Go Back

Turnip Cake 蘿蔔糕 (Chinese Lo Bak Go)

Chewy and tender, yet perfectly dense with a golden-brown crisp exterior, this recipe makes an authentic Chinese turnip cake with just the right textures. Each bite is a delightful experience!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Snack
Cuisine Chinese
Servings 10 pieces

Equipment

  • 8.5 x 4.5 - inch loaf pan (960ml volume)

Ingredients
  

  • 500 g daikon/turnip 白蘿蔔
  • 1 preserved meat sausage 臘腸 (about 70g)
  • 15 g dried scallops 乾瑤柱 soaked in water
  • 25 g dried shrimps 蝦米 soaked in water
  • 40 ml dried shrimp water 蝦米水
  • 200 ml water 水
  • 15 g slap sugar 片糖
  • Chopped spring onions 蔥花 (for garnish - optional)

For the batter

  • 100 g rice flour 粘米粉
  • 34 g cornstarch 粟粉
  • 18 g wheat starch 澄麵
  • 18 g tapioca starch 生粉
  • 1/2 tsp salt 鹽
  • 1 tsp chicken powder 雞粉
  • About 1/2 tsp ground black pepper 胡椒粉
  • 240 ml water 水
  • 1 tbsp oil 油

Instructions
 

  • Prepare the ingredients. Divide the turnip by half - thinly slice one half and chop the other half into strips (about double the thickness of thin slices), dice the preserved meat sausage, and soak the dried shrimps and dried scallops in water for about 10 minutes. Shred the dried scallops and set aside.
  • Prepare the batter by mixing rice flour, cornstarch, wheat starch, and tapioca starch in a mixer bowl. Add in seasonings and give it a mix. Stir in water until no lumps.
  • Boil a pot of water and blanch the turnips. This helps remove the bitterness of turnips. Drain them over a strainer and rinse. Set aside.
  • Heat some oil in a frying pan over medium heat. Stir-fry the diced preserved meat sausages until fragrant. Add in half amount of dried shrimps, and stir-fry till fragrant.
  • Add in the rinsed turnips and half amount of dried scallops, stir-fry till slightly golden.
  • Pour in water and dried shrimp water, then add in slap sugar. Ensure all ingredients are covered in the water, then cover with a lid, and cook for 8-10 minutes.
  • When the turnips are cooked, turn off the heat. Give the batter a mix again to ensure everything is well combined, then transfer two ladles of batter into the turnip mixture.
  • Stir the mixture to combine well. The mixture should have a pasty consistency.
  • Pour the mixture into the batter. Mix in oil. The consistency should be slightly sticky and glutinous.
  • Grease the 8.5” x 4.5” loaf pan (960ml volume), then pour in the turnip cake mixture. Spread it out evenly.
  • Top with the remaining dried shrimps and dried scallops.
  • Cover the tin with aluminium foil, and steam for 45-50 minutes, or until a toothpick comes out clean with just some moist, transparent crumb.

For pan-fried turnip cakes

  • Let the cake cool completely at room temperature, then wrap it with cling film or a cover, and chill in the refrigerator overnight. This hardens the turnip cake and make it easier to slice the next day.
  • On the next day, unmold the turnip cake and cut into slices.
  • Heat some oil in a frying pan over medium heat, then pan-sear the turnip cake slices on both sides until golden-brown.
  • Garnish with chopped spring onions, and serve them with a side of chilli sauce.

Video