Turnip Cake (Lo Bak Go)

Size: 4 x 6-inch cakes

A Hong Kong classic, made properly. This golden ratio recipe from our team delivers the real thing — tender daikon, fragrant preserved meats, and that perfect steamed-then-pan-fried texture. Serve with Shun Fat'Ma Kees Garlic Chilli Sauce for the full experience.

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Ingredients

Lee Cheung Wo Flours

• 480g Rice Flour
• 100g Wheat Starch
• 120g Corn Starch

Fillings

• 3 daikon radishes, approx. 3300g (⅔ grated, ⅓ cut into chunky strips)
• 4 preserved sausages, approx. 200g
• ½ piece preserved meat, approx. 75g
• 45g dried shrimp
• 10 dried shiitake mushrooms
• 40g dried scallops
• 2 shallots

Seasoning

• 900ml water (including soaking water from dried ingredients)
• 5g salt
• 5g white sugar
• White pepper, to taste

To serve

• Shun Fat Garlic Chilli Sauce, to taste

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Method

1. Prep the daikon Peel the daikon. Grate ⅔ and cut the remaining ⅓ into chunky strips. Keep the liquid from grating — don't discard it.

2. Soak and prep the dried ingredients Soak mushrooms, dried scallops and dried shrimp overnight or for several hours until softened, then roughly chop. Reserve the soaking water. Blanch preserved sausage and meat for 2–3 minutes, then dice.

💡 The chunky daikon strips give you visible pieces of radish in every bite — the grated daikon melts into the batter.

3. Stir-fry the fillings Stir-fry shallots, preserved meats, dried shrimp, scallops and mushrooms until fragrant. Set aside.

4. Make the batter Combine rice flour and wheat starch in a large bowl. Gradually add 900ml of water (including soaking liquid) and mix until completely smooth with no lumps.

5. Cook the daikon In a large wok, stir-fry the daikon with salt, sugar and white pepper until cooked and softened. Add ¾ of the stir-fried fillings and mix well. Allow to cool for about 10 minutes, then gradually fold in the batter and stir until evenly combined.

6. Steam Pour the batter into 6-inch cake tins. Top with the remaining ¼ of fillings. Steam on high heat for approximately 50 minutes.

⚠️ Insert a chopstick into the centre — if it comes out clean with no batter, it's ready.

7. Serve Once cooled, steam or pan-fry until golden and crispy. Serve with Shun Fat Garlic Chilli Sauce — steamed or pan-fried, both are equally delicious.

💡 The golden ratio: daikon to rice flour = 7:1