Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum

Overview

Lo bak go (蘿蔔糕) — turnip cake — is essential Cantonese dim sum and a Lunar New Year tradition. Grated Chinese radish (lo bak) is mixed with rice flour slurry and flavouring agents (dried shrimp, Chinese sausage, dried scallop), then steamed in rectangular trays until set. The cooled cake is sliced and pan-fried until golden with a crunchy exterior and steamed interior.

Flavour Context

Mild, slightly sweet radish flavour; crispy pan-fried crust; savoury from dried seafood and sausage; contrasting textures

Key Principles

{"Chinese radish (daikon): grated and salted to draw out moisture before incorporating","Rice flour slurry concentration determines firmness — too thick becomes dense; too loose falls apart when frying","Flavourings add umami: dried shrimp (ha mai), Chinese sausage (lap cheong), dried scallop (gan bei)","Steam 45 minutes until completely set — insert skewer must come out clean","Pan-fry cold slices at medium heat — crust forms gradually, not from high-heat searing"}

Pro Tips

{"Oyster sauce and soy on the side for serving — lo bak go itself is only lightly seasoned","The turnip cake sets firmer after overnight refrigeration — easier to slice cleanly the next day","Dried scallop (gan bei) adds luxury umami; use generously or not at all — quantity is binary"}

Common Mistakes

{"Insufficient steaming time — soft centre that falls apart during frying","Over-salting the radish — excess salt in the cake makes it unpleasantly salty","High-heat frying — outside burns before inside warms through"}

Source

Land of Fish and Rice — Fuchsia Dunlop

Cross-Cuisine Parallels

• Korean tteok — rice cake tradition
• Japanese daikon mochi — radish and rice starch
• Vietnamese banh cu cai — similar Chinese diaspora version