Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lo Bak Go (Turnip Cake)
A savory cake made from daikon radish and rice flour, often pan-fried for a crispy crust.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving300
Calories
14 g
Protein
38 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lo bak go is a Cantonese dim sum staple made from shredded daikon radish rather than true turnip, despite the common English name. Cooks reduce the radish down until it releases much of its water, then bind it with rice flour along with Chinese sausage and dried shrimp, a combination especially associated with Lunar New Year tables.
Listahan note
This version steams the batter as a solid cake first and only pan-fries slices of it afterward, since the two-step process gives the outside a crisp, browned crust while keeping the inside soft rather than trying to fry the raw batter directly.
Technique cues
- Cook the shredded daikon down in a pan first until it softens and releases much of its liquid; adding raw, wet daikon straight to the rice flour batter makes the cake too soft to hold together once sliced.
- Rehydrate the dried shrimp in warm water before chopping it finely, since dried shrimp added straight from the package stays tough and chewy in the finished cake.
- Steam the mixed batter in a covered pan or tin until it turns fully opaque and firm all the way through — a jiggly, translucent center means it needs more time.
- Let the steamed cake cool and firm up fully, ideally chilled, before slicing and pan-frying; slicing it while still warm and soft causes it to fall apart in the pan.
Kitchen flow
- Parallel prep
- Prep dips or garnishes for Lo Bak Go (Turnip Cake) while the main component cooks or chills, so everything lands on the platter at once. This one leans on the Chinese sausages. Everything else is quick — the simmer is the one step that takes real time.
- Make-ahead
- Lo Bak Go (Turnip Cake) can be assembled a few hours ahead and held, covered, until serving. This one leans on the Chinese sausages. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Lo Bak Go (Turnip Cake) reheats best in an oven or air fryer rather than a microwave, which keeps it from turning soft. This one leans on the Chinese sausages. The simmer step is what sets the pace here.
- Cleanup rhythm
- Wash serving dishes for Lo Bak Go (Turnip Cake) promptly if they held dips or sauces, which dry into a harder film than most other foods. This one leans on the Chinese sausages. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 large Daikon radish
Flavor support
Purpose: large Daikon radish supports the balance of Lo Bak Go (Turnip Cake) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1.5 cups Rice flour
Structural base
Purpose: cups Rice flour defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
2 Chinese sausages
Main protein or body
Purpose: Chinese sausages gives Lo Bak Go (Turnip Cake) its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup Dried shrimp
Main protein or body
Purpose: cup Dried shrimp gives Lo Bak Go (Turnip Cake) its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a non-seafood protein only with adjusted seasoning and cooking time.
2 Scallions
Aromatic base
Purpose: Scallions creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Pan-fry the sliced cake in a well-oiled skillet until both cut sides turn deep golden brown and slightly crisp, rather than just warming the slices through.
- Lo bak go is traditionally served with a drizzle of soy sauce or chili oil on the side for dipping, not stirred into the cake itself.
- It keeps well refrigerated for several days once steamed, and slices can be pan-fried straight from cold without needing to be reheated first.
Ingredient swaps
- Gluten-free direction
- Replace the Rice flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the Chinese sausages.
- Seafood-aware direction
- Replace the shrimp with a vegetarian fish-sauce alternative or extra soy sauce and a pinch of dried seaweed for umami to keep the savory depth without any fish or shellfish. This one leans on the Chinese sausages.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the Chinese sausages.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the Chinese sausages.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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