Turnip Cake (Lo Bak Go)
Turnip Cake (Lo Bak Go)
Ingredients
For the Turnip Cake
- 3 pounds daikon radish, peeled and shredded
- 3 Chinese sausages, sliced into small pieces
- 3 dried shiitake mushrooms, rehydrated, squeezed, and chopped
- 2 tablespoons dried shrimp
- 1 tablespoon oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon oyster sauce
- 2 cups rice flour
- 1/3 cup wheat starch, (optional)
- 1 cup water, plain
- 1 cup mushroom soaking water, reserved from rehydrating mushrooms
Instructions
- 1
Peel the daikon radish and shred it using a grater or mandoline. For added texture, you can cut some of the shredded radish into matchsticks. Set aside.
⏱️ 15 min
- 2
Rehydrate the dried shiitake mushrooms in hot water. Once soft, squeeze out excess water and chop them into small pieces. IMPORTANT: Reserve 1 cup of the mushroom soaking water for the batter.
⏱️ 10 min
- 3
Slice the Chinese sausages into small pieces. Combine the sliced Chinese sausage and dried shrimp in a bowl.
⏱️ 5 min
- 4
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped shiitake mushrooms, sliced Chinese sausage, and dried shrimp. Stir-fry for approximately 5 minutes until the mixture is fragrant and slightly browned. Set aside a small amount of this mixture for garnish, if desired.
⏱️ 5 min
- 5
In a large bowl, combine the rice flour and the optional wheat starch. Add 1 cup of plain water and whisk gently until smooth. Gradually add the reserved 1 cup of mushroom soaking water in increments, whisking continuously, until the batter reaches a smooth consistency similar to soft serve.
⏱️ 10 min
- 6
Add the shredded daikon radish to the pan with the cooked mushroom, sausage, and shrimp mixture (from which you reserved some for garnish). Season with 2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of chicken bouillon, and 1 tablespoon of oyster sauce. Stir-fry until the radish softens, about 5-7 minutes.
⏱️ 10 min
- 7
Pour the prepared batter directly into the pan with the radish mixture. Mix thoroughly until all ingredients are well combined and the mixture thickens slightly.
⏱️ 5 min
- 8
Transfer the combined mixture to a cake pan (a 9x13 inch pan or similar will work). Smooth the top and sprinkle with the reserved cooked mushroom and sausage mixture for garnish.
⏱️ 5 min
- 9
Place the cake pan into a steamer. Steam the turnip cake for about 1 hour, or until firm and cooked through. A skewer inserted into the center should come out clean.
⏱️ 60 min
- 10
Carefully remove the steamed turnip cake from the steamer. Let it cool completely for at least 2 hours before attempting to cut it. This allows it to firm up and prevents crumbling.
⏱️ 120 min
- 11
Once cooled, slice the turnip cake into desired pieces. It can be eaten as is, or for extra crispiness and flavor, pan-fry the slices in a little oil until golden brown on both sides before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Turnip Cake (Lo Bak Go)
For the Turnip Cake
- 3 pounds daikon radish, peeled and shredded
- 3 Chinese sausages, sliced into small pieces
- 3 dried shiitake mushrooms, rehydrated, squeezed, and chopped
- 2 tablespoons dried shrimp
- 1 tablespoon oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon chicken bouillon
- 1 tablespoon oyster sauce
- 2 cups rice flour
- 1/3 cup wheat starch, (optional)
- 1 cup water, plain
- 1 cup mushroom soaking water, reserved from rehydrating mushrooms
Instructions
- 1
Peel the daikon radish and shred it using a grater or mandoline. For added texture, you can cut some of the shredded radish into matchsticks. Set aside.
⏱️ 15 min - 2
Rehydrate the dried shiitake mushrooms in hot water. Once soft, squeeze out excess water and chop them into small pieces. IMPORTANT: Reserve 1 cup of the mushroom soaking water for the batter.
⏱️ 10 min - 3
Slice the Chinese sausages into small pieces. Combine the sliced Chinese sausage and dried shrimp in a bowl.
⏱️ 5 min - 4
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped shiitake mushrooms, sliced Chinese sausage, and dried shrimp. Stir-fry for approximately 5 minutes until the mixture is fragrant and slightly browned. Set aside a small amount of this mixture for garnish, if desired.
⏱️ 5 min - 5
In a large bowl, combine the rice flour and the optional wheat starch. Add 1 cup of plain water and whisk gently until smooth. Gradually add the reserved 1 cup of mushroom soaking water in increments, whisking continuously, until the batter reaches a smooth consistency similar to soft serve.
⏱️ 10 min - 6
Add the shredded daikon radish to the pan with the cooked mushroom, sausage, and shrimp mixture (from which you reserved some for garnish). Season with 2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of chicken bouillon, and 1 tablespoon of oyster sauce. Stir-fry until the radish softens, about 5-7 minutes.
⏱️ 10 min - 7
Pour the prepared batter directly into the pan with the radish mixture. Mix thoroughly until all ingredients are well combined and the mixture thickens slightly.
⏱️ 5 min - 8
Transfer the combined mixture to a cake pan (a 9x13 inch pan or similar will work). Smooth the top and sprinkle with the reserved cooked mushroom and sausage mixture for garnish.
⏱️ 5 min - 9
Place the cake pan into a steamer. Steam the turnip cake for about 1 hour, or until firm and cooked through. A skewer inserted into the center should come out clean.
⏱️ 60 min - 10
Carefully remove the steamed turnip cake from the steamer. Let it cool completely for at least 2 hours before attempting to cut it. This allows it to firm up and prevents crumbling.
⏱️ 120 min - 11
Once cooled, slice the turnip cake into desired pieces. It can be eaten as is, or for extra crispiness and flavor, pan-fry the slices in a little oil until golden brown on both sides before serving.
⏱️ 15 min