Chinese Turnip Cake (Lo Bak Go) is a savory, steamed cake made with a mixture of grated daikon radish and rice flour. It's a classic Cantonese dim sum dish that is served pan-fried.
What is Chinese lo bak go?
Chinese turnip cake is known as 萝卜糕 "lo bak go" in Cantonese.
It's also known as Chinese radish cake, daikon cake, or "carrot" cake, depending on the region.
Chinese turnip, also known as white daikon, is grated and combined with a mixture of rice flour and starch to make a thick paste, which is then steamed.
Typically, Chinese sausage (lap cheong), shiitake mushrooms, dried shrimp and dried scallops are added to the mixture.
Before serving, the turnip cake is pan-fried until golden in color.
It is a classic dish found in Cantonese dim sum restaurants and is also traditionally enjoyed at Chinese New Year.
Why is Chinese turnip cake eaten during Chinese New Year?
Chinese turnip is a homonym for "good luck" in Chinese, which makes it an auspicious dish, similar to other foods such as nian gao (Chinese New Year sweet rice cake), jian dui (fried sesame balls) and steamed fish.
What does daikon cake taste like?
Lo bak go has a soft yet firm texture, with a savory taste from all the various ingredients.
When it is pan-fried, the slight crust yields into the tender texture of the cake.
If served cold or at room temperature, the texture is more firmer.
What is rice flour?
Rice flour, not to be confused with glutinous rice flour, is a white powder made from milled rice.
Typically, rice flour is made with long-grain rice.
It is most commonly used as a thickener.
Why you'll love this Chinese turnip cake recipe
This recipe yields a hefty daikon cake chock full of flavor from all the additions, such as Chinese sausage and shiitake mushrooms.
Instead of having to cook the mixture in a wok or large pot, the cooking process is streamlined by boiling it instead.
This classic dim sum dish is delicious and filling, and is great for pot lucks or big family gatherings.
Equipment you'll need
- steamer or large wok/pot with lid
- 8" by 8" square pan/cake pan
- large mixing bowl
- box grater or shredder
Ingredients you'll need
- daikon: peeled and shredded
- boiling water
- rice flour: is a white powdery flour that is different than glutinous rice flour; used as a thickener
- potato starch: or tapioca starch
- wheat starch: is a starch made from the production of wheat flour; is white in appearance and adds a smooth texture
- sea salt: you can substitute with soy sauce instead
- granulated sugar: adds a little sweetness
- 5-spice powder: a mixture of spices consisting of star anise, cloves, cinnamon, Sichuan peppercorns and fennel
- white pepper: or black pepper
- dried shrimp: soaked, chopped if too large; reserve extra for garnish
- Chinese sausage: also known as lap cheong, which is a preserved salted dry sausage; diced
- dried Chinese mushrooms/shiitake mushrooms: soaked overnight and diced
- carrot: shredded; optional; not a traditional ingredient but adds a little sweetness
- green onion/scallions: chopped, for topping
You can find all these ingredients at your local Asian grocery store or supermarket.
How to make it
The night before, rinse and soak the dried shiitake mushrooms in water.
Once rehydrated and softened, remove the mushrooms from the soaking liquid and squeeze out any excess liquid.
Note: Save the water from soaking the mushrooms to use in the batter later.
Cook the fillings
Heat a wok or large pot over medium high heat.
Add in the Chinese sausages (lap cheong) and sauté to render the fat.
Transfer the cooked Chinese sausages to a large bowl.
Next, add in 1 tablespoon vegetable oil to the wok and stir fry dried shrimps, until fragrant.
Remove the shrimp, and transfer them to the bowl with the Chinese sausages and add in the shiitake mushrooms. Stir fry for about 2 minutes.
Add the carrot (if using), and fry for another 2 minutes.
Transfer the mushrooms and carrots out of the wok and into the bowl with the Chinese sausages and shrimp. Set aside to cool.
Prepare pan
Grease an 8" by 8" square pan or 2 loaf pans with some vegetable oil. Set aside.
Prepare the daikon
Place the daikon into a large pot with 750ml liquid (use the mushroom soaking liquid + enough water to equal a total of 750ml). Or you can use water.
Bring the daikon to a boil and turn off the heat. Let it sit on the heat.
Make the batter
In a large heat-safe bowl, combine the dry ingredients: rice flour, potato starch, wheat starch, salt, sugar, 5-spice powder, and white/black pepper and give it a whisk to incorporate.
Add in the boiled daikon with hot liquid/hot water into flour mixture. Stir with wooden spoon.
The batter will thicken and cook into a thick dough.
Add in Chinese sausages, shrimp, mushroom and carrot and mix into the batter.
Transfer the thick dough into the prepared pan.
Steam the turnip cake
Place the pan into a steamer or wok with water and cover with lid, steam on high heat for 30 minutes.
Remove lid, sprinkle fried diced shrimp, cover and steam for 2 more minutes.
Remove turnip cake from heat.
Sprinkled chopped green onion/scallions/dried shrimp on the cake.
Cool the turnip cake and place into the refrigerator for at least 3 hours to chill before slicing.
Slice the cakes to your desired thickness.
How to pan-fry Chinese turnip cakes
Heat up a frying pan over high heat and add 1 teaspoon of vegetable oil.
Add in sliced turnip cakes and pan-fry until golden on both sides.
Remove from heat and serve immediately.
How to serve
Serve the Chinese Turnip Cakes with chili sauce and/or mustard.
How to store & reheat
You can store the Chinese daikon cake in the fridge, well wrapped, for up to 3 days.
Pan-fried daikon cake should be enjoyed right away.
If you don't want to pan-fry daikon cake, you can heat up slices in the microwave until steaming hot.
Can you freeze turnip cake?
You can freeze Chinese turnip cake, well wrapped, for up to 1 month.
Defrost in the refrigerator overnight before slicing and pan-frying until warmed through.
Alternatively, you can also slice the cakes, portion it out and individually wrap prior to freezing.
FAQs & expert tips
Can I make the turnip cake without carrot?
Yes, you can omit any of the additional fillings (eg. dried shrimp, Chinese sausage, carrot).
I like to include it as it gives a little extra sweetness and flavour.
How to prevent the cakes from sticking in the pan?
It's important to heat the pan up sufficiently (on high heat) before adding in the oil and daikon cakes.
Once the pan is hot enough, the daikon cake will not stick (even if using a stainless steel frying pan).
Other dim sum recipes you may like
Be sure to check out these recipes:
Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)
Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)
Chinese Fried Sesame Balls (Jian Dui)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Chinese Turnip Cake (Lo Bak Go)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Fillings:
- 6 dried shiitake mushrooms soaked and diced
- 3 pieces Chinese sausage (lap cheong) diced
- ¼ C dried shrimp soaked, chopped if too large, reserve for topping
- 1 large carrot shredded, optional
Daikon:
- 700 g daikon peeled and shredded
- 750 ml boiling water
Batter:
- 227 g rice flour
- 55 g potato starch or tapioca starch
- 45 g wheat starch
- 4 g sea salt
- 20 g granulated sugar
- ¾ teaspoon five-spice powder
- ½ teaspoon white pepper or black pepper
Instructions
The night before:
- Rinse and soak the dried shiitake mushrooms in water.
The day of:
- Once rehydrated and softened, remove the mushrooms from the soaking liquid and squeeze out any excess liquid.
- Note: Save the water from soaking the mushrooms to use in the batter later.
Cook the fillings:
- Heat a wok or large pot over medium high heat.
- Add in the Chinese sausages (lap cheong) and sauté to render the fat.
- Transfer the cooked Chinese sausages to a large bowl.
- Next, add in 1 tablespoon vegetable oil to the wok and stir fry dried shrimps, until fragrant.
- Remove the shrimp, and transfer them to the bowl with the Chinese sausages and add in the shiitake mushrooms. Stir fry for about 2 minutes.
- Add the carrot (if using), and fry for another 2 minutes.
- Transfer the mushrooms and carrots out of the wok and into the bowl with the Chinese sausages and shrimp. Set aside to cool.
Prepare pan:
- Grease an 8" by 8" square pan or 2 loaf pans with some vegetable oil. Set aside.
Prepare the daikon:
- Place the daikon into a large pot with 750ml liquid (use the mushroom soaking liquid + enough water to equal a total of 750ml).
- Bring the daikon to a boil and turn off the heat. Let it sit on the heat.
Make the batter:
- In a large heat-safe bowl, combine the dry ingredients: rice flour, potato starch, wheat starch, salt, sugar, 5-spice powder, and white/black pepper and give it a whisk to incorporate.
- Add in the boiled daikon with hot liquid into flour mixture. Stir with wooden spoon.
- The batter will thicken and cook into a thick dough.
- Add in Chinese sausages, shrimp, mushroom and carrot and mix into the batter.
- Transfer the thick dough into the prepared pan.
Steam the turnip cake:
- Place the pan into a steamer or wok with water, cover with lid and steam on high heat for 30 minutes.
- Remove lid, and sprinkle fried diced shrimp, cover and steam for 2 more minutes.
- Remove turnip cake from heat.
- Sprinkled chopped green onion/scallions on cake.
- Cool the turnip cake and place into the refrigerator for at least 3 hours to chill before slicing.
- Slice the cakes to your desired thickness.
Pan-fry turnip cakes:
- Heat up a frying pan over high heat and add 1 teaspoon of vegetable oil.
- Add in sliced turnip cakes and pan-fry until golden on both sides.
- Remove from heat and serve with chili sauce and/or mustard.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
I love daikon radish, but I never would have imagined you can use it this way - how interesting! Loving all these aromatic additions like dried shrimp, sausage, and mushrooms!
Linsey
Michelle, this Lo Bak Go has so many flavourful ingredients, it is certainly very delicious! I like the technique is so much easier to make than the traditional one!
Heidi | The Frugal Girls
YUM... I love all of the rich and savory flavors you've infused into your turnip cake. This really would be such a fun appetizer to serve for family get togethers!
Dawn
This sounds absolutely packed with flavour, Michelle!! I haven't had anything like this before but would certainly love to give it a try! I'm sure it would be delicious.
2pots2cook
Not only healthy but beautiful as well!
Raymund | angsarap.net
This Chinese turnip cake recipe looks amazing! I love how it incorporates traditional ingredients like Chinese sausage and shiitake mushrooms. It's interesting to learn about the cultural significance of Chinese turnip cake during Chinese New Year. I can't wait to try making this recipe at home and have it for my next family gathering. Thanks for sharing this delicious and informative post!
David @ Spiced
We've eaten these at a dim sum restaurant before, but I've never made them at home - I didn't even know exactly what they were! Putting daikon radishes on the list. 🙂