Two Ways to Love This Classic Radish Cake

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If you’ve ever wandered into a Chinese dim sum restaurant or that beloved hawker stall for breakfast, you mostly come across Lo Bak Go, also known as turnip cake. Despite its name, this dish isn’t sweet and isn’t made from Western turnips. The main ingredient is crisp, juicy daikon (white radish), paired with rice flour and rich umami flavors.

This classic Cantonese recipe is traditionally steamed into a silky-soft cake, then sliced and enjoyed either warm, straight from the steamer, or pan-fried until golden and crisp.

What Makes Turnip Cake Special?

Turnip cake has a comforting balance of textures. Tender yet firm, with savory bursts from Chinese sausage, dried shrimp, and shiitake mushrooms folded into the batter. It’s a festival favorite, a breakfast go-to, and a dim sum staple around the world.

Type Of Steaming Pan To Use

I am using a 10” x 10” square pan because I will always line with aluminum foil particular on Chinese steamed dessert, to make sure the radish cake easy to come out of the pan.  You may use a round steaming pan as well; make sure you grease the pan slightly so that the cake does not stick.

How To Enjoy

There are two ways to enjoy this radish cake.  You can eat it as it is, soft and fragrant, topped with some cooked Chinese sausages, and garnished with fried shallots, diced chilies and spring onions. 


Or you may slice it up and pan-fry until golden and crispy while the inside stays tender. Serve them with chili sauce, soy sauce, or sambal chili sauce for an extra kick!



Though the ingredients might seem simple, getting the texture just right. Not too mushy, not too rubbery with a little finesse. When done well, you’re rewarded with a tender center and rich, satisfying bites.


INGREDIENTS

1200g white radish

50g dried shrimp, soaked until soft, minced

50g ready diced preserved salted radish (optional)

3 pcs dried shiitake mushrooms

1 pair Chinese sausage

1 tsp salt

1 tbsp sugar

1 tsp pepper

some cooking oil


FLOUR INGREDIENTS

200g rice flour

200g corn starch 

1000ml water

1tsp salt

1 tsp pepper


GARNISHING

Some fried shallots

Some chopped spring onions

Some diced chilies


METHODS

1. Rinse and soak dried shrimp and shiitake mushrooms until soft, then drain and finely chop.

2. Rinse and soak the diced preserved salted radish in enough water to dilute the saltiness for two to three minutes.

3. Diced the Chinese sausages.

4. Grate the daikon, then gently squeeze to remove excess water. This helps your cake set better with a tender texture.

5. In a large bowl, whisk together rice flour, corn starch, water together with the seasoning until it is smooth and free of lumps.

6. Heat up some oil in a wok, cook the Chinese sausages until the fat renders, remove and reserve some for later use as a topping.

7. With the same wok, heat up one tablespoon of oil, add dried shrimp and preserved salted radish, sauté until it releases its umami and aroma. Add in shitake mushrooms continue sauté until fragrant.

8. Add the Chinese sausages, the grated radish and seasoning, cooked until the grated radish soft.

7. Add the flour mixture ( step 5) and stir constantly while cooking it at medium-low heat until it thickens.

NOTE: The steaming process can be reduced by thickening the radish batter.


8. Pour the radish batter into the 10” x 10” steaming pan and smooth the surface and steam at high heat for 30–40 minutes. The cake looks more transparent and has a little damp after steaming. It will soon get dry. Leave it in the steaming pan to cool naturally.

9. After the cake has cooled completely, slice it into a rectangle and top it with the reserved diced Chinese sausage. Garnished with fried shallots, diced chili, and chopped spring onions.

10. Or you may slice it and pan-fry until golden and crispy.

 

 

 

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