Chinese
👍 Beginner Friendly
15 mineasy
ChineseSnack
Recipe Story
origins & traditionsSteamed turnip radish cakes, known as lo bak go in Cantonese, are a beloved dim sum classic and Chinese New Year staple. Fresh daikon radish is grated and combined with a delicate mixture of soaked mushrooms, dried shrimp, and aromatic seasonings, then steamed until set into a soft, translucent cake. The result is a tender, savory treat with layers of umami from the mushrooms and seafood. These cakes can be enjoyed warm directly from the steamer or pan-fried until golden and crispy on the outside while remaining soft inside. The dish represents prosperity and good fortune in Chinese culture, making it a traditional choice during festivals. Each slice reveals a beautiful mosaic of ingredients suspended in the delicate radish matrix. This recipe creates authentic dim sum house quality cakes that rival any restaurant version.
Instructions
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Peel and finely grate 2 pounds of daikon radish. Place grated radish in a large bowl and toss with 1 teaspoon salt. Let stand 15 minutes, then squeeze out excess moisture and reserve the liquid.
Soak dried mushrooms in hot water for 20 minutes until soft. Drain, remove stems, and dice finely. Rinse dried shrimp and soak in warm water for 10 minutes, then drain and chop.
Heat 2 tablespoons vegetable oil in a wok over medium-high heat. Stir-fry mushrooms, shrimp, and minced garlic for 2-3 minutes until fragrant. Add diced carrots and cook 2 minutes more. Season with soy sauce, oyster sauce, white pepper, and a pinch of sugar. Remove from heat and set aside.
In a large bowl, combine flour with the reserved radish liquid and enough water to make 3 cups total liquid. Whisk until smooth and no lumps remain. Add the grated radish and cooked mushroom mixture, stirring well to combine.
Grease a 9x13 inch baking pan or steam-proof dish with oil. Pour the radish batter into the prepared pan, smoothing the top. Tap the pan on the counter to remove air bubbles.
Prepare a steamer with boiling water. Place the pan in the steamer basket, cover, and steam over high heat for 45-60 minutes until a skewer inserted in the center comes out clean and the cake is set.
Remove from steamer and let cool completely in the pan before slicing. Cut into rectangular pieces. Serve warm from the steamer or pan-fry slices in oil until golden brown on both sides.
Steamed Turnip Radish Cakes
4.1 (56)
Traditional Chinese dim sum featuring silky steamed daikon radish cakes with mushrooms and dried shrimp, perfect for breakfast or afternoon tea. These savory cakes are naturally gluten-free and full of umami flavor.
medium
1h 30m
8 servings
Ingredients
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Main Ingredients
- 2 pounds radishes, peeled and finely grated
- 1 1/2 cups mushrooms, dried shiitake, soaked and diced
- 100 grams shrimp, dried shrimp, soaked and chopped
- 1 pieces carrots, small, finely diced
Batter
- 1 1/2 cups flour, all-purpose
Aromatics
- 3 cloves garlic, minced
Seasonings
- 2 tablespoons soy-sauce
- 1 1/2 tablespoons oyster-sauce
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoons black-pepper, white pepper preferred
Cooking
- 3 tablespoons vegetable-oil, for cooking
Chef Tips
expert advice•For extra flavor, add minced Chinese sausage to the mushroom mixture.
•The key to tender cakes is proper steaming - maintain consistent high heat and do not lift the lid during cooking.
•If the cake surface has condensation, carefully blot with paper towels before cooling.
•These cakes taste even better the next day when pan-fried until crispy.
•Serve with soy sauce, chili oil, or hoisin sauce for dipping.
•You can make mini versions by steaming in individual ramekins for 30-35 minutes.
•Leftover cakes freeze beautifully - wrap individual portions in plastic wrap and freeze up to 3 months.
•Traditional recipes use rice flour for a smoother texture, but all-purpose flour works well for home cooking.
•For a richer version, add a beaten egg to the batter before steaming.
