Lo Bak Go — Turnip Cake

Lo Bak Go is a cornerstone of Cantonese dim sum culture, served at yum cha tables across Hong Kong, Guangdong, and the Cantonese diaspora worldwide. Despite being called "turnip cake," it is made from daikon radish (lo bak), mixed with rice flour into a savory steamed cake that is then pan-fried to a crackling crust.

Serves: 8

Ingredients

• 800g (1.75 lbs) daikon radish (lo bak / mooli), peeled
• 300g (10.5 oz) rice flour
• 50g (1.75 oz) cornstarch (cornflour)
• 600ml (2½ cups) water
• 3 dried shiitake mushrooms, soaked and finely diced
• 100g (3.5 oz) Chinese lap cheong sausage, finely diced
• 50g (1.75 oz) dried shrimp, soaked and chopped
• 2 tbsp vegetable oil, plus extra for frying
• 2 shallots, finely diced
• 2 tsp fine salt
• 1 tsp white pepper
• 1 tsp sugar
• Spring onions and toasted sesame seeds to garnish
• Hoisin sauce and chili oil to serve

Instructions

1. Grate the daikon on the large holes of a box grater. Place in a pot with 400ml (1⅔ cups) of the water and bring to a simmer over medium heat. Cook for 10 minutes until translucent and tender. Do not drain — the liquid is essential flavor.
2. Meanwhile, heat 2 tbsp oil in a wok over medium-high heat. Stir-fry the shallots until golden, about 3 minutes. Add lap cheong, dried shrimp, and mushrooms. Stir-fry 3 more minutes until fragrant. Season with salt, white pepper, and sugar.
3. Add the stir-fried mixture to the cooked daikon and its liquid. Stir to combine.
4. Whisk rice flour and cornstarch into the remaining 200ml (¾ cup) cold water until smooth. Pour this slurry into the warm daikon mixture and stir vigorously. The mixture will thicken immediately — stir constantly over low heat for 2 minutes until it becomes a thick, cohesive paste.
5. Oil a 20x20cm (8x8 inch) square baking tin or a loaf tin. Pour in the paste and smooth the top. Steam over high heat for 45–50 minutes until firm and a skewer comes out clean. Cool completely, then refrigerate for at least 2 hours or overnight.
6. Turn the chilled cake out and cut into 1cm (½ inch) thick slices. Pan-fry in oil over medium-high heat for 3–4 minutes per side until deeply golden and crisp.
7. Serve immediately with hoisin sauce and chili oil, garnished with spring onions and sesame seeds.

Cook's Notes: Chilling overnight is non-negotiable — it firms the cake so slices hold together in the pan. The steam-then-fry method is traditional and produces the iconic contrast of crispy exterior and tender, slightly chewy interior. Vegetarian versions omit the sausage and dried shrimp.