Turnip Cake

Name: Turnip Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g daikon — grated; 150 g rice flour; 50 g lap cheong; 4 dried shrimp; 2 scallions; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian, Lunar New Year

Turnip Cake, or 'Lo Bak Go,' is a beloved staple at Cantonese dim sum parlors, but it also finds a cherished place on home tables, especially during the Lunar New Year. This dish reflects the Cantonese knack for transforming humble ingredients into something special. It is typically made with daikon radish, rice flour, and savory accents like lap cheong and dried shrimp, capturing the essence of comfort food with a touch of festivity.

When prepared properly, Turnip Cake should have a velvety interior with a slight chew, punctuated by the umami of dried shrimp and the sweetness of Chinese sausage. Pan-frying lends it a golden crust, turning each slice into a delightful contrast of textures. Enjoy it warm, straight from the pan, to appreciate its full range of flavors.

Ingredients

500 gdaikon — grated
150 grice flour
50 glap cheong
4dried shrimp
2scallions
2 tbspoil
to tastefine sea salt

Method

Peel the 500 g daikon and grate it using a coarse grater. This will ensure the daikon retains some texture in the cake. Slice the 50 g lap cheong into small, thin pieces. Soak the 4 dried shrimp in warm water for about 10 minutes until they soften, then drain and chop them finely. Slice the 2 scallions thinly, keeping the white and green parts separate.
In a large non-stick skillet, heat 2 tbsp of oil over medium heat. Add the lap cheong and chopped dried shrimp, stirring occasionally until the lap cheong becomes slightly crispy and the shrimp are fragrant, about 2-3 minutes. This step builds a deep, savory flavor base for the cake.
Add the grated daikon to the skillet, stirring to combine with the lap cheong and shrimp. Cook for about 5 minutes, or until the daikon releases its moisture and becomes tender, stirring occasionally to prevent sticking. The daikon should soften and become translucent.
Transfer the daikon mixture to a large mixing bowl. Gradually add 150 g of rice flour, stirring continuously to ensure there are no lumps. The mixture should become thick and cohesive, similar to a batter. Season with fine sea salt to taste, ensuring the mixture is well-seasoned as this will be the final flavor of the cake.
Line a square or rectangular steaming dish with parchment paper. Pour the daikon mixture into the dish, spreading it evenly with a spatula. Place the dish in a steamer over boiling water, ensuring the water does not touch the bottom of the dish. Steam for about 45-60 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
Allow the steamed cake to cool completely, then remove it from the dish and cut it into slices about 1 cm thick. Heat a non-stick skillet over medium-high heat and add a little oil. Fry the slices until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Transfer the fried turnip cake slices to a serving plate. Sprinkle with the sliced scallion greens for a fresh, aromatic finish. Serve immediately while the exterior is crispy and the interior remains soft and flavorful.