Instant Pot Turnip Cake (Chinese Lo Bak Go)
User Reviews
4.9
Instant Pot Turnip Cake (Chinese Lo Bak Go)
Description
This recipe starts by pressure cooking julienned Chinese turnip (daikon) in the Instant Pot to tenderize the vegetable rapidly. A batter is then prepared from rice flour, water chestnut flour, sugar, white pepper, salt, and chicken stock to bind the mixture. The cooked turnip is combined with chopped Chinese sausage, cured meat, dried shrimp, and optionally cooked dried scallops, mixing savory and aromatic elements typical of this dish.
The resulting batter is poured into the cooking vessel and steamed or pressure cooked again to form a solidified cake. The turnip cake has a tender but firm texture, with distinct pieces of sausage and seafood throughout offering varied flavors and chewiness. The recipe exemplifies a balance between the gentle sweetness of daikon and the depth from aromatic cured meats and seafood.
Traditionally served sliced and pan-fried as a dim sum dish or snack, this turnip cake can be enjoyed warm as a flavorful accompaniment or light meal. Instant Pot preparation shortens the traditional steaming time and streamlines cooking.
Optional dried scallops add a subtle seafood richness but can be omitted without losing the dish’s characteristic taste. The rice and water chestnut flours yield a slightly sticky and smooth texture that holds the cake together. Adjusting salt and pepper supports seasoning without overpowering the mild vegetable base.
Ingredients
- 1.45 pounds (650g) daikon julienne, or Chinese turnip
- 2 tablespoons (30g) peanut oil
- 2 teaspoons (10ml) sesame oil roasted
- 2 pieces (80g) Chinese sausage chopped, Lap Cheong; Chinese: 臘腸
- 2.5 tablespoons (40g) Chinese cured meat chopped, Chinese: 臘肉
- 2 - 3 tablespoons (30g) dried shrimp Chinese: 蝦米
- 3 pieces (10g) dried scallops Optional, cooked; Chinese: 乾瑤柱; also known as conpoy
Rice Flour Mixture
- ⅓ pound (150g) rice flour Chinese: 粘米粉
- 2.5 tablespoons (30g) water chestnut flour Chinese: 馬蹄粉
- 1 tablespoon (15g) sugar
- ½ teaspoon (1.5g) white pepper
- 1 - 1.5 teaspoon (5g - 7.5g) table salt
- 1 cup (250ml) chicken stock unsalted
Instructions
- Pressure Cook Turnip: Add 1 cup (250ml) cold water and trivet in Instant Pot Inner Pot. Layer the stainless steel bowl of 1.45 lb (650g) Chinese turnip julienne on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + Quick Release. Turn Venting Knob to Venting Position to quickly release the pressure. Carefully open the lid (avoid dripping the condensation on the turnip!)
- Create Rice Flour Mixture: While the Chinese turnips are pressure cooking, create the Rice Flour Mixture. In a large mixing bowl, add 1/3 lb (150g) rice flour, 2.5 tbsp (30g) water chestnut flour, 1 tbsp (15g) sugar, ½ tsp (1.5g) white pepper, 1 tsp - 1.5 tsp (5g - 7.5g) table salt. Give it a quick mix with a spatula. Pour ⅓ unsalted chicken stock in the rice flour mixture. Mix thoroughly with a spatula. Pour another ⅓ unsalted chicken stock in the rice flour mixture, then mix thoroughly again. Repeat this one more time, so a total of 1 cup (250ml) unsalted chicken stock are added into the rice flour mixture.
- Saute Cured Meat: After the Chinese turnip is done pressure cooking, set aside the turnip and trivet. Discard the water, then towel dry the inner pot. Add in 2 (80g) chopped Chinese Sausage (臘腸) and 2.5 tbsp (40g) chopped Chinese Cured Meat (臘肉). Heat up Instant Pot using Sauté More function. *Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.Wait a few minutes until the cured meat begins to release oil. Then, add in 2 - 3 tbsp (30g) dried Shrimp (蝦米) and optional 10g cooked conpoy (乾瑤柱). At the 3 - 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute. Add in cooked turnip and all the turnip liquid (if any). Let them cook for another 2 minutes. Ensure to completely deglaze the bottom of the pot with a wooden spoon.
- Create Turnip Cake Batter: Pour ⅓ portion of the hot turnip/cured meat mixture in the rice flour mixture. Mix thoroughly with a spatula. *Pro Tip: You don't want to pour all the turnip in at once because the heat will cook the rice flour mixture. Pour another ⅓ portion into the rice flour mixture and mix thoroughly again. Repeat this one more time, so all the turnip, cured meat, and liquid are added into the rice flour mixture. Mix thoroughly, then pour the turnip cake batter in a cake pan. Add some more dried shrimps on top.
- Pressure Cook Turnip Cake: Clean the Instant Pot inner pot. Add in 1 cup (250ml) cold water and a trivet. Layer the turnip cake pan on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release. After 20 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully (avoid dripping the condensation on the turnip cake!)
- Chill Turnip Cake & Serve: The turnip cake will look super wet when you take it out of the Instant Pot. To let it set, cool completely to room temperature and chill in the fridge for at least 4 hours. Once chilled, cut turnip cake into ¾ inch thick pieces. To serve, brown turnip cake pieces on a medium-low heat skillet with peanut or vegetable oil. Enjoy!~ :)
Notes
- If you try this recipe, consider rating it in the comments to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 687mg | 29% |
| Potassium | 332mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 24mg | 27% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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