Hong Kong Style Turnip Cake (Lo Bak Go)

Soak the dried shrimp and dried scallops in hot water for at least 1 hour until softened. Reserve the soaking water for later use.

Peel the white radishes. Cut half into thick strips and grate the other half into coarse shreds. Keep all the radish juice.

Shred the soaked scallops. Finely chop the dried shrimp and Chinese sausages.

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.

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.

Combine the radish liquid, dried shrimp soaking water, and dried scallop soaking water. Add water if needed until the total reaches 600 ml.

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.

Add sugar, salt, chicken powder, and white pepper to the cooked radish mixture. Stir well.

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.

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.

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.

Allow the turnip cake to cool completely before slicing. Chill in the fridge for easier cutting and better texture.

Slice the chilled turnip cake and pan-fry in a little oil until both sides are golden and crisp.