Tuesday, March 13, 2007

Radish/Daikon/Turnip/Law Pak Koh

"Law Pak' is in cantonese and in english it has been termed radish, daikon or turnip. This is a delicious savory Cake served in dim sum houses throughtout the year and most auspiciously, on Chinese New Year's Day as a symbol of prosperity and rising fortunes. This recipe is from Jodelibakery. Thank you Jo, for sharing.

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500g radish(白萝卜)
15g tung min flour (澄面粉)
150g rice flour (粘米粉)
20g corn starch (太白粉)
500ml water
2 nos. shallots, sliced
40g dried shrimps
1-2 nos. chinese preserved sausages (腊肠)
4 nos. dried mushrooms
2 tbsp oil, for frying
A little oil for greasing

1 1/2 tsp salt
1 1/2 tsp sugar
1 tsp sesame oil
Pepper, to taste


Shred turnip. Set aside.

Clean and soak both dried shrimps and dried mushrooms until soften. Chop dried shrimps slightly. Cut mushrooms into small cubes.

Cut sausages into small cubes.

Grease a pan with some oil.

Place tung min flour, rice flour and corn starch in a mixing bowl. Pour water into flours and stir well.

Heat up 2 tbsp of oil in a pan/wok and fry these ingredients by order ,remove and set aside, first the sausages , then the shallots, lastly dried shrimps. Without removing the dried shrimps, add in the mushrooms and then the shredded radish.

Season with the seasoning ingredients.

Pour the flour mixture into the pan. Cook until the mixture thickens.

Place the thick batter into the greased pan prepared earlier.

Steam at high fire for 1 hour.

Set aside. Slice when turnip cake is cool.

Cake can be served as is or pan fried and best eaten with chilly sauce.



Anonymous said...

Hi Lily,
Can I omit the tung min flour?


Unknown said...


you can and replace with cornstarch or tapioca flour

Lee Ping said...

Dear Lily,

I just made Lor Bak Ko using just Rice Flour, without tung min flour or cornstarch or tapioca flour.

It tasted pretty good.

Anonymous said...

Hi lily,
Would like to check with u, do i need to stir the flour mixture together with ingredients till very thick & sticky? like paste?cos when i tired out, the texture is very very soft, like 'mauh chee'. I tried reduce the water and still same..Do u kwn what & where went wrong?

Unknown said...


i think you might have used the wrong rice flour, could you have use glutinious rice flour?

Anonymous said...

Hi Lily u r RITE, haha... i used the wrong rice flour, i only remembered it last nite that i bought the wrong type..
So just buy those stated fine rice flour? When i stir fry the ingredients with the flour mixture, do i need to stir till very thick paste and the flour mixture has dried up?
Thks for ur help..

Unknown said...


just cook until the batter thickens slightly but still runny

Anonymous said...

Lily, i made the radish cake last nite and it turned out so good! Thks for ur help..i hv a question to ask u, i refer to my cook book and the recipe for this radish cake needs to add a little alkaline water init but ur recipe dun need this, do u kwn what is the purpose to add alkaline water?

Unknown said...


adding alkaline water will make the texture more bouncy but if you have the right amount of liquid, there is no need for it.

Hem Joo said...

Thanks, Lily, for your treasure trove of recipes. Tried this out and it worked. In the past, it was either too soft/mushy or too hard! Looking forward to try other recipes.

Anonymous said...

Who knows where to download XRumer 5.0 Palladium?
Help, please. All recommend this program to effectively advertise on the Internet, this is the best program!

Unknown said...


i am sorry i cannot help what you want to download, i don't even know what it is.

Anonymous said...

Hi Lily,

Just came across your site as I have been trying my best to perfect my turnip cake without success. I've tried twice but they all turned out sticky and 'powdery'. The gooey texture gets stuck on the roof of my mouth if that makes sense. It is not bouncy at all. If I cut it with a knife, the knife doesn't come out clean.

I have no idea where I am going wrong. I used rice flour, tapioca flour and corn flour (with water).

Am I steaming it too long or using too much/little water or the wrong flour?

Would appreciate if you can help!

Thanks in advance!


Unknown said...


before i go any further, i would like to know if you are in malaysia.

i was there last month and my taro cake and kuih talam did not turn out too. I can only blame it on the brand of rice flour that i used there - it was the elephant brand - made in malaysia. the next time you try making any recipes using rice flour, i would suggest to use rice flour from thailand.

Anonymous said...

Hi Lily,

Thanks for you reply. I suspect it had to do with the quality of the rice flour too. Glad to kind of confirm that.

I am not in Malaysia but I used rice flour bought from a shop selling Indian spices so I guess it's probably more for Indian snacks.

Will buy some rice flour from Thailand and try again. Then I'd have to find more recipes to use up all the many different kinds and amounts of flour I've bought for this!

Thanks again!


Angie Fern Ng said...

I normally weigh 500g rice, soak in water for 2 ~3 hours, then weigh the rice again (it will be around, say 650g), then I minus the difference from the amount of water needed. i.e. 500g water - 150g water (650g - 500g)

I will blend the soaked rice with the water needed in a blender jug until fine. Then I do not need to buy any rice flour.

Unknown said...

siew fern

thanks for this valuable tip.

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