How to Make Traditional Chinese White Turnip Cake (Lo Bak Go) | Easy & Delicious Recipe

white turnip

🥗Healthier: daikon radish

💰Cheaper: cabbage

Daikon offers a similar texture and flavor, while cabbage is more affordable.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are easier to find and less expensive.

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork belly

Chicken sausage reduces fat content, while pork belly is a more affordable option.

rice flour

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds fiber, while all-purpose flour is widely available.

Steam the sun-dried preserved pork for about 15 minutes.

Peel, wash, and finely chop the white turnips.

Place the chopped turnips into a large mixing bowl.

Soak the Chinese black mushrooms in hot water, squeeze out excess moisture, and dice them.

Add the diced mushrooms to a separate bowl.

Remove the rinds from the steamed preserved pork and dice it, then add to the bowl with the mushrooms.

Prepare peanuts by boiling them for five minutes and soaking them for four hours, then add to the bowl.

In a large mixing bowl, add 750 grams of rice flour and 2 tablespoons of cornstarch.

Gradually add 250 ml of cold water until smooth, ensuring the batter is not too liquid.

Mix everything well until there are no lumps of flour left and set the batter aside.

In a large wok, heat oil over medium heat and add sliced ginger.

Add the preserved pork and mushroom mixture along with the peanuts and stir-fry.

Gradually add the sliced turnips and stir everything well until softened.

Add a dash of pepper, about four teaspoons of salt, a splash of soy sauce, and two heaping teaspoons of Chinese oyster sauce.

Add broken Chinese cane brown sugar and optional rinsed preserved dried shrimp, stirring everything together.

Cook until the turnips are soft and absorb flavors, then add more turnip, another dash of pepper, a drizzle of soy sauce, and 250 ml of water.

Add two teaspoons of chicken stock and a drizzle of sesame oil, mixing well and cooking for another 15 to 30 minutes, stirring occasionally.

Remove about 250 ml of water, leaving some juices in the wok.

Brush porcelain and baking trays with oil and pour in the batter, smoothing it out to eliminate air bubbles.

Steam the trays for about 1 hour and 15 minutes, testing with chopsticks to ensure they are ready.

Let the trays cool for 1 to 1.5 hours before slicing into blocks and frying them on each side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens