Loh Bak Goh aka Turnip Cake

Kung Hei Fat Choi !!!!

This dish is quiet popular during Chinese New Year  . As with taro cake , it's also steamed before frying but in Chinese resto , they also served it steamed with some spring onion on top and drizzled with soy sauce .

This recipe too wet , adjust the water if using this recipe .

Recipe from Sharp Daily ( one of the free Chinese dailies here )

Translation by Mansie

1200 grams radish
some shrimps , soaked & chopped
some dried mushrooms , soaked & diced
some lap cheong or preserved Chinese sausage , diced
some dried scallops , soaked & shredded
228 grams cornstarch
304 grams rice flour
1.2 L water , divided
1 tsp each of salt , sugar , chicken powder & white pepper
some light soy sauce and sesame oil

* Slice or grate radish , put in a wok or large pan or pot , pour 800 ml of water and let it boil . Add seasoning , cover and cook for 20 minutes.
* In a large bowl , combine both flours and add the rest of the water . Stir well to avoid clumps . Add this to the radish mixture . Stir well .
* In a pan , pan fry the sausages until it releases its oil , add shrimps , mushrooms , and scallops . Fry for a while and add it to the radish and flour mixture . Stir thoroughly until combine and transfer to a well-oiled baking pan . ( I used one 8-inch & one 6-inch baking pan )
* Steam for 45 minutes or until cook . Cool completely before slicing .
* Slice and pan fry on both sides until golden brown . Serve with hoisin sauce or chilli garlic sauce .

Chinese preserved sausage



  1. I ve never tried anything like this! Looks yummy!

  2. Sometimes I do not know what to do with turnips. This one I really want to try in winters. Can I use something else in place of sausages.

  3. Savory Chinese rice cakes like this one are to die for! Love the variety of flavors in it! Delicious!

  4. mmm these look so moist and tasty! gorgeous pictures too!

  5. I love loh bak goh and this is a must order dish to order in the dim sum restaurant.

  6. @ Balvinder Ubi , just use dried mushrooms , dried shrimps & dried scallops and just omit the sausages ;) Add diced carrots & spring onion for more color :)

  7. Tita Lis, you're addicted to this kind of cakes noh? hehe The chinese sausage is the same with chorizo bilbao or different? :D

  8. Tin , 'tis different but chorizo bilbao or our own pinoy longganisa will do I guess hee hee I've seen recipes online that used or add ( cooked )minced pork to their loh bak goh :D

  9. Pictures really make me drool , looks so mouthwatering!

  10. This is why I love visiting other bloggers! A turnip cake? Never would have imagined such a thing, but now I want to sample one! Thanks for your sweet comment on Kim's blog :)


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