Lo bak go (萝卜糕, daikon or turnip cake) is a dim sum classic — a savory rice flour and shredded daikon cake steamed until firm, then sliced and pan-fried until crispy on the outside. It is served with hoisin sauce, chilli sauce, and oyster sauce at dim sum, and is also eaten for Lunar New Year celebrations (its name, nian gao, puns on the phrase 'year high' — 年高 — symbolising rising prosperity). The interior should be soft and slightly sticky, tasting of the sweet daikon, dried shrimp, and Chinese sausage that flavour it; the exterior should be a deep golden crust from the pan-fry.
The preparation: Grate or shred 500g daikon (lo bak). Soak 30g dried shrimp and 2 dried shiitake mushrooms. Dice 1 lap cheong (Chinese sausage). Fry the shrimp, mushrooms, and lap cheong in oil until fragrant. Squeeze the excess moisture from the grated daikon. Combine the daikon with the fried ingredients. Season with oyster sauce, white pepper, salt, and sesame oil. The rice flour paste: 200g rice flour + 50g wheat starch + 400ml water. Mix to a smooth, pourable paste. Add the daikon mixture and stir to combine. Steaming: Pour into a lightly oiled square cake pan. Steam over boiling water for 40-50 minutes until completely set — a chopstick inserted in the center should come out clean. Cool completely. Refrigerate 2-4 hours for easier slicing. Pan-frying: Slice the chilled cake into 1.5cm slabs. Pan-fry in oil over medium heat 3-4 minutes per side until deep golden and crispy.
Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009); Fuchsia Dunlop, Land of Fish and Rice (2016)