Turnip Cake Lo Bak Go Recipe

I absolutely love this recipe because it combines savory Chinese flavors with a comforting texture that reminds me of family gatherings and dim sum brunches. Plus, there’s something incredibly satisfying about frying up the chilled turnip cake slices to that perfect crispy-golden finish—it’s so Instagram-worthy and utterly delicious.

Turnip Cake, or Lo Bak Go, is a classic dim sum dish that I love for its unique blend of flavors and textures. This dish, made from turnips and tasty bits like Chinese sausage, dried shrimp, and mushrooms, is united with rice flour and seasoned thoroughly with soy sauce, oyster sauce, and Shaoxing wine.

In case that last ingredient is tricky to find, feel free to substitute dry sherry or just leave it out; the dish will still be delicious.

Ingredients

• Turnips: High in fiber and vitamin C, giving the cake a subtly sweet base.
• Chinese Dried Mushrooms: Rich in umami and antioxidants, adding depth and complexity.
• Chinese Sausage: Provides savory flavor and a touch of sweetness.
• Dried Shrimp: Adds a briny, umami-rich flavor with protein boost.
• Rice Flour: Gives structure and texture, making the cake moist and chewy.
• Soy Sauce: Enhances umami and adds a savory depth.
• Shaoxing Wine: Adds aromatic richness and a hint of sweetness.

Ingredient Quantities

• 2 medium turnips (about 1.5 lbs), peeled and grated
• 1/2 cup Chinese dried mushrooms, soaked and finely chopped
• 1/2 cup Chinese sausage, diced
• 1/3 cup dried shrimp, soaked and chopped
• 1.5 cups rice flour
• 1 tablespoon cornstarch
• 2 cups water
• 1 tablespoon vegetable oil
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon Shaoxing wine
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt to taste

Instructions

1. Shred the turnips and place them in a large bowl.

2. In a pan over medium heat, warm the vegetable oil. Sauté the Chinese sausage until it is somewhat crispy, and then add the minced garlic, chopped dried shrimp, and mushrooms. Cook for about 2 minutes.

3. Combine the light soy sauce, oyster sauce, sugar, white pepper, and Shaoxing wine in the pan. Stir well and take off the heat.

4. In a large mixing bowl, combine the rice flour and cornstarch. Gradually add water, mixing with a smooth motion to ensure the mixture is free of lumps.

5. Place the mixture from the skillet into the bowl with the turnips, and mix thoroughly. Add the flour mixture to the bowl. Stir it in until it is so thoroughly combined that it seems to have been mixed with a cake mixer. Season with salt.

6. Set up the steamer and line a cake pan or heatproof dish with parchment paper. Pour the batter into the lined pan.

7. Put the pan in the steamer and steam over high heat for about 60 minutes. Check if it is done by inserting a toothpick; it should come out clean.

8. Once cooked, take the pan out of the steamer and allow it to cool to room temperature. Chill it in the refrigerator for several hours or overnight until it is firm.

9. Cut the firm turnip cake into squares or rectangles.

10. In a non-stick skillet, heat a small amount of oil over medium heat and fry the slices until they are golden brown on both sides. Before serving, sprinkle with chopped green onions.

Equipment Needed

1. Grater
2. Large bowl
3. Pan
4. Spoon or spatula (for stirring)
5. Large mixing bowl
6. Whisk or mixing spoon
7. Steamer
8. Cake pan or heatproof dish
9. Parchment paper
10. Toothpick
11. Refrigerator
12. Knife
13. Non-stick skillet
14. Cutting board

FAQ

• Q: Can I make this turnip cake vegetarian?A: Yes, just leave out the lap Cheong and dried shrimp, and use vegetable broth instead of water for more flavor.
• Q: How do I ensure the turnip cake holds its shape?Mixing the rice flour and cornstarch into a smooth batter with water before adding in other ingredients will make the cake hold its shape more readily. You want to do it this way, in this order, for better results.
• Q: What is the best way to grate the turnips?A: Grate the turnips on the large holes of a box grater or use a food processor for quick, consistent grating.
• Q: How do I store leftover turnip cake?A: Storing leftover turnip cake in a sealed container in the refrigerator allows it to last up to 4 days. When it’s time to eat the cake, reheat it by pan-frying in a little oil.
• Q: Can I substitute any other flour for rice flour?A: For traditional texture, nothing else works but rice flour. But you can use glutinous rice flour to get a chewier cake. Other flours might not yield the same tender result unless you’re using Alaska flour.

Substitutions and Variations

1/2 cup diced ham can be a substitute for Chinese sausage for a similar savory flavor.
If necessary, Chinese dried mushrooms can be replaced with 1/2 cup chopped fresh mushrooms, but the soaking step can be skipped.
If oyster sauce is not available, light soy sauce and oyster sauce can be combined to provide a suitable substitute. Soy sauce alone has a similar base flavor to oyster sauce, or at least to the version of oyster sauce that is found in most supermarkets. So why not just use soy sauce as a base? The only reason I can think of is that it will definitely alter the flavor slightly and maybe not provide the same umami punch that oyster sauce with the rest of the flavors in this dish does.
If Shaoxing wine isn’t available, try these:
• 1 tablespoon dry sherry
• other Asian cooking wines (use in the same proportion)
• 1 tablespoon any dry white wine
Granulated white sugar can be switched out for brown sugar to get a somewhat richer flavor.

Pro Tips

1. Maximize Flavor from Mushrooms and Shrimp After soaking the dried mushrooms and shrimp, save the soaking liquid and use it to mix into the batter instead of the plain water. This will enhance the overall depth of flavor in the turnip cake.

2. Turnip Texture Control When shredding the turnips, consider using the larger side of the grater for a chunkier texture or the finer side for a smoother consistency, depending on your preference.

3. Sauté for Extra Savory Notes Add a pinch of salt and a few teaspoons of the green onion whites to the pan when sautéing the Chinese sausage, garlic, shrimp, and mushrooms to draw out more flavor.

4. Ensure Lump-Free Batter When mixing the rice flour and cornstarch with water, use a whisk for a silky-smooth batter. If lumps persist, strain the mixture through a fine-mesh sieve before combining it with the turnip mix.

5. Elevate the Final Fry For an extra crispy finish, dust the slices lightly with rice flour or cornstarch before pan-frying. This will create a golden, crunchy exterior while keeping the inside soft.