Steamed Turnip Cake
Submitted by hotwingman
Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
2 hrsIf you’ve ever swooned over turnip cake at a dim sum restaurant, this is your chance to bring that same magic home.
Grated turnip gets simmered in chicken broth, then folded with stir-fried Cantonese sausage and dried shrimp before steaming into a firm, sliceable cake.
The flavor is savory and slightly sweet, with that unmistakable umami punch from the dried shrimp.
Serve it warm with soy sauce and chili, or do what every dim sum lover knows best: slice it thin and pan-fry until the edges turn golden and crispy.
Pro Tips
- Squeeze excess moisture from the grated turnip before cooking to get a firmer cake that slices cleanly
- Let the cake cool completely before unmolding; rushing this step leads to crumbling
- Pan-frying leftover slices in a hot skillet with a touch of oil creates the best crispy crust
- Use authentic lap cheong (Cantonese sausage) for that signature sweet-savory flavor
Variations
- Add diced shiitake mushrooms or Chinese bacon (lap yuk) for extra depth
- Stir in chopped scallions before steaming for a fresh, oniony note
- Top with oyster sauce and fried shallots for a street-food style finish
Ingredients
Directions
Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with about 3 cups of cold water, by hand.
Dice the sausages. Heat about 2 tablespoon of oil in a pan and stir fry the sausages and dried shrimps for about 7 minutes. Add the soy sauce, cooking wine and about ½ teaspoon sugar. Stir fry for 1 more minute, remove from heat, and set aside.
In a large stock pot, heat up about 4 tablespoon of oil, the chicken broth, about ½ cup of water, about 1 tablespoon sugar, salt and ground pepper. Add the grated turnip and mix well. Cook, covered, over high heat for about 15 minutes.
Grease four 9-inch round cake pans with some shortening.
Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes.
Place cake mixture in greased pans and steam over high heat for 1 hour and 20 mins.
Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving.
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