Turnip cake is one of those dishes that instantly feels like home.
The natural sweetness of daikon radish, the rich aroma of Chinese sausage, and the umami from dried shrimp and scallops come together in a classic Hong Kong-style savoury cake that many families enjoy, especially during Lunar New Year.
But honestly, lo bak go isn’t just for festive occasions. Once you have a tray in the fridge, a few pan-fried slices for breakfast or tea time can feel incredibly comforting.
This homemade version is traditional, flavourful, and very doable at home. The key is getting the radish water ratio and batter consistency just right so the final texture is soft, savoury, and full of little bites of radish throughout.
Hong Kong Style Turnip Cake (Lo Bak Go)
材料
Main Ingredients
Batter Ingredients
Seasoning
Others
Instructions
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Soak the dried ingredients
Soak the dried shrimp and dried scallops in hot water for at least 1 hour until softened. Reserve the soaking water for later use.
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Prepare the radish
Peel the white radishes. Cut half into thick strips and grate the other half into coarse shreds. Keep all the radish juice.
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Prepare the flavouring ingredients
Shred the soaked scallops. Finely chop the dried shrimp and Chinese sausages.
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Stir-fry the ingredients
Heat a little oil in a pan. Stir-fry the Chinese sausages, dried shrimp, and shredded scallops until fragrant and lightly dry. Remove and set aside.
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Cook the radish
Place the shredded radish into a pot and cook until it begins releasing water. Cover and simmer over low heat for about 15 minutes. Keep all the radish liquid.
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Measure the liquid 600ml
Combine the radish liquid, dried shrimp soaking water, and dried scallop soaking water. Add water if needed until the total reaches 600 ml.
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Make the batter
In a mixing bowl, combine the rice flour, cornstarch, and wheat starch. Gradually add the 600 ml liquid in 3 batches, stirring well until smooth and lump-free.
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Season the radish
Add sugar, salt, chicken powder, and white pepper to the cooked radish mixture. Stir well.
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Combine everything
While the radish mixture is still hot, gradually add the batter in 3 batches, stirring continuously.
If the mixture is still too runny, cook over low heat while stirring until slightly thickened.Add half of the stir-fried Chinese sausage, dried shrimp, and scallops. Mix well.
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Transfer to pan
Lightly grease a steaming pan or mold. Pour in the turnip cake mixture and smooth the top. Sprinkle the remaining half of the stir-fried ingredients over the surface.
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Steam
Steam over boiling water for 60–90 minutes, depending on the size and depth of your pan.
Insert a skewer into the centre — if it comes out clean without wet batter, the cake is done.
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Cool before slicing
Allow the turnip cake to cool completely before slicing. Chill in the fridge for easier cutting and better texture.
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Optional: Pan-fry before serving
Slice the chilled turnip cake and pan-fry in a little oil until both sides are golden and crisp.
Cooking Tips 烹飪技巧
- Do not discard the radish liquid — it adds sweetness and flavour.
- Add the batter gradually to prevent lumps.
- If the batter feels too thin, gently cook and stir until slightly thickened before steaming.
- Chill overnight for the best slicing and pan-frying texture.
- Serve with chili sauce, XO sauce, or Worcestershire sauce.
