Low Fat Turnip Cake (Lo Bak Go)
Discover a healthier twist on a beloved dim sum classic with this Low Fat Turnip Cake (Lo Bak Go). Made with grated daikon radish, earthy dried shiitake mushrooms, and an optional umami boost from dried shrimp, this recipe delivers all the savory goodness of the traditional dish with less oil. A perfect blend of rice flour and cornstarch creates a smooth, soft texture, while scallions and a hint of white pepper add layers of flavor. Steamed to perfection and delightful pan-fried if desired, this gluten-free, low-fat turnip cake makes a satisfying appetizer or side dish. Ideal for anyone looking for an authentic yet lighter version of this Hong Kong favorite, it’s great for sharing at family gatherings or enjoying as a snack.
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Ingredients
- 750 g daikon radish
- 200 g rice flour
- 20 g cornstarch
- 4 pieces dried shiitake mushrooms
- 20 g dried shrimp (optional)
- 2 pieces scallions (thinly sliced)
- 1 tablespoon low-sodium soy sauce
- 0.25 teaspoon white pepper
- 0.5 teaspoon salt
- 400 ml water
- 0.5 teaspoon oil (for greasing pan)
Directions
Step 1
Peel and grate the daikon radish into fine shreds using a box grater or food processor. Set it aside.
Step 2
Soak the dried shiitake mushrooms in warm water for 20 minutes or until softened. If using dried shrimp, soak them in a separate bowl of warm water for 20 minutes.
Step 3
Once the mushrooms are softened, squeeze out the excess water and finely dice them. If using dried shrimp, drain and finely chop them as well.
Step 4
In a nonstick skillet, lightly sauté the diced mushrooms and shrimp (if using) without adding oil. You may add a splash of water to prevent sticking. Add the soy sauce to the mixture and cook for 1–2 minutes. Set aside.
Step 5
In a large pot, add the grated daikon radish along with 200 ml of water. Cook on medium heat, stirring occasionally, until the radish softens and releases its liquid (about 10 minutes).
Step 6
While the radish is cooking, mix the rice flour, cornstarch, salt, and white pepper together in a bowl. Gradually add the remaining 200 ml of water and stir to form a smooth batter.
Step 7
Once the radish is cooked, remove it from the heat. Slowly pour the batter into the pot, stirring continuously to avoid lumps. Add the cooked mushrooms, shrimp (if using), and scallions to the mixture.
Step 8
Grease a heatproof 8-inch round or square pan with the 0.5 teaspoon of oil to prevent sticking. Pour the radish mixture into the pan and smooth the surface with a spatula.
Step 9
Set up a steamer over medium-high heat. Once the water is boiling, place the pan into the steamer and cover. Steam for 50–60 minutes, or until the cake is firm and a toothpick inserted into the center comes out clean.
Step 10
Carefully remove the pan from the steamer and allow the turnip cake to cool completely. Once cooled, slice it into rectangular or square pieces.
Step 11
Optional: To serve, lightly pan-fry the sliced turnip cake until golden brown on both sides, or enjoy it steamed as is.
Nutrition Facts
| Serving size | (1506.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1362.3 |
| Total Fat 26.3g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 133mg | 0% |
| Sodium 3180.5mg | 0% |
| Total Carbohydrate 249.5g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 16.4g | |
| Protein 41.9g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 282.2mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2650.2mg | 0% |
Source of Calories