Chinese Turnip Cake (Lo Bak Go)
Ingredientsfor 2
220
Cal
8g
Protein
34g
Carbs
6g
Fat
- 12 lbs daikon radish, peeled and grated
- 21.5 cups rice flour
- 33/4 cup water
- 44 oz Chinese sausage (lap cheong), finely diced
- 54 dried shiitake mushrooms, soaked and minced
- 61/4 cup dried shrimp, soaked and minced
- 73 tablespoons soy sauce
- 81 teaspoon sesame oil
- 91 teaspoon sugar
- 101/2 teaspoon white pepper
- 11Salt to taste
- 12Oil for pan frying
Instructions
- 1
Grate the daikon. In a large pan, sauté Chinese sausage, shiitake mushrooms, and dried shrimp for 3 minutes. Add grated daikon and cook over medium heat 10 minutes, stirring, until the daikon is soft and has released its water. Season with soy sauce, sesame oil, sugar, pepper, and salt.
- 2
Mix rice flour with cold water until smooth. Measure the liquid in the cooked daikon — you want the ratio to match. Stir the rice flour slurry into the hot daikon mixture over medium-low heat. The mixture will quickly thicken to a very stiff paste. Stir constantly to prevent burning for 2–3 minutes.
- 3
Pour into an oiled 9-inch round cake pan or loaf pan. Smooth the top. Steam over high heat for 45–50 minutes until set — a toothpick inserted in the center should come out clean. Cool completely — ideally overnight in the refrigerator.
- 4
Cut cold turnip cake into 1/2-inch thick slices. Pan-fry in oil over medium-high heat, 3 minutes per side, until the exterior is golden brown and crispy while the interior remains soft.
- 5
Serve with oyster sauce, Sriracha, and hoisin. This is a classic dim sum dish.