Chinese Turnip Cake
Chinese Turnip Cake, known as 蘿蔔糕 "Lo Bak Go" in Cantonese or "Radish Cake," is a savoury dim sum dish. Steam to a soft, tender interior. Pan fry to a crispy, golden-brown exterior. Enjoy it as part of a quick breakfast or your Lunar New Year celebration.
Equipment
- Cutting board
- Knife
- Measuring spoons and cups
- Pan
- Large Bowl
- Loaf Pan
- Steaming Rack
- Wok
Ingredients
- 4 dried shiitake mushrooms rehydrated, stems removed, diced finely
- 4 Chinese sausage diced finely
- ½ cup dried shrimp small size, soaked in hot water 20 minutes
- 3 lb daikon, large peeled, cut into matchsticks
- 3 tbsp wheat starch
- 454 g rice flour
- 5 cups chicken broth divided
- green onions chopped, for garnish
Instructions
- Prepare the mushroom, sausage and shrimp mixture: Heat a frying pan over medium heat and add a little bit of oil. Saute the rehydrated mushrooms, chopped sausage and reconstituted shrimp for 3 minutes.
- Cook the radish: Add 2.5 cups of chicken broth and daikon to the pan. Cook until daikon is translucent over a low simmer, about 10 minutes. Turn off heat.
- Combine ingredients: In a large bowl, add wheat starch and rice flour to 2.5 cups of chicken broth. Mix until combined. Stir the flour mixture to the warm daikon mixture. The consistency should resemble a thick pancake batter.
- Steam: Brush two loaf pans liberally with any neutral oil. Pour into two loaf pans. Place loaf pan into any pot with a lid that will accommodate a loaf pan and a steaming rack. Fill pot with water to come up to 1 inch below the loaf pan. Steam over medium to high heat until the Chinese Turnip Cake solidifies, about 1 hour. Check water levels periodically due to long steaming time. Check for doneness by inserting a toothpick or skewer into the center; it should come out clean when the Chinese Turnip Cake is ready.
- Slice and Pan-Fry: Remove the loaf pan from the wok. Let cool for at least one hour. Loosen with a knife or spatula on the sides and turn out onto a cutting board. Slice Chinese Turnip Cake into 1/2 inch slices and pan-fry until golden brown on the outside over medium heat, about 8 minutes per side. This step imparts a delightful crispiness to the exterior, creating a delightful contrast to the soft, flavorful interior. Sprinkle with green onions and serve with your favourite sauce, like Maggi, Sriracha or oyster sauce.
Video
Notes
Select a daikon radish that is heavy and plump.
You may need to replenish the water due to the long steaming time. Check water levels occasionally without letting out too much steam.
Grate the radishes finely for a smoother texture in the final dish. Be sure to remove excess moisture from the grated radishes to prevent the Chinese Turnip Cake from becoming too wet during the steaming process.
Check for doneness by inserting a toothpick or bamboo chopstick into the center; it should come out clean when the Turnip Cake is ready.
Adjust the thickness of the Chinese Turnip Cake slices based on personal preference. Thicker slices will have a softer interior, while thinner slices will result in a crispier texture.
Substitute the wheat starch with corn starch or tapioca starch to make this a gluten free dim sum dish.
Pan fry with eggs. Try the recipe here!
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