Lo bak gou 蘿蔔糕 (Turnip Cake / Radish Cake)
Lo bak gou 蘿蔔糕 (Turnip Cake / Radish Cake)
Ingredients
- 900 g radish, julienned
- 1 Chinese sausage, finely diced
- 60 g Chinese cured pork belly (lap yuk), finely diced
- 15 g dried shrimp
- 5 dried shiitake mushrooms
- 2 shallots, finely diced
- 3 garlic, minced
- 2 green onions, sliced, whites and greens separated
For the Flour Mixture
- 230 g rice flour
- 115 g cornstarch
- 480 ml mushroom soaking liquid and water, combined
For the Seasoning
- 2 teaspoons salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For Other
- as needed neutral oil, for cooking
- as needed fresh cilantro, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Soak the 5 dried shiitake mushrooms and 15 g dried shrimp in hot water for 20 to 30 minutes. Once softened, finely dice both the mushrooms and shrimp. Reserve the mushroom soaking liquid for later use.
⏱️ 5 min
- 2
In a bowl, combine the 230 g rice flour, 115 g cornstarch, and 480 ml of the reserved mushroom soaking liquid (topped up with water if necessary to reach the total volume). Whisk until the mixture is smooth and free of lumps.
⏱️ 5 min
- 3
Prepare the fresh ingredients: julienne the 900 g radish. Finely dice the 1 Chinese sausage, 60 g Chinese cured pork belly (lap yuk), 2 shallots, and 3 garlic. Slice the 2 green onions, separating the white and green parts.
⏱️ 10 min
- 4
Heat a pan over medium heat and add a small amount of neutral oil. Add the minced 3 garlic, finely diced 2 shallots, and finely diced 15 g dried shrimp. Stir-fry for 1 to 2 minutes until fragrant. Add the finely diced 1 Chinese sausage, finely diced 60 g Chinese cured pork belly (lap yuk), and finely diced 5 dried shiitake mushrooms. Continue to stir-fry for several minutes until aromatic. Remove a portion of this stir-fried mixture and set aside for garnish.
⏱️ 10 min
- 5
Add the julienned 900 g radish to the pan with the remaining stir-fried ingredients. Stir well and cook for 6 to 7 minutes until the radish begins to soften. Add the 2 teaspoons salt, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Stir to combine, then cover the pan and cook for an additional 3 minutes.
⏱️ 10 min
- 6
Gradually add the prepared flour mixture (from Step 2) to the pan with the cooked radish and other ingredients. Stir constantly as you add it in batches. Continue stirring until the mixture thickens to a consistency similar to mashed potatoes.
⏱️ 10 min
- 7
Lightly grease a cake pan with neutral oil. Transfer the thickened Lo bak gou mixture into the prepared pan. Press it down firmly and evenly. Spread a thin layer of neutral oil on the surface of the mixture.
⏱️ 5 min
- 8
Sprinkle the reserved stir-fried Chinese sausage, lap yuk, mushroom, shrimp, shallot, and garlic mixture over the top of the cake. Steam the Lo bak gou for 45 minutes on high heat. To check for doneness, insert a chopstick into the center; if it comes out clean, the cake is ready.
⏱️ 45 min
- 9
Allow the Lo bak gou to cool completely in the pan. Once cooled, carefully remove it from the pan and slice it into rectangles or desired small pieces.
⏱️ 5 min
- 10
Heat a small amount of neutral oil in a pan over medium heat. Pan-fry the sliced Lo bak gou pieces on each side until they are golden brown and slightly crispy. Garnish with fresh chopped cilantro and sesame seeds before serving. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Lo bak gou 蘿蔔糕 (Turnip Cake / Radish Cake)
- 900 g radish, julienned
- 1 Chinese sausage, finely diced
- 60 g Chinese cured pork belly (lap yuk), finely diced
- 15 g dried shrimp
- 5 dried shiitake mushrooms
- 2 shallots, finely diced
- 3 garlic, minced
- 2 green onions, sliced, whites and greens separated
For the Flour Mixture
- 230 g rice flour
- 115 g cornstarch
- 480 ml mushroom soaking liquid and water, combined
For the Seasoning
- 2 teaspoons salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
For Other
- as needed neutral oil, for cooking
- as needed fresh cilantro, chopped, for garnish
- as needed sesame seeds, for garnish
Instructions
- 1
Soak the 5 dried shiitake mushrooms and 15 g dried shrimp in hot water for 20 to 30 minutes. Once softened, finely dice both the mushrooms and shrimp. Reserve the mushroom soaking liquid for later use.
⏱️ 5 min - 2
In a bowl, combine the 230 g rice flour, 115 g cornstarch, and 480 ml of the reserved mushroom soaking liquid (topped up with water if necessary to reach the total volume). Whisk until the mixture is smooth and free of lumps.
⏱️ 5 min - 3
Prepare the fresh ingredients: julienne the 900 g radish. Finely dice the 1 Chinese sausage, 60 g Chinese cured pork belly (lap yuk), 2 shallots, and 3 garlic. Slice the 2 green onions, separating the white and green parts.
⏱️ 10 min - 4
Heat a pan over medium heat and add a small amount of neutral oil. Add the minced 3 garlic, finely diced 2 shallots, and finely diced 15 g dried shrimp. Stir-fry for 1 to 2 minutes until fragrant. Add the finely diced 1 Chinese sausage, finely diced 60 g Chinese cured pork belly (lap yuk), and finely diced 5 dried shiitake mushrooms. Continue to stir-fry for several minutes until aromatic. Remove a portion of this stir-fried mixture and set aside for garnish.
⏱️ 10 min - 5
Add the julienned 900 g radish to the pan with the remaining stir-fried ingredients. Stir well and cook for 6 to 7 minutes until the radish begins to soften. Add the 2 teaspoons salt, 1 teaspoon chicken bouillon powder, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1 teaspoon sesame oil. Stir to combine, then cover the pan and cook for an additional 3 minutes.
⏱️ 10 min - 6
Gradually add the prepared flour mixture (from Step 2) to the pan with the cooked radish and other ingredients. Stir constantly as you add it in batches. Continue stirring until the mixture thickens to a consistency similar to mashed potatoes.
⏱️ 10 min - 7
Lightly grease a cake pan with neutral oil. Transfer the thickened Lo bak gou mixture into the prepared pan. Press it down firmly and evenly. Spread a thin layer of neutral oil on the surface of the mixture.
⏱️ 5 min - 8
Sprinkle the reserved stir-fried Chinese sausage, lap yuk, mushroom, shrimp, shallot, and garlic mixture over the top of the cake. Steam the Lo bak gou for 45 minutes on high heat. To check for doneness, insert a chopstick into the center; if it comes out clean, the cake is ready.
⏱️ 45 min - 9
Allow the Lo bak gou to cool completely in the pan. Once cooled, carefully remove it from the pan and slice it into rectangles or desired small pieces.
⏱️ 5 min - 10
Heat a small amount of neutral oil in a pan over medium heat. Pan-fry the sliced Lo bak gou pieces on each side until they are golden brown and slightly crispy. Garnish with fresh chopped cilantro and sesame seeds before serving. Enjoy!
⏱️ 10 min