Why Cantonese Turnip Cake (Lo Bak Go) Is a Must-Try
Let’s talk about turnips—seriously, is there a more underrated veggie? They’re cheap, available year-round, and taste amazing in everything: soups, braised dishes, pickles… But my absolute favorite way to use them? Cantonese turnip cake, or lo bak go! This savory, slightly chewy dim sum staple is pure comfort food. Whether you eat it plain, dip it in soy sauce, or fry it up crispy (my go-to), it’s impossible to stop at one piece.
What You Need to Make Cantonese Turnip Cake
First off, let’s gather your ingredients. Don’t worry—most of these are easy to find at your local Asian market (or even regular grocery stores these days!). Here’s the lowdown:
- 500g rice flour (or pre-mixed turnip cake flour if you can find it—total time-saver!)
- 80g dried shrimp (trust me, these add that umami kick)
- 2 Chinese sausages (lap cheong—non-negotiable for that classic flavor)
- 1 large white turnip (about 1.5kg, since it shrinks when cooked)
- 4g salt (adjust to taste)
- 1 tbsp cooking oil (for sautéing)
- A pinch of five-spice powder (adds warmth)
- A pinch of chicken powder (optional, but boosts flavor)
- A pinch of dried scallion powder (or fresh scallions if you prefer)
- Enough water to make a thick batter (we’ll talk about this later!)
Step-by-Step Guide to Making Perfect Turnip Cake
Okay, let’s get cooking! I’ve broken this down into super easy steps—no fancy skills required, promise.
Step 1: Prep Your Ingredients
First things first: get all your stuff ready. If you can find pre-mixed turnip cake flour, grab it—it’s way simpler. But if not, regular rice flour works just fine (that’s what I use when I can’t find the pre-mixed kind).
Step 2: Prep Shrimp & Sausages
Rinse the dried shrimp with hot water to soften them a bit. Then take your Chinese sausages—slice them into tiny cubes. Pro tip: if your sausages are super hard, pop them in the microwave for 10 seconds to make slicing easier (I’ve definitely struggled with rock-hard sausages before—this trick saves time!).
Step 3: Shred the Turnip
Peel the turnip, then… wait a second—don’t use a grater! I know it’s tempting, but slicing it into thin strips with a knife gives the cake a better, chewier texture. Trust me, your taste buds will thank you later.
Step 4: Sauté the Aromatics
Heat up a pan with a splash of oil. Toss in the dried shrimp and sausage cubes—sauté them until they’re fragrant and the sausage starts to release a little oil. Mmm, that smell alone will make your kitchen feel like a dim sum parlor!
Step 5: Cook the Turnip Strips
Add the turnip strips to the pan. Stir them around and cook for 5-7 minutes until they soften and shrink a bit. You don’t want them mushy—just tender enough so they blend into the cake.
Step 6: Season the Turnip Mixture
Sprinkle in the salt and mix well. Then transfer the entire mixture (shrimp, sausage, turnip) into a big bowl. Let it cool down a little—you don’t want it too hot when you add the flour!
Step 7: Mix the Batter
Add the rice flour (or turnip cake flour) to the bowl. Then toss in the five-spice powder, dried scallion powder, and chicken powder (if using). Give everything a quick stir to combine the dry ingredients with the turnip mixture.
Step 8: Add Water to Make the Batter
Now for the tricky part: adding water. You want a thick batter—think “pancake batter but a bit stiffer.” Start with about 300ml of water, mix well, and add more if needed. The key here? No lumps! Stir it slowly and thoroughly until it’s smooth.
Step 9: Prep the Steaming Pan
Take a stainless steel steaming pan (or any heatproof dish) and grease the inside with a thin layer of oil. This is non-negotiable—you don’t want your cake sticking to the pan like glue!
Step 10: Pour & Smooth the Batter
Pour the batter into the greased pan. Gently shake the pan a little to spread the batter evenly and smooth out the top. No need to be perfect—just make sure it’s not lumpy!
Step 11: Steam Until Cooked Through
Put the pan into a steamer (make sure there’s enough boiling water at the bottom). Steam on high heat for 45 minutes. How do you know it’s done? Stick a toothpick into the center—if it comes out clean (no wet batter), it’s ready! Let it cool for 15-20 minutes before taking it out of the pan.
Step 12: Unmold & Cut
Once it’s cooled a bit, run a knife around the edges of the pan to loosen the cake. Flip it over onto a cutting board (be careful—it’s still a little soft!) and cut it into squares or rectangles. Now it’s time to eat!
Pro Tips for the Best Turnip Cake Ever
I’ve made this recipe dozens of times, so I’ve picked up a few hacks along the way. Here’s what you need to know:
- Don’t skip the sausage and shrimp: These two are the soul of the cake! They add that salty, savory depth that makes lo bak go so special. If you’re feeling adventurous, try swapping the sausage for pan-fried pork belly bits (so crispy!) or add some garlic chives—delicious!
- Slice, don’t grate the turnip: I mentioned this earlier, but it’s worth repeating. Grated turnip turns mushy, but sliced strips keep a nice texture in the cake.
- Get the batter consistency right: Too thin, and your cake will be mushy and fall apart. Too thick, and it’ll be dry and hard. Aim for that thick, spreadable batter—you’ll nail it after one try!
- Fry it for extra crunch: While it’s great warm from the steamer, frying it takes it to the next level. Cut the cake into slices, pan-fry with a little oil until golden and crispy on both sides. Dip in soy sauce or chili oil—chef’s kiss.
Final Thoughts
Making Cantonese turnip cake at home is way easier than you think! It’s a fun project, and the result is so much better than store-bought (plus, you can customize it to your taste). Whether you’re making it for a dim sum brunch, a snack, or even a light dinner, this recipe will become a favorite. Give it a try—you won’t regret it!
