Turnip Cake (Lo Bak Gou)
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Unrated
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Prep Time
35 mins
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Cook Time
1 hr
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Resting Time
8 hrs
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Total Time
1 hr 35 mins
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Servings
4 people
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Calories
1804 kcal
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Course
Main Course
Turnip Cake (Lo Bak Gou)
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The turnip cake or lo baak gou is a Chinese radish dim sum mixed with rice flour and different ingredients, steamed, sliced and then fried.
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Ingredients
- 2 lb Chinese turnip (or, failing that, daikon, peeled and grated)
- 2 cups rice flour
- 1½ cup water
- 1 oz. dried shrimp , rehydrated then sliced
- 1 piece lap cheong (Chinese sausage, diced)
- 2 Shiitake mushrooms , rehydrated then sliced
- 1.5 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons corn oil
- 2 tablespoons sesame oil
- 3 cloves garlic , squeezed
- 2 teaspoons chicken broth
- ½ teaspoon Freshly ground white pepper
- 2 scallions , sliced
- A few leaves of cilantro , chopped
- vegetable oil , for mold and frying
Equipment
- Square pan , 9 inches / 22 cm
- pastry brush
- steamer
Instructions
- In a saucepan, whisk the rice flour and water and set over medium heat.
- Remove the pot from the heat just before it reaches its boiling point. Set aside.
- Heat a wok over high heat, then pour in the corn oil.
- Just before the oil reaches its smoke point, add the garlic and dried shrimp and sauté for about 30 seconds, stirring constantly.
- Add the Chinese sausage (keep some for garnish) and the shiitake mushrooms and sauté for about 30 seconds, stirring constantly.
- Add the turnip, stir, cover the wok and cook for 7 minutes.
- Add salt, chicken broth, white pepper, sugar and sesame oil.
- Toss, cover and cook again for 3 minutes until the turnip has released all of its water and begins to bubble.
- Add the rice flour and water mixture, and mix.
- Remove the wok from the heat as soon as the liquid begins to solidify.
- While the wok is cooking, line the bottom of a 9-inch (22 cm) square pan, preferably with removable bottom, with parchment paper and, using brush oil on the edges of the pan.
- Once the wok mixture is cooked, fill a steamer to the limit of water and bring it to a boil over high heat.
- Transfer the mixture from the wok to the pan, and, using a spatula, flatten and even the surface.
- Gently brush the entire surface with 2 tablespoons of vegetable oil.
- Once the steamer has come to a boil, transfer the cake pan to the steamer and cover it.
- Cook for 20 minutes over high heat, then 20 minutes over medium heat. The cooking time may vary from 5 to 10 minutes depending on the steamer, the container and the amount of ingredients used.
- To check that it is cooked, insert a skewer into the turnip cake, it should come out clean and not sticky.
- While the cake pan is still in the steamer, sprinkle the reserved diced Chinese sausage 30 seconds before the end of cooking.
- Carefully remove the cake pan from the steamer and garnish with half of the scallion rings.
- Let the turnip cake cool to room temperature, then place it in the refrigerator for 8 hours, an important step in order to cut it more easily.
- Once cooled, unmold the turnip cake and cut it into rectangles. Use a sharp knife dipped in water to slice.
- Pour 4 tablespoons of vegetable oil in a pan and heat it over high heat.
- Fry the turnip cake slices over medium to high heat for 5 minutes on each side or until golden brown.
- Garnish with the other half of the scallion slices and fresh cilantro leaves.
- Serve with sesame seeds, finely chopped scallions, sweet soy sauce and / or oyster sauce. Optionally add a drizzle of chili oil.
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