Delicious Turnip Cake Lo Bak Go Recipe

Introduction

Turnip Cake, or Lo Bak Go, is a beloved dim sum classic that combines savory flavors with a tender, slightly crispy texture. This recipe guides you through making a delicious homemade version filled with dried shrimp, mushrooms, and Chinese sausage. Perfect for breakfast or as a snack, it’s easier to make than you might expect.

Ingredients

• 2 cups Regular Rice Flour (essential for structure; do not substitute with glutinous rice flour)
• 1/2 cup Cornstarch (provides binding; adjust according to preference)
• 3 cups Water (adjusting its amount affects the cake’s texture)
• 1 teaspoon Salt (enhances overall flavor; adjust to taste)
• 1 tablespoon Sugar (optional based on personal preference)
• 1/2 cup Dried Shrimp (wash, soak, and chop before using)
• 1/2 cup Dried Shiitake Mushrooms (soak and chop before adding)
• 1 piece Chinese Sausage (dice into small pieces)
• 3 stalks Scallions (chopped finely for freshness)
• 1 large Daikon Radish (grated for texture and flavor)
• 2 tablespoons Neutral Oil (adds richness and prevents sticking)
• Optional: Oyster Sauce (for dipping; adds a savory finish)

Instructions

1. Step 1: Heat a wok over medium heat and add the neutral oil. Stir-fry dried shrimp, mushrooms, and Chinese sausage for about 5 minutes until fragrant. Toss in the chopped scallions, then remove from heat and let cool slightly.
2. Step 2: In the same wok, add the grated daikon radish and 1 cup of water. Bring to a gentle simmer and cook for about 10 minutes to soften the radish and prevent browning.
3. Step 3: In a mixing bowl, combine rice flour, cornstarch, and 1/2 cup water. Adjust the moisture as needed to reach a smooth batter consistency. Add salt, sugar, and the cooled filling mixture from the wok. Stir well until fully combined.
4. Step 4: Lightly brush a loaf or round pan with oil to prevent sticking. Pour in the batter and smooth the top with a spatula for even cooking.
5. Step 5: Place the pan in a steamer. Steam for 50 minutes if using a loaf pan or 40 minutes for a round pan. Insert a chopstick to check for doneness; it should come out clean.
6. Step 6: After steaming, allow the cake to cool in the pan for about 30 minutes. Carefully invert onto a board and slice into ½-inch pieces.
7. Step 7: Heat a splash of oil in a pan over medium-low heat. Sauté the cake slices until golden brown and crispy on both sides. Serve warm with oyster sauce for dipping.

Tips & Variations

• Soaking dried shrimp and mushrooms thoroughly ensures they soften and release more flavor into the cake.
• Adjust the water quantity in the batter to get your preferred texture: less water for a firmer cake, more for a softer one.
• Try adding chopped Chinese chives or substituting the sausage with bacon for a different flavor profile.
• If you prefer a vegetarian version, omit the dried shrimp and sausage, and add shiitake mushrooms and diced carrots instead.

Storage

Store leftover turnip cake in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry the slices again until crispy or microwave briefly. For longer storage, you can freeze the uncooked batter in the pan; thaw before steaming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use glutinous rice flour instead of regular rice flour?

No, regular rice flour is essential for achieving the proper texture. Glutinous rice flour will make the cake gummy and dense.

How can I tell when the turnip cake is fully cooked?

Insert a clean chopstick into the cake after steaming. If it comes out clean without batter sticking, the cake is done.

Delicious Turnip Cake Lo Bak Go Recipe

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A traditional and savory Chinese Turnip Cake (Lo Bak Go) featuring a flavorful filling of dried shrimp, shiitake mushrooms, Chinese sausage, and grated daikon radish, steamed to perfect tenderness and then pan-fried to a crispy golden finish. This dish makes a delightful snack or side, offering a perfect balance of textures and umami flavors.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Dim Sum / Snack
• Method: Steaming and Pan Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Batter

• 2 cups Regular Rice Flour – Essential for structure; do not substitute with glutinous rice flour.
• 1/2 cup Cornstarch – Provides binding; adjust according to preference.
• 3 cups Water – Adjusting its amount affects the cake’s texture.
• 1 teaspoon Salt – Enhances overall flavor; adjust to taste.
• 1 tablespoon Sugar – Optional based on personal preference.

For the Filling

• 1/2 cup Dried Shrimp – Wash, soak, and chop before using.
• 1/2 cup Dried Shiitake Mushrooms – Soak and chop before adding.
• 1 piece Chinese Sausage – Dice into small pieces.
• 3 stalks Scallions – Chopped finely for freshness.
• 1 large Daikon Radish – Grated for texture and flavor.

For Cooking

• 2 tablespoons Neutral Oil – Adds richness and prevents sticking.
• Optional Oyster Sauce – For dipping; adds a savory finish.

Instructions

1. Prepare the Filling: Heat a wok over medium heat and add neutral oil. Stir-fry dried shrimp, shiitake mushrooms, and Chinese sausage for about 5 minutes until fragrant and cooked through. Toss in chopped scallions, then remove from heat and let the mixture cool slightly.
2. Cook the Daikon Radish: In the same wok, add the grated daikon radish and 1 cup of water. Bring to a gentle simmer and cook for about 10 minutes, which prevents browning while softening the radish perfectly.
3. Make the Batter: In a mixing bowl, combine rice flour, cornstarch, and 1/2 cup water. Gradually adjust water, up to the total 3 cups, to achieve a smooth batter consistency. Add salt, sugar, and white pepper, then mix in the cooled filling mixture until well combined.
4. Prepare for Steaming: Lightly brush a loaf or round pan with oil to prevent sticking. Pour the batter into the pan and smooth the top with a spatula for even cooking.
5. Steam the Cake: Position the pan inside a steamer. Steam for 50 minutes if using a loaf pan or 40 minutes for a round pan. Check doneness by inserting a chopstick; it should come out clean when the cake is fully cooked.
6. Cool and Slice: After steaming, allow the cake to cool in the pan for about 30 minutes. Carefully invert the cake onto a cutting board and slice into ½-inch thick pieces.
7. Pan-Fry for Crispiness: Heat a splash of oil in a pan over medium-low heat. Sauté the cake slices until golden brown and crispy on both sides, enhancing texture and flavor.
8. Serve: Serve hot with optional oyster sauce on the side for dipping and an added savory finish.

Notes

• The texture of the turnip cake can vary depending on water quantity; add water gradually to avoid a too-soft or too-firm cake.
• Soaking dried shrimp and shiitake mushrooms beforehand helps soften them and release their flavors.
• If you prefer a vegetarian version, omit dried shrimp and Chinese sausage, or replace with mushrooms and tofu.
• Ensure the steaming environment maintains consistent steam for even cooking.
• Pan-frying the sliced cake adds a delightful crispy crust, but you can skip this step if you prefer a softer texture.

Keywords: Turnip Cake, Lo Bak Go, Chinese Dim Sum, Daikon Radish Cake, Steamed Cake, Pan Fried Cake