Taiwanese Pan-Fried Turnip Cakes
Lo Bak Go
A savory and delightful pan-fried cake made from shredded daikon radish, rice flour, and often studded with dried shrimp and Chinese sausage. Crispy on the outside and tender on the inside, Lo Bak Go is a popular dim sum item and a comforting snack or breakfast dish in Taiwan.
🧂 Ingredients
- 500 g Daikon radish, peeled and finely shredded
- 100 g Rice flour
- 50 g Tapioca starch
- 300 ml Water
- 20 g Dried shrimp, rehydrated and finely chopped
- 50 g Chinese sausage (lap cheong), finely diced
- 2 cloves Garlic, minced
- 2 stalks Scallions, thinly sliced
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp White pepper
- 1 tsp Salt
- 3 tbsp Vegetable oil, for pan-frying
👨🍳 Instructions
- 1
In a large bowl, combine the shredded daikon radish with salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze out as much liquid as possible.
💡 Tip: Squeezing out the moisture is crucial for achieving a good texture. - 2
In a separate bowl, whisk together the rice flour, tapioca starch, water, soy sauce, sesame oil, and white pepper until smooth.
💡 Tip: Ensure there are no lumps in the batter. - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and diced Chinese sausage, and sauté until the sausage is slightly rendered and fragrant, about 2-3 minutes.
💡 Tip: Rendering the sausage releases its flavorful fat. - 4
Add the chopped dried shrimp and sauté for another minute until fragrant.
💡 Tip: Don't overcook the dried shrimp, or they can become tough. - 5
Add the squeezed daikon radish to the wok and stir-fry for 2-3 minutes to combine with the other ingredients.
💡 Tip: This step helps to slightly cook the radish. - 6
Pour the flour mixture into the wok with the radish mixture. Stir continuously until the mixture thickens into a cohesive dough-like consistency.
💡 Tip: Keep stirring to prevent the bottom from burning. - 7
Transfer the mixture into a greased 8x8 inch square pan or a similar-sized rectangular pan. Press down firmly and evenly to create a compact layer.
💡 Tip: Using a greased pan prevents sticking. - 8
Steam the pan over high heat for 30-35 minutes, or until a skewer inserted into the center comes out clean.
💡 Tip: Ensure your steamer has enough water and maintain high heat throughout. - 9
Let the steamed turnip cake cool completely in the pan. Once cooled, invert it onto a cutting board and cut into desired shapes (squares or rectangles).
💡 Tip: Cooling is essential for the cake to firm up, making it easier to slice. - 10
Heat the remaining 2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the turnip cake slices until golden brown and crispy on both sides, about 4-5 minutes per side.
💡 Tip: Don't overcrowd the pan; fry in batches if necessary. - 11
Garnish with sliced scallions and serve hot.
💡 Tip: Serve with your favorite dipping sauce, such as soy sauce, chili oil, or a mixture of both.
💡 Pro Tips
- ✓For a richer flavor, you can add finely chopped shiitake mushrooms along with the Chinese sausage.
- ✓If you don't have Chinese sausage, you can substitute with bacon or omit it.
- ✓The texture can be adjusted by varying the ratio of rice flour to tapioca starch. More tapioca starch will result in a chewier cake.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of five-spice powder to the batter for an extra layer of aroma.
- For a vegetarian version, omit the dried shrimp and Chinese sausage, and consider adding sautéed mushrooms.
- Serve with a drizzle of sweet chili sauce or a dollop of sambal oelek for a spicy kick.