What are common mistakes when making Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum?

Insufficient steaming time — soft centre that falls apart during frying Over-salting the radish — excess salt in the cake makes it unpleasantly salty High-heat frying — outside burns before inside warms through

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CH.53.0001 Chinese

Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum

Chinese — Cantonese — Festival Pastry

Cantonese Turnip Cake (Lo Bak Go) — New Year Dim Sum

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

I · Origin

Guangdong Province — Lunar New Year tradition

II · Description

Lo bak go (蘿蔔糕) — turnip cake — is essential Cantonese dim sum and a Lunar New Year tradition. Grated Chinese radish (lo bak) is mixed with rice flour slurry and flavouring agents (dried shrimp, Chinese sausage, dried scallop), then steamed in rectangular trays until set. The cooled cake is sliced and pan-fried until golden with a crunchy exterior and steamed interior.

III · The Thread

Korean tteok — rice cake tradition
Japanese daikon mochi — radish and rice starch
Vietnamese banh cu cai — similar Chinese diaspora version

IV · Flavour Context

Mild, slightly sweet radish flavour; crispy pan-fried crust; savoury from dried seafood and sausage; contrasting textures

I The Canonical Dishes II The Method

Further training content for this entry is being completed.