8-Ingredient SUPER EASY Dim Sum Turnip / Radish Cake 点心萝卜糕 Chinese Dim Sum Dish: Lo Bak Go Recipe
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Dim sum is a traditional Chinese meal that consists of small plates of dumplings and other snack dishes served with tea and is typically eaten between the hours of late morning and lunchtime. Chinese turnip cake, also known as radish cake, is a savoury rice cake filled with cured meat, radish, dried mushrooms, and dried shrimp. This is a popular dim sum dish and also Roland’s favourite. We skipped the Chinese mushrooms from our recipe because we didn't want an overpowering mushroom flavour in our turnip/radish cake but if you like, feel free to add them. In some countries, turnip or radish cake is a traditional Chinese festive dish served during Chinese New Year; however, it is not customary to serve radish cake in Singapore during that period. We have access to radish cake the whole year round because theres always one dim sum place near us in Singapore If you want to make a dim sum feast at home, check out our Dim Sum playlist on TH-cam for more dim sum recipes. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Super Easy Dim Sum Turnip / Radish Cake 点心萝卜糕 Chinese Dim Sum Dish: Lo Bak Go Ingredients:
Makes about 10 slices
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800g shredded turnip / radish / daikon (soak in salted water for 30 mins before cooking)
250g rice flour
1 teaspoon salt
1 teaspoon chicken stock powder
1 teaspoon sugar
325ml water (use the water that was used to soak your dried shrimp)
50g dried shrimp (rehydrated in water for 10 mins and chopped)
2 Chinese sausages (soak them in hot water for 2 - 3 mins, remove the casing & diced)
What else do you need:
Steaming tray (bread loaf size)
Baking paper
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Rice flour amzn.to/3aSL7hb
Chicken stock powder amzn.to/3MScpBL
Dried shrimp amzn.to/3aHq0hI
Chinese sausage amzn.to/3H890gR
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Thank you Roland for sharing this recipe. I made half portion yesterday afternoon and it tasted very good. I made a full portion at night and gave them to my friends and family this morning. One of the encouraging comment is “tasted so good, better than restaurants selling dim sum”😁. Always love your recipes which are simple and yummy. Thank you very much.
Wow!!! I think you sprinkled your love so they tasted even better. Thanks so much for using our recipe!!
Yayyyy now I don’t hv to buy expensive carrot cake! Thanks Roland again!!
You're most welcome, Esther. Enjoy! :)
Will be trying this recipe. Encouraged by the simple, clear & precise instructions with the right & important cautions, not lenghtened by lots of unnecessary opinions.
Luo bo gao, my grandma fave n also mine. My comfort food n full memories of my grandma. She always made this n added sweet soy grnd pork then sometimes she fried the slices n we enjoy the crunchy luo bo gao with Chinese tea with some chili sauce.
Turnip cakes are my number one priority when I go for dim sum. Thanks!
Thank you for sharing this recipe sir, my employers we're impressed when I cook it for them, very easy to follow ❤👏👏
My pleasure 😊thank you so much, Kimberly for using our recipe! ❤️❤️❤️
Thanks, Roland, for your recipes. I have tried a few of your recipes and they turned out real good. For this radish kueh, I followed your instructions to the T. When I cut the next day, it's not Q and firm. Noticed this recipe doesn't add tapioca flour. Will it make a difference if wheat or tapioca flour is added?
Wow l love this ❤️ Hope l can cook this 😋 Thank you for this recipe 😀
I love your channel. Your instructions are always so clear and precise. This looks good😋 definitely trying this recipe.
We've got a batch of this in the fridge now to chill; can't wait to try it tomorrow!
I hope you enjoyed it. Thanks so much for using our recipe!
I doubled e recipe.. steamed for abt 1hr over medium.. turned out well.. Tku
Thank you for sharing another Top Dish Roland
Thanks for the recipe..watching from Hongkong..origin from Philippines..God bless
God bless too, Ioida!
@@spicenpans I have lots of collections of your recipe..my employer like it much..again thanks you..it helps a lot for me..added for my knowledge and skills when it comes to cooking..someday I can have my own business using your recipes. back home my homeland..😊❤
Chef, thank you for sharing the recipe in such easy-to-follow steps and also telling us about the wonderful pots/ pans you use. Carrot cake is a must for me too , at dim sum restaurants . As a newly married woman, i find your recipes useful. Thanks! (^-^)
Yeeeeessss!!! Finally!!!!! I can make stir fried carrot cake now!!! 🥰🥰🥰
hello chefs ilove all your recipe and I'm cooking some already
Thank you so much! ❤️❤️❤️ Happy cooking, Sheryll!!
Thanks, Chef Roland
You’re most welcome! Have a wonderful weekend!
I am going to use the dried shrimp, but leave out the sausage. Thanks for sharing!
Delicious😍😍😍😍😍
Can you be more specific about the ratio of water to flour please as i still cannot understand it and pls explain more fully about the ratio, Thanks
Hi Yin Yang, the ratio of flour-to-water ratio is 1:1.3. That means if you are using 100g flour, add 130ml water. If you use 200g flour, add 260ml water...so on and so forth. I hope this helps. Happy cooking!
@@spicenpans Thanks and now i got it
That is so cool. How about steamed buns with roast pork filling and then some fried dumplings and can you show us how to make egg drop soup
I love this blender
Hello mr Roland, greetings frm KL, a question pls, can i use chicken sausage or turkey sausages instead of chinese sausage, pls advise, thanking in advance
Hi Mona! I was just there in KL last week. :) You should be able to get chicken Chinese sausage in KL. Hope this helps. Happy cooking!
Nice 👍 thanks for sharing this recipe.
You’re most welcome, Laurence. Happy cooking 👍👍
not sure if a combination of other softer flours can make it like melt in the mouth..
Give it a try and keep us updated. Happy cooking!
My favorite food
Roland Chef, can i substitute roce flour with sweet potatoe flour, please. I am looking forward to enjoy ur yummy chinese dessert. Thank u
Hi some recipe add in corn flour. Yours only use rice flour. Have you tried adding in corn flour into the mixture. Do you know the difference corn flour made to the texture of the cake? Thanks for your great recipe.
miss to eat this in Taiwan.
I have try very yummy👍👍👍
Nice recipe brother.
Thank you so much, Ravin!
Love this method !!) Thanks for sharing 👍 😊
I LOVE this!
Same here 😊😊😊 Happy cooking, Buddy!
I haven't looked at the recipe yet ,because I learn from watching have very good memory, is daikon ok to use ? This look amazing 😍
Hello... thanks for sharing. May I know the size of your loaf pan? Thanks.
Hi Felicia. Here you go 23 x 15.5 x 6.5 centimetres (LxWXH)
@@spicenpans Thank you for your fast response.
My hubby’s favourite at dim sum ! Roland …. You are so talented in the kitchen. I showed it to my hubby so he can cook it for himself, he said …no, that’s my domain 🤨🤨. I am never going to get out of it now that he knows you have a tutorial on this. LOL 😂
Maybe I surprise him on Father’s Day with some . Thanks for the tutorial 🙏🏻🙏🏻
Very delish looking, but can any other vege be used?
Can I ask if your radish weight is before or after the skin is removed?
Good morning. Oops we didn’t weigh it but if you get anything above 850g to 900g should be safe.
Hi roland, if we use smaller baking tray, sjould steaming time be lesser?
Hi, thanks for sharing this recipe. I love radish cake and one of my favourites at the Dim Sum restaurant!👌👌👌
You’re most welcome, Mimi. Hope you’ll like our recipe. Happy cooking!
What size is your steaming tray? Thanks for the great recipe.
Thank you so much! The size of the loaf pan is 23cm x 13cm x 6cm
Sir Q1..need to squeeze dry turnip?
Q2..Using foil to cover is it perfectly safe
Hi, do I need to squeeze the radish liquid out or just drained them? Thanks
May I know why are radish especially bitter during summer period?
❤ I love this…..
how about the sauce to go with it?
Hi Anthea. Look for Lao Gan Ma chilli sauce. It goes well with this radish cake. Happy cooking!
@@spicenpans okay, thank you 😊
Same measurement of ingredients if i use yam?
Thanks
I've never seen anything like it. it looks very interesting and I definitely want to try it out occasionally. I included it in my recipe collection.
6:23 I'm curious to know who is your camera videographer in the reflection.
It's me - Jamie --- Roland's wife :)
@@spicenpans Should have one episode where husband and wife work together to make a meal. 👩🍳👨🍳
wow another recipe i need to try..❤ it much..thanks Spice 'n Pans..❤Singapore foods..
You’re most welcome, Myla!
Hi Roland, I only have chicken stock liquid on hand. How much do I use in place of the chicken stock powder? Thanks
1 table spoon
The 50g dried shrimp is before or after hydration ah? 50g seems a lot for dried shrimp
Ya lor. Just use 1-2 table spoon of dried shrimp will do.
Yummy 😋
chef it is normal ?after I steam the radish cake is soft?
Yes, it’s normal. You need to cool it down first.
I always thought radish cake was a hard thing to make but you make it looks so easy! Will have to try to make it on a weekend and take my time with it. Thanks for the recipe.
Thank you for the recipe.😂
You’re most welcome. Happy cooking, Evelyn!
this is great recipes 😍😍😋😋.. rich taste
What is radish? Is it another name for turnips?
Shaped like a carrot but white in colour and fatter
So can I use something else other than dried shrimp or just not use it at all? I’m allergic to shrimp.
Hi Winny, yes you can omit them. Happy cooking!
👍 Thanks for sharing.
Our pleasure, Peng Teh. Happy cooking!
😋👍❤️❤️❤️❤️❤️
Other people make it look so hard to make.
You're too kind to us. Thank you so much, Keri!!
👍👍👍😋😋😋
💜👍💜👍💜👍
humm good
Too much effort. I will just buy it
Lol!
@@spicenpans I appreciate your other recipes. I did your Kai Lan and the braised chicken wings.
To be honest, same can be said for literally any dishes outside. I think the magic about cooking is the process and outcome. Not just because we wanted to eat, otherwise like you said I would just buy whatever I wanna eat.
I wish I could smell that 😕
Hi. Can we eat immediately after steaming? Can we steam instead of fry.
Yes, of course!
I've tried several recipes for carrot cake (to be used to fry with taugeh and egg) and the ratio was never right. It tends to be too wet and sticky. 1:1.3 is perfect! It's solid and firm even after frying. I made carrot cake itself to be on the more plain side: omit the sausage. Goes great frying with other stuff. Thanks for this!
There is one ingredient called "pheng say" in Hokkien that make cakes like this bouncy. Just add a pinch of that into the flour mixture.
Thank you for the recipe.😂
Can you do a carp recipe? It’s important because invasive species we need to eat into extinction.
Hello.. thank you so much for this recipe.. i would love to give it a try. GOD BLESS YOU
You’re most welcome ❤️ Happy cooking, Zynia!
As usual, you never failed to impress me with your recipes! Simply love your simple, easy to follow recipe. Thank you. This is one of my favorite , definitely going to follow your instructions. God bless you and Jamie
Thank you so much, Shuzhen!! You're too kind to us :)
Wow i like eating that when im in hk!
Love it
Thank you so much 😊
if i want it softer, do i add more water?
thank you for another great vid.
Thank you so much, L6CK Kee :) Perhaps you'd like to try the original recipe first and see if it's soft enough for you then add more water in your second try? Happy cooking!
Wow yummy. Must try for next hm party. Thank for sharing.
Good idea. Happy cooking, Jessie!
Your recipe reminded me so much of the carrot cake we used to eat at Chomp Chomp. But that was soft in texture and more like an accompanying dish not like a cake. Are these two recipes the same? I’m pretty certain that this recipe of yours would taste the same. It looks so yummy 😋.
You're right. Carrot cake is softer but the concept of both dishes is the same. Here's our Chomp Chomp type of carrot cake recipe for you: th-cam.com/video/9lafRsGXio0/w-d-xo.html
@@spicenpans than you so much. You are so kind and generous 😍😍😍😍
Hi Roland, can we use pork ribs to cook pig's trotter black vinegar?
Hihi. You can but you may not get that collagen feel from the sauce. Hope this helps.
@@spicenpans Hi, maybe you may want to teach us how to cook pig's trotter in a healthy way like using spare ribs instead?
Morning Roland, can it be air fried? Thanks for the recipe 😀
Hi W L, do you mean after the steaming part? Yes you can. Spray some oil on each slices before airfrying. You can try airfrying them at 180C for 15 mins first but do check once in a while because this is entirely based on my estimation - not actual experience. Happy cooking!
@@spicenpans Yes.. thanks!!
Not sure why but mine had a mushy texture, like uncooked cake batter? I turned off the heat when I poured in the rice flour mixture and just mixed it until all gluey without actually cooking the flour over heat, could that be the reason?
May I used tapioca flour instead? Since I have excess of it. Thanks Roland
I don’t really think you can use tapioca flour as it has a different texture
It will come out more bouncy and chewy than soft
@@Kissesfromeve thank you for reply. Will stick to your recipe n advice.
Hello! What happens if your daikon is heavier than that? If you add more daikon in what would be the effect on this recipe?
The 50g dried shrimp is before or after hydration ah? 50g seems a lot for dried shrimp
Roland, thank you for the recipe. May I ask what brand of chicken stock do you use please?
Could you give me a store to have this kind of flour ( powder)? Sir. Thks
thank you for receipe demo.taste so delicious.
you're my favorite home chef!!
Just made it yesterday and tasted it this morning. Really yummy. Thank you
Thank you again Sir,for sharing this video.
I love your recipes sir try this tomorrow
Wow thats an interesting looking dish 😋
Wow recipes👍👍
Turnip ip ip ip
Kung hei fat choi
Can eat right away after steaming or need to pan fried?
Can be eaten right after steaming. I'll panfry the balance next day.
My long searching recipe, thank you for the tutorial my dear brother. 💕😘
Happy cooking, Sista. Have a wonderful weekend!