Dim Sum style Chinese Turnip Cake - Lo Bak Go

Craving dim sum but don't want to leave the house? I've got you covered! Learn how to make authentic lo bak go (turnip cake) with my super easy recipe. This classic Cantonese dish is packed with incredible savoury flavours, surprisingly simple to prepare, and way more delicious than takeout. Get ready to transform humble radishes into a crispy, golden-brown masterpiece that'll have you hooked!
Let's get cooking! If you're a dim sum fan, give this video a thumbs up. Want to see more easy Asian recipes? Subscribe to my channel and hit that notification bell. Leave a comment below and tell me - have you ever tried lo bak go before?
Ingredients:
1 daikon / Chinese Turnip - peeled and grated (I had 450g grated turnip)
1 cup water to blanch the turnip
150g rice flour
Salt, sugar for seasoning
For the filling:
2 x Chinese Sausage (lap cheong)
5 x dried Shiitake mushroom
1 tbsp dried shrimp
2 tbsp spring onion - finely diced
2 cloves garlic - finely diced (optional)
1 tbsp scallop (optional)
1 cup of water to soak filling
Full recipe found on www.auntielizcooks.com (sign up is free)
Tools she used in this recipe (aff link):
Chefs Press: www.thechefspr...
Want to try Auntie Liz’s cooking at her restaurant? Find it here: www.meimei.uk
mei mei, unit 52, Borough Market, SE1 9AF London
Open Tuesday-Sunday from 10am
#lobakgo #turnipcake #dimsum #cantonesefood #chinesefood #asianfood #homecooking #easyrecipes #foodie #foodstagram #dimsumathome #yumcha #recipeoftheday #comfortfood #foodlover #auntielizcooks #auntieliz #meimeilondon #meimei #boroughmarket

[@draglionz]

Thank you Chef Liz for Chinese Turnip recipe . I'm a huge fan of Lo Bak GO- I can eat it Breakfast, Lunch, Hight tea and dinner. I'm gonna try your recipes. I love you content. Thank you again for the recipe. Simply Delicious 😋😋😋😋

[@forkmonkey]

So great to see a recipe for these. My local (San Jose, California) noodle shop, closed now for a few years, had a version of these they called "daikon egg flour cake." They'd fry the cakes with a bit of egg to make them crispy. Dipped in soy, sriracha, and vinegar... amazing. I've been missing them, and this has given me the inspiration to try and recreate them.

[@Longboard-Dude]

Aunty / Chef Liz . . . Love the vid and chuckled with your eye contact after mentioning " . . . you don't want a large piece of Chinese sausage in your mouth" and " . . . when it's soft, dont' worry, it'll firm up" 🤣🤣. Aunty / Chef Liz's wild side 😜. Lo Bak Go is one of my favorite Dim Sum dishes and I'll always get two dishes whenever having Dim Sum. "Thanks" for showing how it's made and another enjoyed vid 🤙.

[@kevowski]

My thoughts exactly👌🏻 She’s great😊

[@secretagent07]

that one second of eye contact tells a long story!

[@warblade044]

In the words of Uncle Roger, "Sorry, children."

[@padders1068]

Yes Chef! Liz thanks for sharing a recipe I didn't even know existed, looks amazing and delicious! Plus your usual double entendres to make me giggle 🤭!🙂😋😎❤

[@AuntieLiz]

You are so welcome!

[@tkmwong020480]

Lor Bak Go is not only a comfort food at Dim Sum, but I love it for Chinese New Year as well, more than Nin Go. And there are many ways to serve it. Other than Good Chilli Sauce and Chilli Oil, You can stir fry it in X.O Sauce as well. Some restaurants also have stir fried X.O Sauce Lor Bak Go in their Dim Sum menu and I love that too. 🤤😋

[@ramencurry6672]

I love the sound of her voice. I could hear her talking all day

[@AuntieLiz]

Tell that to my husband

[@linalbert]

its one of my favourite Yum Cha Dim Sum dishes! Always have been since I was a kid! I have tried doing it myself a few times. You're right, its surprisingly easy!

[@wongjefx980]

Yum yum yum. My Mom is so picky with turnip cake. Says restaurant ones say says are too much flour, and no dried meat, shrimp, etc....this recipe she would give high marks.

[@AuntieLiz]

I know right? Never enough of the premium bits, but gotta hit that GP margin I guess

[@margi9103]

I make this once every 6 to 8 weeks. I add about a teaspoon of grated ginger to my mixture. My mother and grandmother would always make several of these on lunar new year’s eve and would swap one with each other the next day. Mum would use minimal oil when pan frying them to be healthier, but when she wasn’t looking, Dad would add more oil to the pan because it tasted better. They are all gone now, but I keep the tradition going. I’m in Sydney, Australia, (the family has been here for almost 150 years) and continue with a lot of cooking traditions for new year, that some of my relatives in Hong Kong said they don’t bother doing anymore.

[@AuntieLiz]

Thanks for sharing! Sounds delightful

[@Ash_H_Green]

Thank you for showing how easy this is I will be making it later this week for my Wife's birthday

[@AuntieLiz]

Have fun!

[@zenalias3131]

Ah yes lo bak go or chai tao kueh (in hokkien) Awesome when steamed, panfryed and even deep fried.

[@Your.Uncle.AngMoh]

Better late than never: Wan shi ru yi, Auntie Liz and family. I saw turnip cake and instantly thought of chai tow kway which I love snacking on while walking through night markets such as the Jonker Steeet pasar malam in Melaka. Lo bak go is a more complete,stand alone dish and it looks delicious. The cheeky fourth wall look with the “Chinese sausage” comment. And good aim with the food down your top. It’s not like you were showing half ball. I reckon you could add a bit of Bovril, Marmite, or Vegemite to that mushroom water and make a really nice umami-bomb tea to have with a warm buttered bread roll for a cold winter afternoon. I’ve not seen powdered ikan bilis before. Lots of potential uses for it.

[@sarchlalaith8836]

If you don't have powdered anchovy, in UK you can get petum peperium {gentleman's relish} which is basically anchovy.

[@daaaaaave]

Thanks for the tip on the square pans.

[@AuntieLiz]

Thank you!! 🤩

[@canaan_perry]

Love getting this at my local Malaysian haunts.

[@AuntieLiz]

Me too

[@jeffreyvigil4961]

First beautiful Elizabeth looks delicious

[@UnknownLanaFan]

The Woman, The myth, The Legend. AUNTIE LIZ fuiyoohhhhhh

[@AuntieLiz]

Heh cheers for stopping by and tuning in today fuiyohhhh

[@UnknownLanaFan]

@@AuntieLiz ❤❤❤❤

[@TheLurker]

"Some people soak the sausage." These people are the followers of Joseph Smith.

[@pl7868]

Thx for the video

[@AuntieLiz]

Any time!

[@IeremiaAnae-rj4pj]

Daikon love it

[@that_jason_black]

@6:43 So Angelic with the backlight and angle.

[@gimmeryce311]

1:42 and 14:41 you're welcome

[@jpotts21]

AUNTIE IS BACK BAYBEE!!!🎉

[@spoot]

Auntie Liz is the new Nigella. Satisfying all the primal urges.

[@arcticfire232]

Beautiful dish and Beautiful lady. Love you're vids

[@basher88]

You mentioned using chilli crisp oil. Try this. Mix chilli crisp oil, sesame oil, Chinese fragrant vinegar, sugar, and soy sauce. Heat the mixture on low, just for the sugar to melt and render the ingredients together. Goes well with your fried turnip cake, dumplings, and other forms of dim sum 😊

[@AuntieLiz]

Sounds great!

[@beanoyip06]

My mother does this but the yam or taro version.

[@AuntieLiz]

Loooveee that version too.

[@zalibecquerel3463]

I do enjoy these with a little hoisin sauce brushed on top after frying. Because I am a degenerate.

[@AuntieLiz]

Great idea!

[@jasonhendricks5093]

Dont use metal on non stick pan Uncle Roger gonna have a heart attack

[@AuntieLiz]

Not non-stick? It’s hexclad

[@aronaeleven5574]

Have a good year of the dragon Happy New Year 🐲🐉🐉🐉🐲

[@mik3yztv378]

Yes... Chinese does have large sausage 😅😅

[@syedmohammedibrahim-pc1jx]

She looks like Pugh

[@PetraKann]

One must always use the mushroom stems - always

[@AuntieLiz]

Dont have to lah

[@PetraKann]

🙂@@AuntieLiz

[@thythyli]

@1:46 Sorry children...

[@revanshan3308]

imperial measurements in Asian food? wtf?

[@user-彼岸]

Look at how charred the turnip cake is! Must taste awful!

[@AuntieLiz]

Really was delicious

[@MadameNasty]

0:07... I'm gonna show you my whatttt??? Oh, tips! Sorry children

[@holgerschulz4104]

1:42 - Did I actually hear you say "You don´t want a large piece of Chinese sausage in your mouth!"?! 🤣🤪😘 Not even firmed up?! 😁

[@IzzyTheEditor]

@1:45 Sorry Children :)

[@gnomevoyeur]

1.40-1.47 "Sorry, Children..."

[@chev39rsh]

What No Jamie Olive oil chili jam ? LOL.

[@markjleonard]

8 inch is always a good size. 6 inch will do.

[@AuntieLiz]

😏

[@nandkuj]

All those pauses after some comments with "alternate meanings", it's almost as if you were waiting for a response from Uncle Roger 😂

[@moo422]

You just unlocked an long-forgotten memory -- the dimsum carts in Toronto in the 80s-90s (and Hong Kong also) would have a flat hot surface where they would re-fry the lor bak go when you order. Haven't thought about that in probabyl decades.

[@Stick-a-fork-in-Gmorks-tort]

Yes! A new challenge to learn and a new excuse to go to the Asian market. Thank you chef.

[@kamelhamitouche6406]

Uncle Roger doesn’t make reaction videos of you because he will only say « good,good, fuyoh!!! Good, good, fuyoh MSG!!!! Sorry children, FUYOH !!! Good good. »

[@AuntieLiz]

Haha 😜

[@CaptainValian]

My word, I laughed with you throughout this. Absolute Trooper.

[@AuntieLiz]

😏

[@choonkeonglim6178]

I like mine slightly thinner and I will air fry it in the airfryer. My aunt likes to add peanuts in hers. Too bad peanut allergy guy. 😂😂😂

[@AuntieLiz]

😍🤪

[@daaaaaave]

Is there a name for that kind of cake pan? I've only seen springforms, and the ones with the big circle hole in the bottom. This seems much easier to use, but I'm struggling to find any to purchase.

[@AuntieLiz]

This unit is a one front Asia for making kueh (cake) or pressing tofu. Its very similar form/function as the ones u mentioned

[@daaaaaave]

@@AuntieLiz Thanks so much. I found one for sale as a "Commercial Egg Tofu Pot", whatever that means. I find the ones where you have to push up from the bottom, or find a platform that's exactly the right geometry are a usability nightmare, asking to get dropped.

[@taha2010ification]

"you don't want a large piece of chinese sausage in your mouth" peanut allergy guy behind the camera was probably smiling aunti liz gave him the look "you perverted pervert" 😂

[@maggiecampton-jones8383]

Auntie Liz, Will have to try this one! Must admit all I could think of was what would Uncle Roger say if he saw you using a metal utensil in your wok?! Thanks for the great recipes.

[@AuntieLiz]

Dont think he will say much, its a hexclad so ok to use metal in

[@chrissmith28]

Too many vids with Uncle Roger. Next thing you know, you'll be bringing peanuts in the house and hiding them underneath someone's pillow and in his underwear drawer

[@Walboro]

We caught the blooper 😉 looks great.

[@AuntieLiz]

😁

[@tracyalan7201]

I've watched Chef Haigh's videos and she really impressive with her recipes. They look incredibly good but also funny and beautiful. I don't know if I've ever seen it when I have Dim Sum but the item looks good. Thank you Chef.

[@AuntieLiz]

Glad you like them!

[@Qoonutz]

Peanut Allergy Guy did not edit out that "low top" scene! Hahaha! I prefer Japanese Daikon over Chinese Radish. The latter has a stronger "weird" taste.

[@KeyT3ch]

Timestamp?

[@ryulee458]

Auntie Liz I knew you were going to say in the end that sauce was hot but that looks good yum 😋

[@MariKurisato]

Dim Sum here ain't that fancy

[@lucasrichter1390]

Kurz als Deutscher, nein uns heißt es Knacker. Ja die Wurst. Indogermanische Freude.

[@waiik76]

Official, no garlic, and no scallops! But if you like it, you can put it in. It's your version. 😅

[@AuntieLiz]

It is my version!

[@NZtechfreak]

My god, I love Lo Bak Go! I have a daikon in the fridge right now, so I guess I'm off to the local Asian supermarket tomorrow for the remainder!

[@cambennett8382]

"8 inch is always a good size. 6 inch will do." Uncle Roger's head just exploded.

[@AuntieLiz]

🤣🤣

[@cyclopsvision6370]

Hi Auntie Liz. When will you make another cooking video with Uncle Roger?

[@AuntieLiz]

need to convince him to get into the kitchen with me. ask him!

[@cyclopsvision6370]

Chili sauce for dipping? What happened to the oyster sauce?

[@AuntieLiz]

can use that too!!

[@MongoosePreservationSociety]

Nice auntie Liz!

[@AuntieLiz]

✌🏻

[@_LYH_]

Instead of chilli sauce as dip for lobakgo, use XO sauce

[@AuntieLiz]

Yum

[@madcapmonster]

am I the only one who thinks the chef looks like florence pugh

[@deschan2246]

Yup😂

[@pauloneill7939]

Is there an alternative to Chinese sausage or can i leave it out, im not a fan of the weird sweetness.

[@AuntieLiz]

Leave out

[@TravelingThruLife]

Anyone else thinks she looks like Florence Pugh?

[@AuntieLiz]

Lets ask Florence Pugh 🤣

[@maicholor2849]

That sure looks divine! Didn’t know it works using just normal rice flour though. Interesting you didn’t just steam the thing without frying it first. Have you tried the street dim sum places in HK? Some do terrible ones I have to say!

[@catchnkill]

I don't think so. Wheat flour and rice flour are complete different thing. Rice flour is nearly gluten free. Thus it gives different chewiness and structure to the cake. However I tried 100% corn starch in making radish cake. It is also very delicious. The catch is the structure too fragile to be pan fried like chef auntieliz did. It must be steamed for re-heating. Just cut it into a big cube and re-heat it by steaming. Use a little bit of chilli soy soyce. Yummy. However it is very personal. My whole family do not like steaming radish cake. They all want it pan fried.

[@catchnkill]

by the way, if you want to re-create chef auntie liz's recipe, you can use the ratio of 2 parts of corn starch and 1 part of wheat flour. It will give you the same result. And it will not produce as soft as 100% corn starch so that you can pan-fry the radish cake for re-heating.

[@blueraiden6617]

I know she’s married and I mean no disrespect. She is absolutely gorgeous.

[@christsangkawai]

that would be excellent for western / non-Chinese people who is making radish cake, cool!!

[@chinatownboy7482]

Chinese food is cheap. I can buy it. I don't need to make this at home. I only watch because The Auntie is so hot.

[@jayfirebaugh]

Love your passion for what you do

[@FollyChang]

Hey hey hey hey, Happy belated lunar New Year, everyone!

[@ateebahmed3155]

aunty liz we want you to collab with uncle roger if u see this reply

[@AuntieLiz]

Thanks 🙏🏻 he’s back in UK soon so watch this space 🫶🏻

[@ateebahmed3155]

@@AuntieLiz fuyioo did not expect a reply thank you big fan

[@tonyjolley832]

If I'm probably the only one in my family who will eat this, is there any step in the process where the cakes can be frozen for later frying?

[@AuntieLiz]

Of course. Id freeze in portions so faster/easier to defrost. Lay on a greased/lined tray in freezer, then store in a freezer bag to grab for later use! 💪🏼

[@tonyjolley832]

@@AuntieLiz Thanks! My family and I were in London last week, and my son and I stopped by Mei Mei and had some Nasi Lemak for the first time. I'm a fan of it now!

[@AuntieLiz]

🙏🏻🔥🔥😊 appreciate it, thanks for sharing

[@alanxliang]

This recipe is great. Going to try it

[@jeffs.4313]

Great video and the dish looked absolutely delicious! Well done Auntie Liz! You're a great chef and a pleasure to watch. Keep up the great work! And your sprinkles of humor in your video... Priceless!!!

[@AuntieLiz]

Thank you so much

[@darthpus]

Hi Auntie Liz, do you have any recommendations, if any, for substituting the lap cheong? My daughter is allergic to wheat and other gluten and it's impossible to buy any gluten-free lap cheong anywhere.

[@deschan2246]

Taiwan sausage should do the job. Not sure if its gluten free

[@sst5144]

I’m definitely will give a try to make it after I’ve watched your video. Yes, it’s one of my favourite food too whenever I’m doing marketing in pasar or yumcha at dimsum restaurant ❤❤❤ 恭喜发财 🧧🧧🧧

[@AuntieLiz]

Good to hear and thanks for the comment. Enjoy 🙏🏻

[@2smoulder]

Another delightful recipe that I was unaware of before today. I will be trying this out in the future by sharing it with my culinary son, so we can share the experience together. Wish me luck!

[@AuntieLiz]

Please do and hope you enjoy.

[@sushisin377]

Love from SG!

[@avgikyriazi1186]

White radishes are in season in our farmer’s markets! Can I use shrimp paste instead of dried scallops? I don’t think I can find some of the ingredients in Greece,

[@AuntieLiz]

Inwouldnt use shrimp paste as thats way saltier than dried shrimps, id omit if dont have! Or maybe cooked chopped prawns but theres versions that are fine without

[@chemiker494]

Gong Xi Fa Cai

[@jeantan1018]

Nice video chef. 🎉 What is the difference between diacon and Chinese radish?

[@AuntieLiz]

Very little. Same family but the chinese turnip is shorter and slightly more girthy, rounder, whereas daikon, is more bitter and contains a lot of water. Always knock it before buying to have a firm sound, if hollow? Its old.

[@blakscot]

I take a drink after every double entendre

[@AuntieLiz]

Shots shots shots

[@crapstirrer]

Yeah. Translation is varied. Some call it carrot, turnip or radish. And calling it a cake clashes with the western idea of what a cake is.

[@briluc]

I think it's like a savory cake. Not a dessert cake.

[@catchnkill]

Turnip and radish are different plants. And translation should not be as sloppy as that. The chinese names are different too. Turnip 蕪菁、Radish 白蘿蔔 and their scientific names are also different. Turnip - Brassica rapa、Radish - Raphanus sativus. I think people need to take a photo to check when buying from supermarket if the names are so confusing.

[@scratchanitch]

What wok are you using?

[@AuntieLiz]

Hexclad

[@TheHrb1234]

Can any other flour be substituted for diabetics like almond or coconut flour etc I wonder?

[@AuntieLiz]

Doesnt work but could try

[@catchnkill]

Yes. Definitely. There is low G.I. Radish cake recipe available. It replaces some of the flour with Oatmeat, rice flour and corn starch. I am not sure if replacing all flour with oat flour work or not. Oat flour has the lower G.I. value than corn starch. Reciple link :[kzbin.info/www/bejne/bmOUZnVport7f6c]

[@catchnkill]

By the way, diabetic radish cake should work. You need to use low G.I. starch to replace rice flour. To keep similar texture you may need to keep a certain percentage of rice flour. Try a few time and you will succeed. If I need to try, I shall use oat flour as base and add a certain perentage of corn starch. I have made 100% corn starch radish cake. It is also very good despite the texture is too soft to be pan fry when serving. It needs to be re-heated by steaming. Corn starch's 88 G.I. value isn't a big improvement to rice flour's 95. You are not going to use 100% corn starch.

[@dominicrodriguez8222]

is auntie liz expecting?....

[@AuntieLiz]

Expecting a food baby

[@catchnkill]

I think it is not Turnip. It is radish. Daikon is radish and is 100% not Turnip. The chinese name is clear and precise but the english name is rather confusing. How is turnip cake not made from turnip? Turnip is similar but is a different plant as radish.

[@horsenuts1831]

Looks amazing.