Pan and Deep Fried 煎 / 炸
Traditional Pan-Fried Turnip Cake (Lo Bak Go) Recipe
Experience the quintessence of Cantonese dim sum with this handmade Lo Bak Go (萝卜糕), translating literally to 'radish cake.' This recipe yields a silken, savory custard-like interior studded with umami-rich lap cheong and dried aromatics, finished with a crisp, golden-brown crust.
- Prep
- 40 min
- Cook
- 60 min
- Serves
- 8
- Level
- Moderate
- Per serving
- 245 kcal
Method
Prepare the Radish: Grate the peeled daikon radish into a large wok or pot. Add 100ml of the water. Cover and simmer over medium heat for 10-15 minutes until the radish is translucent and soft. Do not drain the liquid; it contains the essential flavor.
Make the Flour Slurry: In a large mixing bowl, whisk together the rice flour, wheat starch, salt, sugar, white pepper, and the remaining 400ml of cold liquid (use the strained soaking water from the shrimp and mushrooms for extra depth). Whisk until no lumps remain. This 1:2 flour-to-liquid ratio ensures a tender set.
Sauté Aromatics: In a separate skillet, sauté the diced lap cheong, dried shrimp, and mushrooms until fragrant and the sausage fat has rendered. Stir in the sesame oil.
The Pre-Thickening (Crucial Step): Pour the flour slurry into the pot with the hot cooked radish and its juices. Add the sautéed aromatics. Turn the heat to low and stir constantly. The mixture will quickly thicken into a heavy, paste-like dough. This prevents ingredients from sinking to the bottom during steaming.
Steamer Setup: Grease an 8-inch round or square cake tin. Transfer the paste into the tin, smoothing the top with a wet spatula. Place the tin into a bamboo steamer set over a wok of boiling water. Ensure the water level is high but not touching the steamer base.
Steaming: Cover and steam on high heat for 50-60 minutes. Check water levels every 20 minutes, topping up with boiling water as needed. The cake is done when a skewer comes out mostly clean and the surface is firm.
The Rest: Remove from steamer and let cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight. The cake MUST be cold to slice without falling apart.
Pan-Frying: Slice the chilled cake into 1/2-inch thick rectangles. Heat a thin layer of oil in a non-stick skillet over medium heat. Fry the slices for 3-4 minutes per side until a deeply golden, crispy crust forms.
Notes
Always use 'non-glutinous' rice flour (usually in a red bag); glutinous rice flour (green bag) will result in a sticky mochi-like texture which is incorrect for this dish.
The wheat starch is the secret to a professional texture; it adds a slight translucency and prevents the cake from being too mushy.
Do not skip the pre-thickening step on the stove; if you pour a thin liquid into the steamer, the radish and meat will all settle at the bottom of the pan.
For the best crust, use a well-seasoned cast iron or a high-quality non-stick pan with plenty of room between slices.
