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Overview

Chinese Turnip Cake

Lo Bak Go, Luo Bo Gao, Daikon Radish Cake

This chinese turnip cake recipe is lo bak go, the Cantonese dim sum classic: despite the name it is made with daikon radish, not turnip. Grated daikon is cooked with rice flour, Chinese sausage, dried shrimp and shiitake, steamed into a firm block, chilled overnight, then sliced and pan-fried until crisp outside and soft inside. Serve it with soy sauce and chilli sauce. One serving is about 300 g.

Lo bak go comes from Guangdong province in southern China, where lo bak means radish — the long white daikon, not the Western turnip the English name suggests. The cake is a Cantonese dim sum classic, traditionally eaten at Lunar New Year and at yum cha, where steamed and pan-fried slices are shared from bamboo baskets. The method never changed: grated daikon and rice flour, enriched with Chinese sausage, dried shrimp and shiitake, steamed into a block, chilled overnight, then sliced and fried until golden.

Pairs well with: Soy sauce, chilli sauce, hot Chinese tea and steamed dim sum

Provenance

China flag China

Guangdong Dim Sum Classic

East & South Asia

Time Dedication

1h 45m

30m prep • 75m cook

Batch Yield

4 Servings

364 kcal per serving

1 serving ≈ 300 g

Technical Skill

Intermediate

Medium (Steaming & Frying)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Dim sum brunch, Lunar New Year, yum cha with friends and family gatherings Cost: Low — about $2–3 per serving at home
Tags: Pork Vegetables Savory Fried
Chinese turnip cake — pan-fried lo bak go slices with golden-brown tops and a small bowl of chilli sauce

Guangdong Dim Sum Classic

Photo: N509FZ, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Good lo bak go is crisp and golden outside, soft and steamy inside, and holds its shape when sliced.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 45m
P

Prep Stage: Soak, Grate and Mix the Batter

30 Mins • Hands-On

Soak the dried shrimp and shiitake in warm water for 20 minutes, then drain, keeping 200 ml of the soaking liquid. Dice the sausage, shrimp and shiitake. Peel the daikon, grate half of it and cut the other half into 1 cm strips. Whisk the rice flour and tapioca starch with the 200 ml of soaking liquid until smooth and lump-free, then stir in the salt, white pepper, sugar, sesame oil and spring onion.

Maestro Tip: Keep the soaking liquid — it carries the flavour of the shrimp and mushrooms into the batter.

  1. 1

    Cook the Daikon and Fillings

    12 Mins • Hob Medium heat, about 180°C (350°F)

    Heat a wok over medium heat with a little oil. Fry the sausage, shrimp and shiitake for 3 minutes until fragrant. Add the grated and strip-cut daikon and cook for 7 minutes, stirring, until it wilts and turns translucent. Take the wok off the heat.

    Cook the daikon until it is soft and translucent — raw daikon makes a gritty cake.

    Done when: Daikon soft, translucent, fragrant with sausage and shrimp.

  2. 2

    Make the Batter and Combine

    8 Mins • Hands-On No heat

    Pour the flour batter over the hot daikon mixture and stir over low heat for 3 minutes until the mixture thickens into a sticky, heavy paste that holds its shape. Work quickly — once it thickens it sets fast.

    Stir from the bottom so no dry flour hides in the corners of the wok.

    Done when: Thick, sticky paste that holds its shape.

  3. 3

    Steam the Cake

    60 Mins • Steamer Steaming, 100°C (212°F)

    Brush a loaf pan or square dish lightly with oil. Tip the paste in, smooth the top and press it down firmly. Set the pan on a steaming rack over boiling water, cover and steam for 60 minutes, topping up the water if it runs low. The cake is done when a chopstick pushed into the centre comes out clean.

    Keep the water at a steady boil — a weak steam makes a soggy cake.

    Done when: Firm cake, chopstick comes out clean.

  4. 4

    Chill Overnight

    5 Mins • Hands-On + Overnight Chilling Fridge, 0–4°C (32–39°F)

    Cool the cake completely, then cover and refrigerate overnight, at least 6 hours. Chilling is what lets you cut clean slices — a warm cake crumbles. The chilling time is not counted in the cooking time.

    Do not try to slice a warm cake; it will fall apart in your hands.

    Done when: Cold, firm block, ready to slice.

  5. 5

    Slice and Pan-Fry

    15 Mins • Hob Medium-high heat, about 190°C (375°F)

    Turn the cold cake out and cut it into slices 1 cm thick with a sharp knife dipped in water. Heat the oil in a non-stick pan over medium-high heat and fry the slices in batches for 3–4 minutes on each side until deep golden and crisp. Do not crowd the pan and do not move the slices until the underside is browned.

    Patience makes the crust: moving the slices too soon tears the golden surface.

    Done when: Deep golden, crisp outside, soft inside.

  6. 6

    Serve with Dips

    2 Mins • Serving Serve hot

    Serve the slices hot with soy sauce and chilli sauce on the side, scattered with a little extra spring onion.

    Eat them while the crust is still crisp — they soften as they cool.

    Done when: Golden slices, crisp, ready to dip.

Finishing Touches & Plating

Eat lo bak go while it is still hot from the pan, when the outside is crisp and the inside is soft and steamy. A dip of soy sauce and chilli sauce is all it needs.

Nutritional Physiology & Benefits

Nutrition

Energy

364

kcal / serving

Protein

12g

Complete AA

Carbs

56g

Complex

Fats

11g

Healthy

Per serving (4 servings · 1 serving ≈ 300 g)
Energy364 kcal
Protein12 g
Carbohydrates56 g
Fat11 g
Fibre5.2 g
Sugar6.5 g
Sodium1006 mg
Per 100g
Energy121 kcal
Protein3.8 g
Carbohydrates18.7 g
Fat3.5 g
Fibre1.7 g
Sugar2.2 g
Sodium335 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (daikon), vitamin D and B vitamins (shiitake), iron and zinc (dried shrimp), vitamin K (spring onion). Nutrition values are estimated.

Mostly Vegetable

The cake is mostly daikon radish — low in calories, with fibre and vitamin C — so a generous serving is still a light one.

Steady Energy

Rice flour gives slow, steady carbohydrate energy, which is why lo bak go is a filling dim sum that keeps you going.

Naturally Gluten-Free

Made with rice flour and tapioca starch, the cake contains no wheat — a rare dim sum that suits gluten-free eaters.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Hot Chinese Tea

Unsweetened tea is the classic yum cha partner — it cleanses the palate between rich, fried bites.

Sides

Other Dim Sum

Lo bak go sits naturally beside har gow, siu mai and cheung fun — the fried slice balances the steamed dishes.

Sauces

Chilli Sauce and XO Sauce

A spoonful of chilli sauce or XO sauce adds heat and umami that the mild cake welcomes.

Full Menus

Yum Cha Spread

Turnip cake, har gow, siu mai and a pot of tea make the classic Cantonese brunch — small plates, shared at the table.

Complete menu

Start with lo bak go and chilli sauce, add har gow and siu mai, and finish with a pot of hot Chinese tea — the classic yum cha spread.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Using Glutinous Rice Flour by Mistake

Glutinous (sweet) rice flour makes the cake gooey and unable to set or slice. Check the packet says plain rice flour — this is the most common way the dish fails. This is general cooking information, not medical advice.

Shellfish and Pork Allergens

This cake contains shrimp and pork sausage. Anyone with a shellfish or pork allergy should not eat it as written — a vegetarian version without them works well. Ask your clinician about safe swaps.

Eating It Cold and Soggy

Lo bak go is meant to be eaten hot and crisp. Slices left standing go soft and oily — fry only as many as you will eat at once.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying dim sum snack — two or three slices with tea is a light meal.
  • ChildrenMild, soft and easy to eat; children usually like the crisp slices. Cut them into small fingers and skip the chilli sauce.
  • ElderlySoft inside and easy to chew once the crisp crust is broken. Serve it warm, not piping hot.
  • Pregnant womenSafe when freshly cooked and served hot. Eat it the day it is fried.
  • Breastfeeding womenNo special restriction — a filling, gentle snack between meals.
  • AthletesA good carbohydrate snack before or after training, with a little protein from the shrimp and sausage.
  • Weight gainEasy to eat in larger portions — add extra slices and a second helping of tea.
  • Weight lossMostly daikon, so a modest portion is light — keep to two slices and skip the extra oil.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesRice flour is starchy, so watch the portion — two slices with vegetables is safer than a large plate. Ask your clinician.
  • High blood pressureDried shrimp and soy sauce make it salty, so go easy on the dipping sauce and skip extra salt. Ask your clinician.
  • Kidney diseaseDried shrimp and sausage are high in sodium and purines, so keep portions small. Ask your clinician.
  • GoutDried shrimp and sausage can raise uric acid, so eat it occasionally and in a modest portion. Ask your clinician.
  • Stomach issuesFried food can be heavy on a sensitive stomach — steamed slices without frying are gentler. Ask your clinician if symptoms flare.
  • Cardiovascular diseaseChinese sausage is fatty, so keep portions modest and pair the cake with vegetables and tea. Ask your clinician about how often it fits.
  • Fatty liverFried and fatty, so keep it an occasional treat in small portions. Ask your clinician.
  • Food allergiesContains shellfish (dried shrimp) and pork. Do not eat it as written if you are allergic — a vegetarian version without them works well. Ask your clinician.
  • Special therapeutic dietsA vegetarian version without sausage and shrimp is easy, and the cake is naturally gluten-free. Check every change with your clinician or dietitian first.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool the steamed cake completely, wrap it tightly and refrigerate. Fried slices are best eaten at once.
In the fridge
The uncut steamed cake keeps 4–5 days refrigerated at 0–4°C (32–39°F). Fried slices keep 1 day.
In the freezer
The steamed cake freezes well for up to 2 months, sliced or whole. Thaw overnight in the fridge before frying.
How to reheat
Pan-fry cold slices again until hot and crisp, about 3 minutes a side over medium heat, about 180°C (350°F). Reheat to 74°C (165°F) inside.
Freezing recommended
Yes for the steamed cake — freeze it before frying, not after.
Signs it has spoiled
A sour smell, slimy surface, or mould on the cake means it must be thrown away.

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