Chinese Radish Turnip Cake, known as "Lo Bo Gao 蘿蔔糕 " or "Lo Bak Go" in Cantonese, is a popular Chinese dish often enjoyed during the Lunar New Year and other festive occasions. This savory cake features shredded radish (daikon) or turnip combined with a flavorful batter made from rice flour. The cake is steamed until firm and can be enjoyed in various ways, such as pan-frying for a crispy exterior. In Taiwan, it's also served as part of breakfast.
The texture of the Turnip Radish Cake is soft and slightly chewy, with a savory flavor from the dried shrimp, Chinese sausage, and scallions. When pan-fried, it develops a crispy exterior, adding another layer of texture to the dish. It can be enjoyed on its own or dipped in chili sauce or hoisin sauce for extra flavor.
Ingredients:
- 600g turnip
- 70g minced meat
- 30g Chinese mushrooms
Flour Mix:
- 1.5 teaspoons salt
- 30g sugar
- 240ml water
- 150g turnip cake powder (120g rice flour, 25g wheat starch)
- 1/2 teaspoon ground white pepper
- 2 teaspoons sesame oil
Instructions:
1. Begin by soaking the dried mushrooms in water until they are fully hydrated.
2. While the mushrooms soak, peel and shred the turnip, setting it aside for later use.
3. Once the mushrooms are fully hydrated, drain them, making sure to retain the soaking water, and chop them into smaller pieces.
4. In a mixing bowl, combine all the ingredients for the flour mix to create a batter.
5. Add the batter to the shredded turnip and mix until thoroughly combined.
6. In a frying pan, cook the pork mince and chopped mushrooms until fragrant, then set them aside.
7. In the same frying pan, cook the grated turnip until it becomes translucent.
8. Return the cooked pork mince and mushrooms to the pan, stirring to combine everything evenly.
9. Add the flour mix to the pan and cook for a few minutes until the mixture thickens slightly.
10. Brush some oil on the surface of the container that will be used for steaming.
11. Spoon the turnip mixture into the prepared container, smoothing the top with a spoon.
12. Cover the container with aluminum foil.
13. Steam the turnip mixture over medium heat for approximately one hour.
14. Once cooked, allow the turnip cake to cool down, then refrigerate it for a few hours to allow it to firm up.
15. Once chilled, cut the turnip cake into slices of desired thickness.
16. Pan-fry both sides of the turnip cake slices until they are golden brown and crispy on the outside. Serve hot and enjoy!
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