Turnip Cakes (Lo Bak Go)

Turnip cake is a type of bak go (traditional Korean confectionery) made from white glutinous rice, red beans and turnips. It has an earthy taste that comes from its flour mix, which includes soybeans. The cakes are usually round in shape with a diameter between 25-30 cm (10-12 inches). They can also be rectangular or square shaped.;

Turnip cakes are a traditional British dish that is made from grated turnips, flour and butter. They are traditionally served with honey or sugar. Read more in detail here: turnip cake recipe.

Turnip Cakes (Lo Bak Go)

Turnip cakes are a delectable sort of dim sum, a Chinese dinner of tiny plates eaten with tea. This popular dish to offer during Chinese New Year is easy to locate on restaurant menus since “radish” is a homophone for “good fortune” in Hokkien.

Turnip cake has a fantastic savory, umami-rich taste with a crunchy crust and supple, soft middle, and is made with sausage, mushrooms, dried shrimp, and daikon radish, which you would remember as the long white root vegetable with a green leafy top.

The turnip cake is steamed before being pan-fried to form this delicious dim lunch. Turnip cakes are quite simple to prepare. You’ll adore this terrific, fragrant turnip cake dish whether you’re making a magnificent feast for Lunar New Year or just searching for a fantastic dim sum meal to try.

What is Chinese Turnip Cake, and how do you make it?

Lo bak go, or Chinese turnip cake, is a delectable dim lunch. Turnip cake is neither sweet nor baked, despite its name. It’s created from Chinese radish (in Cantonese, lo bak means turnip).

Turnip cake, also known as luo bo gao in Mandarin, is a traditional Chinese Lunar New Year snack. Thanks to a range of fragrant and tasty components, it has a superb savory taste.

Picking the Right Turnip for Chinese Turnip Cake

Look for the heaviest turnips (daikon radish) when selecting turnips for your turnip cake. When cooking lo bak go, heavy turnips have a greater water content, which is ideal.

Ingredients for Turnip Cake

You’ll need a few unique items to prepare turnip cakes at home.

Daikon radishes or Chinese turnips are required first.

You’ll also need dried shrimp, Chinese sausage, and shiitake mushrooms to obtain that great rich umami taste in your turnip cakes. These ingredients may be found in your local Chinatown, as well as in brick-and-mortar and online specialized shops.

The cake is mostly made of rice flour, with cornstarch added to thicken the dough.

Green onions, chopped, offer a brilliant pop of color.

The batter is seasoned with salt, sugar, and white pepper.

What is the Best Way to Cut Chinese Sausage?

To make your turnip cakes, dice the Chinese sausage into little pieces, much as you would chorizo or dry salami for other recipes.

Use a sharp knife to cut through the sausage easily.

Turnip Cake in Chinese Style

Making homemade lo bak go is simple, even if there are a few steps needed. We’ve broken it down step by step so you can create beautiful Chinese turnip cakes whether you’re making them for the first time or the fiftieth.

Daikon Radish should be cooked.

Combine the grated daikon and 1 cup of water in a large wok and bring to a simmer over medium heat. Cook the turnip for 10 minutes before removing the radish and placing it in a basin.

Fill a measuring cup halfway with water, then pour in the remaining cooking liquid. Allow the liquid to cool before pouring it into the turnip basin.

Prepare the Filling

Sauté the shrimp, sausage, and mushrooms for 5 minutes to form the filling. Remove the wok from the heat after adding the green onions. Allow time for the mixture to cool.

Assemble the cake and steam it

Combine the cooked turnip, rice flour, salt, sugar, and white pepper in a mixing bowl. Allow the batter to rest for 15 minutes after adding the shrimp mixture and being sure to include the oil from the pan.

Place the batter in a prepared loaf pan and bake for 50 minutes in a steamer. Before slicing, remove it from the steamer and let it aside for half an hour.

Fry the Cake in a Pan

In a pan, heat the oil. Working in batches to avoid overcrowding the pan, cook the turnip cakes until they’re golden brown and crispy on both sides. Serve and have fun!

Turnip-Cakes-Lo-Bak-Go

Turnip Cake: How to Cut It

Turn the turnip cake out onto a cutting board after it has set. Cut the cake into 1/2-inch thick rectangular pieces using a sharp knife.

How to Make the Best Turnip Cake

Remove the shrimp and sausage from the turnip cakes to make them vegan.

Serve your turnip cakes with an oyster sauce dipping sauce on the side.

Add 14 cup boiling water to the batter for softer turnip cakes.

If your batter is too thin, simmer it over low heat, stirring often, until it thickens.

You may eat your turnip cake after it has set if you wish. This meal, on the other hand, is usually served after the cakes have been cooked.

How to Keep Turnip Cake Fresh

Refrigerate your turnip cakes for up to 3 days in an airtight container. Simply cook them in a skillet until they’re warmed through to reheat them.

Is it possible to freeze Chinese Turnip Cake?

Yes, of course! Turnip cakes may be frozen for up to a month.

Instructions

In a wok, combine daikon radish and 1 cup water. Bring the water to a boil, then reduce to a low heat and cook for 10 minutes, stirring occasionally.

Transfer the turnip to a bowl after it has finished cooking. Remove it from the oven and set it aside to cool.

Any liquid in the wok should be poured into a measuring cup. Add enough water to make 1 cup of liquid. Toss the turnip with the liquid.

In a wok, heat the oil. Over medium heat, cook the shrimp, shiitake mushrooms, and sausage for 5 minutes.

Remove the wok from the heat after adding the green onions.

Toss the radish with the rice flour, cornstarch, salt, sugar, and white pepper.

Add the shrimp mixture to the pan, along with the oil. Allow 15 minutes for the batter to rest.

Place the batter in a prepared baking pan. Cook for 50 minutes in a steamer.

Remove the pan from the steamer and put aside for 30 minutes to allow the cake to set.

Place it on a cutting board to cool. Make 1/2-inch thick pieces out of the turnip cake.

In a pan, heat the oil. Fry the turnip cakes until golden brown and crispy on all sides. Serve and have fun!

Notes

To steam your turnip cakes, use a loaf pan.

Watch This Video-

The “kathrine kwa radish cake recipe” is a traditional Korean dish. It is made by mixing shredded turnip and radish with flour, sugar, eggs, and salt.

Frequently Asked Questions

Why is my turnip cake so soft?

A: You might have used a slightly smaller baking sheet than recommended or you might not be using quite enough flour.

Why are radish cakes soggy?

A: The theory is that the radish releases moisture and a small amount of liquid can be seen on the surface. This moistens up the cake as it bakes, making it soggy.

How long can you keep turnip cake?

A: Im not really sure what you mean by keep, but its difficult to keep turnip cake for too long.

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