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RECIPE
16 INGREDIENTS 15 STEPS 3hr

Chinese Turnip Cake

Steamed Radish Cake is a popular dim sum dish. Also known as Chinese Turnip Cake or Loh Bak Go, this delicacy can be served steamed or pan-fried.
Chinese Turnip Cake Recipe | SideChef
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Steamed Radish Cake is a popular dim sum dish. Also known as Chinese Turnip Cake or Loh Bak Go, this delicacy can be served steamed or pan-fried.
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
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Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/
3hr
Total Time
$1.39
Cost Per Serving

Ingredients

Servings
8
US / METRIC
5 cups
0.5 oz
Dried Shiitake Mushrooms
1 oz
Small Dried Scallops
1
Chinese Sausage
skin removed and finely diced
3 cloves
Garlic , peeled, chopped

Batter

1 cup
Rice Flour
4 Tbsp
Tapioca Starch

Seasonings

1/4 tsp
1/2 tsp
Chicken Stock Granules
1/2 tsp
Ground White Pepper

Garnish

1/4 cup
Toasted White Sesame Seeds
2 Tbsp
Fried Shallots
1
Red Chili Pepper
cut into pieces
1 bunch
Spring Onions , diced
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Nutrition Per Serving

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CALORIES
195
FAT
6.7 g
PROTEIN
7.6 g
CARBS
26.0 g

Author's Notes

After adding the flour batter, be sure to cook the radish and flour mixture on low heat until it starts to form a paste. This is to ensure an even texture for the radish cake when you steamed it later.

Use a wok with a rack as a steaming device. Fill about half the wok with water, cover, and bring to a boil. Then remove the cover and place the radish cake in the steaming tray in the middle. Cover and steam over medium-high heat. Refill with water if necessary. You can also use a bamboo steamer as well.

This radish cake can be eaten steamed or pan-fried and the best part is, you could make them ahead of time and keep them well in the fridge for up to a week! If freeze can be kept even longer.

Cooking Instructions

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Step 1
First, peel the Daikon (5 cups) . Divide into two portions. One portion, shred into strings with a julienne peeler. For the other portion, hand slice into pieces and then julienne into bigger strips. Set aside.
Step 2
Soak the Dried Shrimp (1 oz) , Dried Shiitake Mushrooms (0.5 oz) , and Small Dried Scallops (1 oz) in water until completely hydrated, about 2 hours. Retain the soaking liquid.
Step 3
Roughly chop the dried shrimps, finely dice the dried shiitake mushrooms, and finely shred the dried scallop into thin fibers.
Step 4
In a hot wok, add the radish strips. Toss around until slightly wilted. Then add in the soaking water. Cover with a lid and lower the heat. Simmer and cook for another 10 minutes until nice and soft, stirring occasionally before done.
Step 5
Remove and drain the softened radish through a sieve and collect all the radish juice from the softened radish in a bowl. Use a spoon to press as much juice out from the cooked radish.
Step 6
From the drained radish juice, measure out 1 cup of juice and leave to cool down a bit. Set aside the drained radish in a bowl.
Step 7
Prepare the flour batter. Place the Rice Flour (1 cup) and Tapioca Starch (4 Tbsp) into a mixing bowl. Then pour in the 1 cup radish juice and using a whisk, mix well until there are no lumps and a smooth batter is formed.
Step 8
Heat a little oil in a wok and saute Garlic (3 cloves) till fragrant. Add in the Chinese Sausage (1) and over low heat, fry the sausage till the pork fat is released. Then, add in the diced mushrooms, dried shrimp, dried scallop, and sauté till aromatic.
Step 9
Add in the drained radish and stir fry to get everything evenly distributed.
Step 10
Mix in the Salt (1/4 tsp) , Granulated Sugar (1/2 tsp) , Chicken Stock Granules (1/2 tsp) , and Ground White Pepper (1/2 tsp) .
Step 11
Turn the heat to low and pour in the flour batter. Stir quickly to make sure all ingredients are well incorporated. Cook until the mixture turns into a thick paste. Turn off the heat.
Step 12
Lightly oil the bottom and sides of a heatproof steaming tray. Transfer the radish paste onto the oiled tray. Smoothen the top using a spoon or spatula and make sure there are no gaps on the sides of the tray. We are ready to steam the radish cake.
Step 13
Prepare the steamer by bringing water in a wok to a boil. Steam the radish cake for 40-50 minutes or till a toothpick inserted in the middle of the cake comes out clean.
Step 14
Remove from steamer and leave to cool on wire rack. Garnish with Toasted White Sesame Seeds (1/4 cup) , Fried Shallots (2 Tbsp) , Spring Onions (1 bunch) , and Red Chili Pepper (1) .
Step 15
Allow it to cool completely before cutting. Serve with dipping chili sauce and hot Chinese tea.

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Nutrition Per Serving
Calories
195
% Daily Value*
Fat
6.7 g
9%
Saturated Fat
3.6 g
18%
Trans Fat
0.0 g
--
Cholesterol
33.8 mg
11%
Carbohydrates
26.0 g
9%
Fiber
2.6 g
9%
Sugars
3.5 g
--
Protein
7.6 g
15%
Sodium
429.1 mg
19%
Vitamin D
0.1 µg
0%
Calcium
42.2 mg
3%
Iron
1.4 mg
8%
Potassium
327.3 mg
7%
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