Photograph of the finished Lo bak go (pan-fried turnip cake)

China · Bánh củ cải chiên

Lo bak go (pan-fried turnip cake)

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.9 lb
  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Tapioca starch Tapioca starch 1.4 oz
  • Photograph of Chinese sausage Chinese sausage 3.5 oz
  • Photograph of Dried shrimp Dried shrimp 1.4 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 1.1 oz
  • Photograph of Spring onion Spring onion 1.1 oz
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil 3 ¼ tbsp

Method

  1. 1 Soak dried shrimp and shiitake mushrooms for 20 minutes until softened, then chop them finely; dice the Chinese sausage.
  2. 2 Shred the white radish and cook it with a little water over medium heat for 12 minutes until translucent and tender.
  3. 3 Sauté the Chinese sausage, dried shrimp, and mushrooms until fragrant, then add them to the pot with the radishes. Season with salt, sugar, and pepper.
  4. 4 Mix rice flour with tapioca starch and cold water, then gradually pour it into the pot, stirring continuously until the mixture thickens like a paste.
  5. 5 Pour the mixture into a greased mold, spread evenly, steam over high heat for 45 minutes, then let cool completely until the cake sets (ideally, refrigerate overnight).
  6. 6 Cut the pancake into thick slices, pan-fry each side for 3 minutes until golden brown and crispy, sprinkle with chopped scallions and serve hot.

With an appliance

  • Air fryer 1 hr 56 min

    Replace step 6: spray oil on both sides of the cooled steamed radish cake, fry at 200 degrees for 10 minutes, flipping at the 5th minute; the cake still needs to be chilled to firm up before cutting.

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