Turnip cake

Turnip cake

蘿蔔糕 (Lo Bak Go)

Bill

A Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.

It is commonly served in Cantonese yum cha and is usually cut into rectangular slices and sometimes pan-fried before serving.

It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, chhài-thâu) is a homophone for "good fortune" (好彩頭, hó-chhái-thâu) in the Hokkien language.

Chinese radish

Rice flour

Dried shrimp

Chinese black mushrooms

Chinese sausage

Cornstarch

Water

1. Add grated turnip and 1 cup water to a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have ¾ to 1 cup liquid left in the pan with the radish but don't worry about measuring it. Pour everything (including the liquid) into a large mixing bowl to cool.
2. Heat your pan over medium heat and add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
3. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for about 15 minutes.
4. Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
5. Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
6. Use a sharp knife dipped in water to slice ½-inch thick pieces. I know people who'd enjoy it just like that, but most people pan-fry them first. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!
7. Tip: You can also make this cake in advance, refrigerate it in the loaf pan, and slice/fry later. If you've refrigerated turnip cakes that you've already fried, the best way to reheat them is in the pan.
8. When reheating, heat the pan over medium heat and add a tablespoon of oil. Place the cakes in the pan, immediately add a couple tablespoons of water, and cover. Remove the cover when the water has evaporated, flip, and brown the other side.

How It's Made Turnip Cake | Lo Bak Gou
https://youtu.be/Hnwg_U1U9jQ

Can only be used for non-commercial purposes.

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