Turnip Cake (Lo Bak Go)

Turnip cake, or lo bak go, is the humble dim sum side that steals the show: grated daikon steamed with rice flour into a soft, sliceable cake, then pan-fried until the outside turns golden and crisp. It is a Lunar New Year tradition, its Cantonese name promising good fortune. The best ones are studded with lap cheong, dried shrimp, and shiitake, and every family’s version differs slightly, which is exactly as it should be.

Crispy golden outside, melting soft inside

The contrast is everything: a crackling browned crust from the pan, giving way to a center so soft it nearly melts, with the daikon’s gentle sweetness woven through. Slice it thick enough to hold its shape in the pan, and fry it in a little oil — it needs nothing more than a dab of chili sauce or hoisin. It also keeps beautifully; the next-day leftovers fry up even crispier. No dim sum table is complete without it.

Craving more? Explore all Cantonese Kitchen recipes.

This dish leans on the condiments covered in Beginner’s Guide to Asian Sauces & Seasonings.

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