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How to make chinese radish cake or turnip cake (lor bak gou)

I don’t know if I’m getting older or what, but am a lot more interested in making traditional chinese dishes nowadays. I hope Liam will grow up knowing and liking food from my part of his heritage.

I love radish cakes or turnip cakes or lor bak gou , especially the fried ones. I always order the dish whenever I eat at dimsum restaurants.

However, I’ve never made one, I don’t really know why. Maybe cause it’s easy to buy them?

Till I found this recipe from Mummy Tong, a Dayrean I follow. After reading her post, I was determined to make it.

I took some liberties with the amount of salt and also omitted one ingredient as I couldn’t find it. Also, this recipe is enough for TWO 8″ x 8″ tins. That’s too much for two people but it didn’t occur to me till much later lol.



  • 2 pieces or 100 gms Lap yok or Chinese bacon of long chinese waxed sausages (lapcheong), soaked in hot water and diced

  • 100 gm of lapyok or Chinese bacon (I didn’t use this as I couldn’t find it), diced

  • 30 gm of dried prawns, washed and drained

  • 5 small onions, diced

  • A handful of spring onions, chopped

  • About 1 kilo of radish, peeled and grated
  • (B)

  • 400 gm or rice flour

  • 2 tbsp of cornstarch

  • 600 ml of water
  • (C)

  • 2 tsp of salt (original recipe only called for 1 tsp)

  • 1/2 tsp of white pepper powder

  • 1 tsp of white fine sugar

  • 1 tbsp of sesame oil

  • 700 ml of water
  • (D) For garnish

  • Chopped spring onions

  • Fried shallots
  • #1 – Prepare ingredients (A).

    #2 – Still preparing ingredients (A), this is the grated radish.

    #3 – Prepare ingredients (B).

    #4 – Prepare ingredients (C).

    #5 – Fry the onions, dried prawns and chinese sausages in a dash of oil till fragrant.

    #6 – Add the grated radish and cook it down for a couple of minutes.

    #7 – Now add (C) to the mixture and stir.

    #8 – Followed by (B). Stir well.

    #9 – On low heat, keep on stirring till the mixture become sticky and lumpy. This process is quite fast.

    #10 – Now add the chopped spring onions and mix in.

    #11 – Scoop mixture into an oiled tin and cover with aluminium foil. Steam on medium heat for 45 minutes.

    #12 – Chinese radish cakes, DONE! Sprinkle with (D).

    #13 – Nice eaten steamed (dang good with a dollop of sriracha) but you can cut them out into cubes and fry them up with some chinese salted vegetable (choi bou) and bean sprouts too, which is what I am going to do for lunch today :D

    By the way, buy this radish…not the tiny red ones ya. Grate till you die hah!

    Thank you Mummy Tong for such a delicious recipe!

    Posted in: Homemade Recipes, Pork, Rice, Snacks - Continue Reading