Kitchen Recipe Collection
Luo Bo Gao (Turnip Cake)
A savory, umami-packed steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried to a crisp.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 600g Daikon radish, peeled and shredded
- 1 1/2 cups rice flour
- 2 tbsp cornstarch
- 2 Chinese sausages (lap cheong), finely diced
- 2 tbsp dried shrimp, soaked and chopped
- 4 dried shiitake mushrooms, soaked and chopped
- 1 cup water (plus water from the radish)
- 1 tbsp oyster sauce
- 1 tsp salt
- 1/2 tsp white pepper
Equipment
- Steaming pan (square or round)
- Steamer
- Large wok or skillet
Instructions
- 1
Grate Radish
Peel and shred the daikon radish using a box grater.
- 2
Boil Radish
Boil the shredded radish in a pot for 10 minutes until soft and translucent. Do not drain the water; let it cool slightly.
- 3
Prepare Mix-ins
Ensure the sausage, shrimp, and mushrooms are finely diced.
- 4
Sauté Mix-ins
Sauté the sausage, shrimp, and mushrooms in a pan until fragrant and the fat renders. Set aside.
- 5
Mix Batter
In a large bowl, whisk the rice flour and cornstarch with 1 cup of cold water until smooth.
- 6
Combine
Add the warm radish (along with its cooking liquid) directly into the rice flour batter. Stir well.
- 7
Fold in Mix-ins
Fold the sautéed meats and mushrooms, oyster sauce, salt, and pepper into the batter.
- 8
Pour into Pan
Grease a metal steaming pan. Pour the thick mixture in and smooth the top.
- 9
Steam
Steam over high heat for 45 minutes until the cake is firm to the touch.
- 10
Cool Completely
Remove from the steamer. It is crucial to let it cool completely in the fridge for at least 4 hours (or overnight) so it sets firmly.
- 11
Slice
Once firm, remove from the pan and slice into 1/2-inch thick rectangles.
- 12
Pan-fry
Heat oil in a skillet. Pan-fry the slices over medium heat until a golden, crispy crust forms on both sides. Serve with chili sauce.
Cooking Tips
- Never try to slice and fry the cake while it is still warm from the steamer. It will disintegrate completely.
- The cornstarch helps bind the cake and gives it a slightly bouncier texture.
Variations
- Taro Cake (Wu Tao Gou): Substitute the daikon radish with grated taro root.
- Vegetarian: Omit the sausage and shrimp, using extra mushrooms and peanuts.
Nutrition Estimate
220 calories · 5g protein · 32g carbs · 8g fat · 2g fiber per serving
