turnip cake (lo bak go)
One of my favorite dim sum dishes, I love having Turnip Cake at home all the time. The process is simple, but there are a few steps to take before you get those crispy and QQ umami slices. Prepared the cake in advance, and simply slice it up and pan-fried them for an easy breakfast, lunch, snack, or side dish.
Traditionally, this dish is made with daikon, and the name "Turnip" Cake is actually a misnomer. historically, it was uncommon to find daikon outside of Asia, and for lack of a better translation, people called it turnip, and the name just stuck. I have made the cake with turnips and even kohlrabi, and it works really well, the taste and texture are very similar to using daikon.
I make it the OG traditional way, by cutting the daikon into thin matchsticks. I find that it's easier as there is less moisture imparted from the daikon, and root vegetable flavot is more prominent in the cake with the bigger chunks.
NOTE: In terms of equipment, you will need small rimmed loaf pans (or tins or heatproof rimmed pyrex) that will fit into a covered pot. I've used two small 6" x 6" (15cm x 15cm) cake tins, or one 9" x 5" (23cm x 12cm) loaf pan. If you don't have a steamer basket, then place a heatproof bowl upside down inside the pot, fill it with 2 inches with water and place your cake pan on top of the inverted bowl to cover and steam.
3 or 4 servings. Double or triple the recipe if you want more onhand!
ingredients
1 lb (450g) daikon, turnips, or kohlrabi
1 tsp sugar
3 Tbsp neutral oil, divided
3 Tbsp spring garlic/ramps/Chinese garlic chives, finely chopped, optional
1/4 lb (125g) shiitake or King oyster mushrooms, diced
1 small carrot, finely chopped
1 cup (150g) rice flour
1 Tbsp cornstarch
1 tsp salt
1/8 tsp white pepper
1 cup (240 ml) strained water
Fresh chives, sprouts, fresh radish slices for garnish (optional)
Vegan oyster sauce, hoisin sauce, or chili crisp for serving (optional)
method
Peel and chop the daikon into thick 1/4" (6mm) Place into a large pot and toss with sugar. Cover with 2 cups water and bring to a boil on high heat. Cook for 5 to 7 minutes until the daikon has softened. Strain the liquid into a smaller pot, reserving 1 cup (250ml) to make the batter.
Measure out the rice flour, cornstarch, salt, and white pepper into a bowl. Pour in the reserved cooking liquid and combine into a smooth thick batter. Mix in the chopped spring garlic, mushrooms and carrot into the batter. Add a tablespoon of oil.
Oil the loaf pans / baking dish and pour in the batter, smoothing out a flat surface.
Place a steamer basket into a large pot filled with 2 inches of water. Bring to a boil and put the turnip loaf in. Cover the pot with a tight-fitting lid and steam on medium-high heat for 45 minutes to an hour until the cake is firm.
Let cool for an hour (or ideally overnight) before turning the loaf out and cutting it into 3/4" (2 cm) slices. Heat a non-stick pan up with a tablespoon of oil and pan-fry both sides until golden brown and crispy. Garnish with fresh chives, sprouts, and radish slices (if using) Serve with dipping sauce of choice.
NOTE: You can also make naturally colorful Lo Bak Go with the addition of 1/3 cup grated purple sweet potato or 2-3 tablespoons of grated beetroot. Or simply make the cakes with purple daikon or watermelon radishes.
See also Taro Cake
