Chinese Turnip Cake
Chinese Turnip Cake, also known as "Lo Bak Go," is a savory dim sum favorite made with grated daikon radish, rice flour, dried shrimp, Chinese sausage, and shiitake mushrooms. It's steamed and then pan-fried to achieve a crispy exterior and a tender, flavorful interior, perfect for any meal or appetizer.
Ingredients
- 1 large daikon radish about 1.5 lbs, peeled and grated
- 2 cups water
- 1/2 cup dried shrimp soaked and chopped
- 1/2 cup Chinese sausage lap cheong, finely diced
- 1/4 cup dried shiitake mushrooms soaked and chopped
- 1/4 cup scallions finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 cups rice flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- Vegetable oil for frying
- Soy sauce and chili sauce for serving
Instructions
- Prepare the Turnip: In a large saucepan, bring the grated daikon radish and 2 cups of water to a boil. Reduce the heat and simmer for about 10 minutes until the radish is translucent. Drain, reserving the liquid, and let cool slightly.
- Cook the Fillings: In a large skillet, heat a little oil over medium heat. Add the dried shrimp, Chinese sausage, and shiitake mushrooms. Cook until fragrant and the sausage is slightly crispy, about 5 minutes. Stir in the scallions, soy sauce, oyster sauce, sugar, and white pepper. Remove from heat.
- Make the Batter: In a large bowl, combine the rice flour, cornstarch, and baking powder. Gradually add the reserved radish cooking liquid and mix until smooth. Stir in the cooked daikon radish and the shrimp, sausage, and mushroom mixture.
- Steam the Cake: Pour the mixture into a greased 9-inch round cake pan. Steam over high heat for 40-45 minutes until set. Remove from the steamer and let cool completely.
- Pan-Fry the Cake: Once cooled, cut the turnip cake into slices. Heat some oil in a skillet over medium heat. Fry the slices until golden brown and crispy on both sides, about 2-3 minutes per side.
Notes
A few tips from my kitchen to yours:
- For a vegetarian version, omit the dried shrimp and Chinese sausage, and add more mushrooms or other veggies.
- Make sure to cool the turnip cake completely before slicing and frying for the best texture.
- This dish can be made ahead of time and stored in the fridge for up to 3 days.
- Calories: 180
- Protein: 6g
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 2g