Turnip Cake with Lap Cheong (Lo Bak Go)

Turnip Cake with Lap Cheong (Lo Bak Go)

Recipes with Lap Cheong

A dim sum classic: shredded daikon radish steamed with rice flour and diced Lap Cheong, then pan-fried until golden and crispy. Served at every Chinese New Year table and yum cha restaurant in Hong Kong and Guangdong.

Prep Time

30

Cook Time

60

Servings

8

Difficulty

Medium

Ingredients

  • 500g daikon radish, peeled and coarsely grated
  • 2 Lap Cheong sausages, diced small
  • 3 dried shiitake mushrooms, soaked and diced
  • 2 tablespoons dried shrimp, soaked and chopped
  • 200g rice flour
  • 300ml water or mushroom soaking liquid
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon sugar
  • 2 scallions, sliced
  • Oil for pan-frying

Steps

1

Cook the grated daikon in a pot with a splash of water over medium heat for 10-15 minutes until soft. Do not drain. You want the liquid.

2

In a wok, fry the diced Lap Cheong until the fat renders. Add the mushrooms, dried shrimp, and white parts of scallions. Stir-fry for 2 minutes. Add to the daikon pot.

3

Mix the rice flour with the water until smooth. Pour into the daikon mixture. Stir constantly over medium-low heat until it becomes a thick, sticky paste (about 5 minutes). Season with salt, pepper, and sugar.

4

Pour into an oiled square or round pan. Steam for 45-50 minutes until firm. A chopstick inserted in the center should come out clean. Let cool completely, then refrigerate for at least 2 hours.

5

Slice into 1cm-thick pieces. Pan-fry in oil over medium-high heat until golden and crispy on both sides (3-4 minutes per side). Serve with chili sauce or XO sauce.

Tips

The turnip cake improves after a night in the fridge. The texture sets and the slices hold together better when fried. Make it the day before if you can. For Chinese New Year, families often make several cakes at once and give them to neighbors.