Hong Kong Turnip Cake with Dried Shrimp
A savory and subtly sweet dim sum classic, this turnip cake (Lo Bak Go) is made from grated daikon radish and rice flour, studded with flavorful bits of dried shrimp, Chinese sausage, and shiitake mushrooms. It's steamed until tender and often pan-fried to a golden crisp before serving.
🧂 Ingredients
- 900 g Daikon radish (lo bak)(peeled and finely grated)
- 170 g Rice flour
- 40 g Wheat starch (澄麵)
- 6 medium Dried shiitake mushrooms(soaked in hot water until rehydrated, stems removed, finely chopped)
- 55 g Dried shrimp(rinsed and soaked in hot water, coarsely chopped)
- 40 g Chinese sausage (lap cheong)(finely diced)
- 45 g Chinese cured pork belly (lap yuk)(finely diced)
- 2 small Shallots(minced)
- 3-5 cloves Garlic(minced)
- 60 g Salted radish (optional)(rinsed and finely chopped)
- 0.75 cup Chicken broth(unsalted)
- 1.5 cup Water(plus more if needed)
- 0.5 tsp White pepper(or to taste)
- 1 tsp Sugar(or to taste)
- 2 tbsp Vegetable oil(for sautéing)
- 2-3 tbsp Neutral oil(for pan-frying)
👨🍳 Instructions
- 1
Prepare the flavorings: Soak dried shiitake mushrooms and dried shrimp in hot water until rehydrated. Remove stems from mushrooms and chop finely. Coarsely chop the rehydrated dried shrimp. Blanch Chinese sausage and cured pork belly in boiling water for 2-3 minutes, drain, and finely dice. Mince shallots and garlic. If using salted radish, rinse and chop finely.
- 2
Sauté the flavorings: Heat 2 tbsp vegetable oil in a large non-stick wok or pan over medium heat. Add minced shallots and garlic, stir-fry for 1-2 minutes until fragrant. Add diced Chinese sausage and cured pork belly, stir-fry for another 1-2 minutes. Add chopped dried shrimp and shiitake mushrooms (and salted radish, if using), stir-fry until aromatic. Remove all sautéed ingredients from the pan and set aside.
- 3
Cook the daikon radish: Add the grated daikon radish to the same pan. Add chicken broth and 1.5 cups of water. Bring to a boil, then season with sugar and white pepper. Cover and cook over medium heat for about 10-15 minutes, or until the radish turns translucent and is fork-tender but not mushy. Stir occasionally to prevent sticking. If the mixture seems too dry, add a little more water.
- 4
Make the batter: In a large bowl, whisk together the rice flour and wheat starch. Gradually add about 1 cup of water (or mushroom soaking liquid if preferred), whisking continuously until a smooth, thick batter forms with no lumps. Set aside.
- 5
Combine and thicken: Add the sautéed flavorings back into the pan with the cooked daikon radish. Stir to combine. Reduce the heat to low. Pour the rice flour batter into the pan, stirring constantly. Continue to cook and stir until the mixture thickens into a cohesive, paste-like consistency. This should take about 2-3 minutes.
- 6
Steam the cake: Lightly grease a steaming pan or a loaf pan (approx. 8x8 inch or similar). Transfer the thickened mixture into the pan, pressing it down evenly with a spatula. Cover the pan tightly with foil. Set up your steamer with boiling water. Place the pan in the steamer and steam over high heat for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Replenish boiling water in the steamer as needed.
- 7
Cool and chill: Once steamed, carefully remove the pan from the steamer. Let the turnip cake cool to room temperature for at least 30 minutes, then refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the cake to set properly, making it easier to slice and pan-fry.
- 8
Pan-fry (optional): Once chilled and set, carefully invert the cake onto a cutting board. Slice into 1-2 cm thick pieces. Heat 2-3 tbsp neutral oil in a non-stick skillet over medium-high heat. Pan-fry the slices for 3-4 minutes per side, until golden brown and crispy. Serve immediately.
💡 Pro Tips
- ✓The key to a good turnip cake is the ratio of radish to flour. Too much flour will make it tough, too little will make it fall apart.
- ✓Ensure the daikon radish is cooked until tender and most of its liquid has evaporated before adding the batter, otherwise the cake may be too wet.
- ✓Chilling the cake overnight is essential for achieving a firm texture that holds its shape when sliced and fried.
- ✓The term 'turnip cake' is a common English translation, but the main ingredient is actually daikon radish (lo bak).
🔄 Variations
- For a vegetarian version, omit the Chinese sausage and cured pork belly. You can add more mushrooms or water chestnuts for texture.
- Some recipes include Chinese bacon (lap yuk) or even small dried scallops for added flavor.
- Serve with a side of chili sauce, soy sauce, or XO sauce for dipping.