Crispy Pan-Fried Turnip Cake (Lo Bak Go)

Why You’ll Love This Recipe

• Classic dim sum flavor at home: savory, lightly chewy, and deeply aromatic.
• Foolproof texture: a quick pre-thicken step keeps mix-ins evenly suspended.
• Make-ahead friendly: steam once, pan-fry slices on demand.
• Balanced bite: crisp edges, bouncy center, and umami pops from lap cheong and dried shrimp.

Grocery List

• Produce: 1 large daikon (about 2 lb), 1 bunch scallions
• Dairy: None
• Pantry: Rice flour, wheat starch or cornstarch, dried shrimp, lap cheong (Chinese sausage), light soy sauce, sesame oil, neutral oil, white pepper, sugar, kosher salt, chili oil

Full Ingredients

For the Cake Base

• 900 g daikon (about 2 lb), peeled and coarsely grated (about 7 tightly packed cups)
• 360 ml total liquid (1 1/2 cups): reserved daikon cooking liquid + dried-shrimp soaking liquid + water as needed to reach volume
• 230 g rice flour (1 3/4 cups)
• 30 g wheat starch or cornstarch (1/4 cup)

Mix-Ins

• 85 g lap cheong (1 Chinese sausage), small dice
• 30 g dried shrimp (about 1/4 cup), soaked 10–15 minutes in hot water, then drained and roughly chopped
• 4 scallions, thinly sliced (whites and greens separated; reserve some greens for garnish)

Seasonings

• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil
• 1 tbsp neutral oil (for sautéing), plus 2 tbsp for pan-frying

For Serving

• Light soy sauce
• Chili oil or chili sauce

Step-by-Step Instructions

Step 1: Soak and prep the savory mix-ins

Place the dried shrimp in a small bowl and cover with hot water. Soak 10–15 minutes, then drain (reserve the soaking liquid), and chop the shrimp. Dice the lap cheong into small pieces. Thinly slice the scallions, keeping whites and greens separate; reserve a tablespoon of greens for garnish.

Step 2: Prepare the pan and steamer

Lightly oil an 8-inch square pan (or a 9×5-inch loaf pan) and line the bottom with parchment to prevent sticking. Set up a steamer with at least 2 inches of water and bring to a vigorous boil (100°C/212°F). If your steamer lid drips, wrap it in a clean kitchen towel to prevent condensation from falling on the cake.

Step 3: Cook and drain the daikon

In a wide skillet or pot over medium heat, cook the grated daikon with a pinch of salt for 6–8 minutes, stirring occasionally, until wilted and translucent. Transfer to a colander set over a bowl and press firmly to extract as much liquid as possible. Combine the daikon liquid with the dried-shrimp soaking liquid, then add water as needed to reach 360 ml (1 1/2 cups). Set the cooked daikon aside.

Step 4: Make the rice batter

In a mixing bowl, whisk together rice flour and wheat starch (or cornstarch). Gradually whisk in the 360 ml measured liquid until completely smooth. Whisk in the soy sauce, sugar, salt, white pepper, and sesame oil. The batter should be lump-free and pourable.

Step 5: Sauté the mix-ins and return the daikon

Heat 1 tbsp neutral oil in the same skillet over medium heat (surface about 175°C/350°F if using an IR thermometer). Add diced lap cheong and cook 1–2 minutes until some fat renders and edges glisten. Add chopped dried shrimp and cook 30 seconds until fragrant. Stir in scallion whites for 30 seconds. Add the cooked daikon and toss 1 minute to combine. Remove from heat and fold in most of the scallion greens, saving some for garnish.

Step 6: Thicken the batter with the daikon mixture

Return the skillet to low heat. Pour in the rice batter and cook, stirring constantly with a firm spatula, 3–5 minutes until the mixture thickens to a scoopable, mashed-potato-like consistency. This step keeps the solids evenly suspended so every slice has an even distribution of lap cheong and shrimp.

Step 7: Steam until set

Scrape the thickened mixture into the prepared pan and smooth the top. Sprinkle a few reserved scallion greens over the surface. Cover the pan loosely with foil or a heatproof plate to prevent drips. Steam over boiling water (100°C/212°F) for 55–65 minutes, until the cake is just set and a skewer inserted near the center comes out mostly clean with a few sticky bits. Refill the steamer with hot water as needed to maintain strong steam.

Step 8: Cool, slice, and pan-fry

Let the cake cool on a rack to room temperature, then refrigerate uncovered until fully firm, at least 2 hours or overnight. Run a thin knife around the edges, invert to unmold, and slice into 3/4-inch thick rectangles. Heat 2 tbsp neutral oil in a nonstick skillet over medium to medium-high heat. Pan-fry slices 2–3 minutes per side until golden and crisp, working in batches. Drain briefly on a rack or paper towel. Serve hot with soy sauce and chili oil.

Pro Tips

• Measure the liquid: 360 ml (1 1/2 cups) total is your target for a bouncy, not stodgy, texture.
• Pre-thicken the batter with the daikon mixture so the sausage and shrimp stay evenly distributed.
• Line the pan with parchment and oil the sides—lo bak go loves to stick.
• Keep the steamer at a rolling boil; weak steam leads to a gummy center.
• For extra-crisp edges, pat slices dry before pan-frying and don’t crowd the pan.

Variations

• Vegetarian: Skip lap cheong and dried shrimp; add 1 cup finely diced soaked shiitake and a teaspoon of mushroom powder or a dash of soy for umami.
• Spicy: Stir 1–2 tsp chili crisp into the batter and finish with a drizzle of chili oil.
• Seafood boost: Add 1–2 tbsp finely shredded soaked dried scallops (conpoy) with the shrimp for a classic Cantonese touch.

Storage & Make-Ahead

Refrigerate the steamed loaf (unfried) tightly wrapped up to 5 days. Slice and pan-fry just before serving. For longer storage, freeze cut slices on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen by pan-frying over medium heat 3–4 minutes per side, or steam 5–7 minutes to heat through and then crisp in a skillet.

Nutrition (per serving)

Approximate per 1 of 12 slices: 160–190 calories; 21 g carbohydrates; 6–8 g fat; 4–6 g protein; 350–500 mg sodium. Values will vary with brand of sausage, soy sauce, and frying oil absorbed.