Lo Bak Go (Turnip Cake)

Name: Lo Bak Go (Turnip Cake)
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 large Daikon radish (about 1.5 lbs, peeled and coarsely grated); 1.5 cups Rice flour; 2 Chinese sausages (Lap Cheong, finely diced); 1/4 cup Dried shrimp (soaked and finely chopped); 2 Scallions (finely chopped); 1.5 cups Water (or liquid from steaming radish); 1 tsp Salt; 1/2 tsp Sugar; 1/2 tsp White pepper

A savory cake made from daikon radish and rice flour, often pan-fried for a crispy crust.

90 minutes

Serves 4

Dim/Snack

Contains common allergens

Seafood Shellfish Wheat

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Instructions

6 steps

1
Cook the Radish: Place the grated radish in a wok or pot with 1/2 cup of water. Simmer over medium heat for 15-20 minutes until very soft and translucent. Do not drain the liquid. Let it cool slightly.

2
Fry the Meats: In a small skillet, fry the diced Chinese sausage and dried shrimp for 3-4 minutes until crispy and fragrant. Stir in the scallions for the last 30 seconds.
3
Make the Batter: In a large bowl, whisk the rice flour with the salt, sugar, white pepper, and 1 cup of cold water until smooth.
4
Combine: Pour the hot, cooked radish (and its liquid) and the fried meat mixture directly into the rice flour batter. Stir thoroughly. The heat will partially cook the rice flour, creating a thick, sticky paste.
5
Steam: Grease a round or square cake pan. Pour the paste into the pan and smooth the top. Steam over rapidly boiling water for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
6
Chill and Fry: Remove from the steamer and let the cake cool completely at room temperature, then refrigerate for at least 2 hours to firm up. To serve, turn the cake out, slice into 1/2-inch thick rectangles, and pan-fry in a little oil until golden and crispy on both sides. Serve with chili sauce.

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