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've made the cake with turnips, watermelon radish, purple daikon, 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 flavor and bite is more prominent 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 on hand!

ingredients

1 lb (450g) daikon, turnips, radishes, or kohlrabi

1 tsp sugar

3 Tbsp neutral oil, divided

3 Tbsp Chinese garlic chives, finely chopped, optional

1/4 lb (125g) shiitake or King oyster mushrooms, diced

1 small carrot, purple sweet potato, or watermelon radish finely chopped

1 cup (150g) rice flour

1 Tbsp cornstarch

1 tsp salt

1/8 tsp white pepper

1 cup (240 ml) strained daikon water

Fresh chives, scallions, sprouts, and/or 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 chinese chives, mushrooms, and chopped root vegetables into the batter. (You can reserve some to sprinkle on top of the loaf) Add a tablespoon of oil to the mixture.
Lightly grease 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 to 3 inches (5cm to 7.6cm) of water. Bring to a boil and put the loaf/loaves 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.