Chinese turnip cake, known as lo bak gao in Cantonese, is a beloved dish with deep roots in Southern China and a vibrant presence in Hong Kong’s dim sum culture. This recipe, inspired by authentic flavors, brings the comforting taste of this Lunar New Year staple to your kitchen – though it’s delicious enjoyed year-round. The dish isn’t just about flavor; its name lo bak (“good fortune”) and gao (“rising”) symbolize prosperity and family togetherness.
Why This Recipe Matters
Many restaurant versions lack the rich filling that defines authentic lo bak gao. This recipe prioritizes flavor and texture by using generous amounts of Chinese sausage, dried shrimp, and shiitake mushrooms. The balanced ratio of turnip to rice flour ensures a satisfyingly crisp exterior and tender interior when pan-fried.
Key Ingredients for Authentic Flavor
The success of this dish hinges on quality ingredients:
- Chinese Sausage (Lap Cheong): A cured, fatty sausage that provides a unique sweet-and-savory depth. Look for brands like Kam Yen Jan in Asian grocery stores.
- Dried Shiitake Mushrooms: These offer a concentrated umami flavor far superior to fresh mushrooms. Proper soaking is essential to rehydrate and unlock their earthy aroma.
- Dried Shrimp: Small, orange-pink shrimp deliver a distinct seafood flavor. Larger shrimp offer more intensity but are pricier.
- Chinese Turnip (White Radish): Choose a heavy, creamy-white root with bright green leaves for freshness. It has a mild sweetness that complements the other ingredients.
- Rice Flour: The key binder for creating the cake’s firm, sliceable texture. Avoid sweet or glutinous rice flour.
How to Make Lo Bak Gao: A Step-by-Step Guide
- Sauté the Filling: Bloom dried shrimp and mushrooms in hot water, then sauté with diced Chinese sausage and scallions until fragrant.
- Cook the Turnip: Shred peeled Chinese turnip and simmer with water, sugar, salt, garlic powder, and white pepper until tender. Strain and press to remove excess liquid.
- Mix the Batter: Combine the cooked turnip with the filling, then whisk in water, salt, rice flour, and cornstarch until smooth.
- Steam: Pour the batter into a greased pan and steam until firm (40–50 minutes). Let cool completely before refrigerating.
- Pan-Fry: Slice the chilled cake and pan-fry until golden brown and crispy on both sides. Serve hot with your preferred dipping sauce.
Swaps and Storage
If Chinese sausage is unavailable, cured ham or Chinese BBQ pork (char siu) can substitute. For a vegetarian version, use carrots, bell peppers, or vegan Spam.
Store leftover turnip cake in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. For optimal texture, enjoy within 3 days.
This recipe isn’t just about following steps; it’s about capturing a cultural experience. The right ingredients, careful preparation, and a little patience will result in a deeply satisfying dish that brings a taste of Hong Kong tradition to your table.
