Lo Baak Gou – Chinese Turnip Cake! Gosh, this has so many variations in name, depending on which part of the Far East you are from. These are SOME of the names… Lo Bak Goh, lo baak gou, turnip cake, Chai tow kway, daikon, chinese white radish cake, lo pak ko, lo bak gou. SO I am hoping by seeing the photos and the description you will find this is the recipe you are searching for!
Traditionally, this wonderful dish forms part of Dim Sum, and is usually cut into square shaped pieces, pan fried just before serving and accompanied with a simple tasty soy & sweet chili sauce. It should be served hot. Often, you will find there is not much filling or treasures in this cake if you eat it at a ‘low cost’ restaurant, and the turnip will make up most of the cake. However, since you are making this at home, you can pack it full of treasures and enjoy all the wonderful flavours, textures and aromas this lovely cake offers.
Lo Baak Gou is also served at Chinese New Year as the turnip/white radish signifies Good Fortune.
My family (mother and grandmother) have been making this for many years and now I want to share their recipe with you all. Please enjoy!
35 oz or 1 Kg turnip, peel off the skin and grated (See photo of Chinese Turnip above)
1 tsp chopped ginger
7 oz or 200 g rice flour
5 tsp or 25 g corn starch
7 fl oz or 250 ml water
2 oz or 50 g dry shrimps, wash and cut small
4 Chinese sausages, cut into small pieces (I use pork lap cheong)
16 medium size Chinese mushrooms, wash and soak in hot water for 30 min, cut into small pieces
5 dried scallops, wash and soak in hot water for 30 min, shred apart into small pieces
2 spring onions / scallions, chopped small
1 1/2 tsp sugar
1 tsp salt
2 tsp chicken essence
3 tsp soy sauce and some sweet chili sauce
1. Prepare all your ingredients first, chop, grate,slice etc!
A tip, if you have a food processor, use that to grate the turnip. It will only take seconds that way! Add water to a steamer which is large enough to fit the pan.
2. Line the bottom of a round spring form cake pan (8 – 9 inches) with parchment or foil then brush oil on the surface and sides of the pan
3.In a fry pan or wok (try and use a large pan) add 2 Tbsp Oil then add dried shrimps, Chinese sausage, mushrooms, scallops,and fry for 5 minutes. Place contents into a bowl and set aside.
4. Add some more oil to the fry pan (no need to wash it first). Then add all the grated turnip and fry for 5 minutes. When the time is up, add the chopped ginger.
5. Make up the batter in a separate bowl and stir until all combined. Then add the batter and seasoning ingredients to the turnip and combine well, and then turn down the heat.
6. Add 3/4 of the spring onion / scallions and 3/4 of the filling which you set aside, and combine well, keep on a low heat until the mix is ‘dry’.
7. Once the mixture has dried out a bit, transfer the contents of the pan to your spring form bake pan and use the back of a spoon to even the surface.Then add the remaining 1/4 of the filling on the surface and push down a little bit.
8. Place in a steamer for 1 – 1 1/2 hrs, check after 1 hr if a toothpick comes out clean it’s done. A few minutes before the end cook time, sprinkle the remaining spring onions scallions on the top, return the steamer lid for a couple of minutes then switch off heat. Remove from the steamer and allow to completely cool.
**** Please do not try to cut the slices until this has completely cooled. It will be too soft and may fall apart. For best results, allow to firm up in the fridge for a few hours or overnight before slicing. To slice, these are nice about 1 inch thick and square/ rectangle shape is usual!
9. To fry the slices: Add some oil to a fry pan and place the slices in the pan. When golden brown, turn them over and brown the other side. Drain on kitchen paper.
10. Serve with soy sauce and or sweet chili sauce in small dipping bowls and enjoy!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!