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pan fried Chinese turnip cake or lo bak go close up
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Turnip Cake

Turnip cake is a traditional Chinese dim sum dish. Also, pan fried turnip cake often serves in Chinese dim sum restaurants for breakfast. Turnip cake is make from radish and rice flour.
Course Appetizer, Breakfast, Side Dish
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12
Calories 95kcal
Author Tracy O.

Equipment

  • Pressure cooker

Ingredients

  • 1 big piece Radish (White carrot) (shredded around 3 cups)
  • 1 cup Rice flour
  • cup Dried shrimp small
  • cup Dried scallops 
  • 1 piece Chinese sausage 
  • ¼ teaspoon Salt
  • 1 tablespoon Vegetable oil (Add to the shredded radish)
  • 1 stick Green onion  (For topping and decoration optional)
  • ½ tablespoon Vegetable oil (For pan fry lo bak go)

Instructions

  • Wash and soak ⅓ cup of dried small shrimp for 5-10 minutes.
  • Wash and soak ⅓ cup of dried scallops for 5-10 minutes.
  • Cut and diced 1 piece of Chinese sausage.
  • While waiting, shred 1 big piece of radish or white carrot. It's around 3 cups shredded radish, add ¼ teaspoon of salt and 1 tablespoon of  vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
  • After that, add 1 cup of rice flour and mix it well.
  • Next, add some dried shrimp, scallops and Chinese sausage. Also, remember to save some for the topping and mix it well.
  • Pour a cup of water into an instant pot and add a rack.
  • Pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
  • Put the mixture into an instant pot, cover the lid and close the vent. Next, press the manual button to adjust time for 25 minutes at high pressure and nature release.
  •  After the turnip cake cools down, slice it into pieces.
  • Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.

Video

Notes

Cooking tips for instant pot lo bak go recipe:

  • Shred radish (white carrot). I like to shred the radish fine and small. Some like to mix with small and little chunks.
  • Add salt and wait for 15-20 minutes to let the radish juice come out. After that, add rice flour and mix well.
  • Sometimes it’s hard to gauge how much radish and rice flour to use. The best is to use a 1:3 ratio, 1 cup of rice flour and 3 cups of shredded radish.
  • Add some small dried shrimp, dried scallops, Chinese sausage, and remember to save some for topping.
  • Mix all the ingredients in a mixing bowl and pour into a glass container. Next, put the mixture into an instant pot pressure cooker manual for 25 minutes and natural release.
  • It’s easier to cut turnip cake after it’s refrigerated.

Nutrition

Calories: 95kcal | Carbohydrates: 11g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 316mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg