Turnip Cake Recipe(Lo Bak Go) – Culinary Chase
Craving something savory, slightly sweet, and full of comforting flavors? Let me take you on a delicious journey into the world of turnip cake, also known as lo bak go. Growing up in a family that adored dim sum, this dish holds a special place in my heart. Not only does it boast layers of flavor, but it’s also a dish that embodies tradition and comfort.
What is Turnip Cake (Lo Bak Go)?
At first glance, you might think of turnip cake as simply a Chinese snack, but it’s so much more. This dish originates from Cantonese cuisine and is traditionally served during Chinese New Year, symbolizing prosperity. Made primarily from daikon radish, rice flour, and an assortment of savory ingredients, it is often steamed and then pan-fried to a tantalizing golden crisp.
While the primary ingredient is daikon radish—crunchy and slightly peppery—the rice flour binds everything together to create a firm, yet tender cake. Every bite bursts with umami from the Chinese sausages and shiitake mushrooms. If you’ve never tried it, you’re in for a treat!
Why You’ll Love This Turnip Cake (Lo Bak Go)
Imagine waking up to the scent of flavorful cakes sizzling in a pan. That’s what this recipe does. It’s a culinary experience that engages more than just your taste buds.
From its delightful crunch to its savory filling, this dish offers a perfect balance of texture and taste. You can serve it as a snack, a side dish, or even as a main dish—its versatility knows no bounds! Plus, it’s incredibly simple to prepare.
When I started experimenting with this recipe, I was amazed by how adaptable it can be, fitting seamlessly into any meal. Whether you’re hosting friends or enjoying a quiet evening at home, turnip cake is sure to impress.
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The Ingredients
Creating a mouth-watering turnip cake takes about a dozen ingredients. Each is essential in crafting that deep, satisfying taste we love. Here’s a closer look:
- 160 g Rice Flour (5.6 oz): This is the primary base and gives structure.
- 50 g Cornstarch or Tapioca Starch (1.7 oz): This helps bind the mixture while adding a pleasing texture.
- 3 Dried Shiitake Mushrooms: Rehydrated and finely sliced, they offer an earthy bite.
- 2 Chinese Sausages: Thinly sliced, these deliver a savory-sweet essence that’s hard to resist.
- 800 g Daikon Radish (1.7 lbs): Peeled and grated, this is the star of the show.
- 1 tablespoon Oyster Sauce: This adds a layer of savory depth.
- 50 g Shallots or Red Onion (1.7 oz): Minced for sweetness.
- 1 tablespoon Neutral Oil: For sautéing the aromatics.
- 1 teaspoon Soy Sauce: It enhances color and umami.
- 1 teaspoon Toasted Sesame Oil: For a subtle nutty flavor.
- 2 tablespoons Dried Shrimp: Finely chopped for a rich umami boost.
For serving:
- Toasted Sesame Seeds: For crunch.
- Neutral Oil: For pan-frying.
- Finely Chopped Scallions: Adding freshness.
- Homemade Chili Oil (optional): For those seeking some heat.
- Sweet Soy Sauce: A drizzle for extra sweetness.
Step-by-Step Instructions
Now that we have our ingredients ready, let’s dive into making this delicious turnip cake!
Step 1: Prepare the Daikon Radish
Start by peeling and grating the daikon radish. This isn’t just an easy task; it’s a labor of love. Once grated, squeeze out the excess moisture using a clean cloth or a fine-mesh sieve. This step is crucial; otherwise, your cake could end up too soggy.
Step 2: Soak and Slice the Shiitake Mushrooms
In a bowl, soak the dried shiitake mushrooms in warm water for about 20 minutes until they’re soft. Once they’re plump, remove them, squeeze out the excess water, and slice them finely.
Step 3: Cook the Aromatics
Heat a tablespoon of neutral oil in a skillet over medium heat. Add minced shallots or red onions and sauté until translucent. Toss in the rehydrated mushrooms. Sauté everything for an additional 2-3 minutes until fragrant.
Step 4: Mix the Dry Ingredients
In a separate bowl, combine the rice flour, cornstarch or tapioca starch, and salt. Mix thoroughly so everything is evenly distributed.
Step 5: Combine Everything
Add the grated daikon radish, sautéed mushroom mixture, Chinese sausages, dried shrimp, oyster sauce, soy sauce, and sesame oil to the dry ingredients. Mix until well combined. You may need to use your hands—don’t be shy; get in there!
Step 6: Steam the Mixture
Transfer this mixture into a greased 9-inch cake pan, smoothing the top with a spatula. Fill a steamer pot with water and bring it to a boil. Place the pan in the steamer and cover. Steam for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Step 7: Cool and Set
Let the cake cool in the pan for about 15 minutes. Then, turn it out onto a plate and let it cool completely.
Step 8: Pan-fry Your Cake
Once cool, slice the cake into squares. Heat a bit of neutral oil in a frying pan over medium heat, add the slices, and fry until golden brown on both sides. You may want to fry in batches to avoid crowding and ensure even browning.
Step 9: Serve and Enjoy!
Sprinkle it with toasted sesame seeds and chopped scallions for added flair. Serve with homemade chili oil or sweet soy sauce for dipping, and enjoy the fruits of your labor!
Tips & Tricks
- Squeeze Dry: Always remove excess moisture from the daikon. This prevents a soggy cake.
- Custom Adaptation: Feel free to add other ingredients such as mushrooms, carrots, or leeks for enhanced flavor.
- Steam Smart: Use parchment paper at the bottom of the pan for easy removal.
- Freezing Ahead: You can freeze uncooked batter for up to a month. Just steam directly from frozen, adding extra time if needed.
- Reheat Like a Pro: If you have leftovers, reheat them gently in a pan, adding a splash of oil to revive their crispy edges.
Nutrition Information
Here’s a rough estimate of the nutritional values per serving of turnip cake:
Make sure to consider the specific ingredients you use, as this may alter the calorie count.
Can I Store Turnip Cake Lo Bak Go?
Yes! Once cooked and cooled, you can store your turnip cake in an airtight container in the fridge for up to a week. If you plan to keep it longer, slice it first, then freeze the pieces. When ready to eat, thaw in the fridge and reheat in a pan.
What Can I Serve with Turnip Cake Lo Bak Go?
Consider pairing your turnip cake with:
- Soy Sauce: A drizzle on top can elevate the flavor.
- Hot Sauce: For a spicy kick that some people love.
- Pickled Vegetables: A side of pickled carrots or cucumbers adds a refreshing crunch.
- Steamed Greens: Light greens like bok choy or gai lan can balance the heaviness.
- Tea: A warm cup of Chinese tea complements the dish beautifully.
Variations
Exploring variations keeps things fresh and exciting. Here are some options to consider:
- Mushroom Medley: Substitute the shiitake with a mix of your favorite mushrooms. Portobello or king oyster mushrooms work wonderfully.
- Spicy Twist: Add some chopped fresh chili to the batter for a spicy version. This packs a punch without overwhelming the dish.
- Vegetable Delight: Incorporate carrots, peas, or bell peppers for added color and nutrition. This makes the cake even more visually appealing.
- Vegan Option: Skip the Chinese sausage and use tofu for protein. The flavor can be enhanced with additional spices.
- Sweet Surprise: Add finely diced chestnuts for a sweet crunch. This newer spin can surprise your taste buds!
Turnip Cake Recipe(Lo Bak Go)
Equipment
- A glass container
- tin/ container
Ingredients
- 160 g Rice Flour 5.6 oz
- 50 g Cornstarch or Tapioca Starch 1.7 oz
- 3 Dried Shiitake Mushrooms
- 2 Chinese Sausages
- 800 g Daikon Radish 1.7 lbs
- 1 tablespoon Oyster Sauce
- 50 g Shallots or Red Onion 1.7 oz
- 1 tablespoon Neutral Oil
- 1 teaspoon Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 2 tablespoons Dried Shrimp
- Toasted Sesame Seeds
- Neutral Oil
- Finely Chopped Scallions
- Homemade Chili Oil optional
- Sweet Soy Sauce
Instructions
Step 1: Prepare the Daikon Radish
- Start by peeling and grating the daikon radish. This isn’t just an easy task; it’s a labor of love. Once grated, squeeze out the excess moisture using a clean cloth or a fine-mesh sieve. This step is crucial; otherwise, your cake could end up too soggy.
Step 2: Soak and Slice the Shiitake Mushrooms
- In a bowl, soak the dried shiitake mushrooms in warm water for about 20 minutes until they’re soft. Once they’re plump, remove them, squeeze out the excess water, and slice them finely.
Step 3: Cook the Aromatics
- Heat a tablespoon of neutral oil in a skillet over medium heat. Add minced shallots or red onions and sauté until translucent. Toss in the rehydrated mushrooms. Sauté everything for an additional 2-3 minutes until fragrant.
Step 4: Mix the Dry Ingredients
- In a separate bowl, combine the rice flour, cornstarch or tapioca starch, and salt. Mix thoroughly so everything is evenly distributed.
Step 5: Combine Everything
- Add the grated daikon radish, sautéed mushroom mixture, Chinese sausages, dried shrimp, oyster sauce, soy sauce, and sesame oil to the dry ingredients. Mix until well combined. You may need to use your hands—don’t be shy; get in there!
Step 6: Steam the Mixture
- Transfer this mixture into a greased 9-inch cake pan, smoothing the top with a spatula. Fill a steamer pot with water and bring it to a boil. Place the pan in the steamer and cover. Steam for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.
Step 7: Cool and Set
- Let the cake cool in the pan for about 15 minutes. Then, turn it out onto a plate and let it cool completely.
Step 8: Pan-fry Your Cake
- Once cool, slice the cake into squares. Heat a bit of neutral oil in a frying pan over medium heat, add the slices, and fry until golden brown on both sides. You may want to fry in batches to avoid crowding and ensure even browning.
Step 9: Serve and Enjoy!
- Sprinkle it with toasted sesame seeds and chopped scallions for added flair. Serve with homemade chili oil or sweet soy sauce for dipping, and enjoy the fruits of your labor!
Notes
- Squeeze Dry: Always remove excess moisture from the daikon. This prevents a soggy cake.
- Custom Adaptation: Feel free to add other ingredients such as mushrooms, carrots, or leeks for enhanced flavor.
- Steam Smart: Use parchment paper at the bottom of the pan for easy removal.
- Freezing Ahead: You can freeze uncooked batter for up to a month. Just steam directly from frozen, adding extra time if needed.
- Reheat Like a Pro: If you have leftovers, reheat them gently in a pan, adding a splash of oil to revive their crispy edges.
Nutrition
Frequently Asked Questions
1. Can I use other types of radish
Yes, while daikon radish is traditional, you can experiment with other varieties. Just keep in mind that some may be spicier than others, influencing the flavor of the cake.
2. How do I know when the turnip cake is done?
A toothpick test works wonders. Insert a toothpick into the center. If it comes out clean, the cake is ready.
3. Can I make this dish gluten-free?
Yes, use gluten-free rice flour and ensure that the other ingredients you choose are also gluten-free compliant.
4. How can I enhance the flavor even more?
Try incorporating a splash of fish sauce along with the oyster sauce for a deeper umami experience. Alternatively, a sprinkle of five-spice powder can add interesting notes.
5. How do I achieve the perfect golden crust?
Ensure that the oil is hot enough before adding the cake slices. If it’s too cool, the cake may absorb the oil instead of crisping up.
Conclusion
Turnip cake (lo bak go) is a dish filled with delightful textures and flavors that make it an irresistible option for any meal. With simple ingredients and straightforward preparation, anyone can make this traditional treat at home. I hope this recipe and guide inspires you to craft your own turnip cake, whether for a special occasion or just because you deserve some amazing food.
So roll up those sleeves, gather your ingredients, and prepare to impress not only your loved ones but yourself, too. After all, who wouldn’t be proud to whip up a classic that’s both delicious and steeped in meaning? Don’t forget to share your journey and variations with the world! Happy cooking!