon white pepper
  • ½ teaspoon salt (to taste)
  • 2 tablespoons cooking oil (vegetable or peanut oil preferred)

Instructions

  1. Soak dried shrimp and shiitake mushrooms in warm water for 20-30 minutes until softened. Drain and finely chop both. Set aside.
  2. Peel and grate the Chinese white radish (daikon) using a box grater or food processor. Place shredded radish in a large bowl.
  3. Heat 2 tablespoons of oil in a skillet over medium heat. Add diced Chinese sausage and cook for about 3 minutes until fragrant.
  4. Add minced garlic, chopped dried shrimp, and mushrooms to the skillet. Stir for 2-3 minutes until fragrant. Remove from heat and stir in sliced scallions.
  5. Transfer shredded radish to the skillet and cook over medium heat, stirring occasionally for 5-7 minutes until softened and some liquid evaporates.
  6. In a separate bowl, combine rice flour and tapioca starch. Slowly whisk in hot water until smooth and lump-free.
  7. Add the sautéed sausage mixture and cooked radish into the batter. Season with soy sauce, oyster sauce, white pepper, and salt. Mix thoroughly.
  8. Lightly oil an 8×4-inch (20×10 cm) loaf pan. Pour the batter mixture into the pan, spreading evenly and tapping gently to release air bubbles.
  9. Place the pan in a steamer and steam over medium-high heat for 45-50 minutes. Check doneness with a toothpick; it should come out clean.
  10. Remove the cake from the steamer and let cool to room temperature. Refrigerate for at least 2 hours or overnight to firm up.
  11. Slice the cake into ½-inch (1.25 cm) thick pieces. Heat a non-stick skillet with a little oil over medium heat and pan-fry slices until golden and crispy, about 3 minutes per side.

Notes

Use fresh daikon radish for best moisture and flavor. Soak dried shrimp and mushrooms well to soften. Do not overcook radish to retain slight bite. Cooling the cake overnight is crucial for firm texture and clean slicing. Pan-fry on medium heat with enough oil for crispy crust without burning. Taste batter before steaming to adjust seasoning. For extra crispiness, add a pinch of sugar to the batter. Vegetarian and gluten-free adaptations are possible by substituting ingredients.

Nutrition

Keywords: turnip cake, Lo Bak Go, dim sum, Chinese radish cake, homemade turnip cake, Cantonese recipe, savory cake, steamed cake

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