Turnip cake, also known as “lo bak go” in Cantonese, is a traditional Chinese dish enjoyed during the Lunar New Year and throughout the year as a savory dim sum treat. This dish is made from daikon radish, rice flour, and a variety of flavorful ingredients. Whether you are a seasoned chef or a home cook looking to expand your culinary repertoire, this guide will walk you through the process of making turnip cake from scratch. We will cover everything from ingredients and preparation to cooking techniques and tips for perfect results.
Ingredients
To make turnip cake, you’ll need the following ingredients:
Main Ingredients
- Daikon Radish: 1 large daikon radish (about 1.5 pounds or 700 grams)
- Rice Flour: 1 cup (200 grams)
- Water: 2 cups (500 milliliters)
- Salt: 1 teaspoon (5 grams)
- White Pepper: 1/2 teaspoon (2.5 grams)
- Vegetable Oil: 2 tablespoons (30 milliliters)
Flavorings and Add-Ins
- Chinese Sausage (Lap Cheong): 2 links, diced
- Dried Shrimp: 1/4 cup (25 grams), soaked in water and chopped
- Mushrooms: 1/2 cup (50 grams), dried and soaked
- Scallions: 2, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon (15 grams), minced
Preparation
Preparing the Daikon Radish
Peel and Shred: Begin by peeling the daikon radish. Using a box grater or food processor, shred the radish into fine pieces. The finer the shred, the smoother the cake will be.
Squeeze Excess Moisture: Place the shredded radish in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to ensure the cake holds together and has the right texture.
Preparing the Add-Ins
Dice Chinese Sausage: Slice the Chinese sausage into small dice. The sausage adds a rich, savory flavor to the turnip cake.
Chop Dried Shrimp and Mushrooms: After soaking the dried shrimp and mushrooms, chop them finely. This ensures they distribute evenly throughout the cake.
Chop Scallions and Mince Garlic and Ginger: Finely chop the scallions and mince the garlic and ginger to add depth to the flavor.
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Making the Turnip Cake Batter
Cook the Daikon Radish: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the shredded radish and cook for about 5-7 minutes, stirring occasionally. The radish should be tender but not fully cooked. Transfer the radish to a large mixing bowl.
Prepare the Flavorings: In the same skillet, add another tablespoon of vegetable oil. Sauté the diced Chinese sausage, chopped dried shrimp, chopped mushrooms, minced garlic, and ginger. Cook until fragrant and the sausage starts to brown, about 3-5 minutes. Add this mixture to the bowl with the radish.
Mix the Batter: In a separate bowl, combine the rice flour, salt, and white pepper. Gradually add water while stirring to form a smooth batter. The consistency should be thick but pourable.
Combine: Pour the batter into the bowl with the radish mixture. Stir well to combine all ingredients evenly.
Steaming the Turnip Cake
Prepare the Steamer: Fill a large steamer pot with water and bring to a boil. If you don’t have a steamer pot, you can use a large pot with a steaming rack or a heatproof dish set over a pot of boiling water.
Grease the Steaming Pan: Lightly grease a 9-inch (23 cm) round cake pan or an equivalent-sized heatproof dish with vegetable oil. This will prevent the turnip cake from sticking.
Pour and Level: Pour the batter into the prepared pan, spreading it evenly with a spatula. Smooth the top to ensure an even texture.
Steam: Place the pan in the steamer and cover with a lid. Steam over medium heat for about 45-60 minutes. The turnip cake is done when a toothpick inserted in the center comes out clean.
Cool and Set: Once steamed, let the turnip cake cool completely in the pan. This allows it to set properly and makes it easier to slice.
Serving and Storing
Serving Suggestions
Pan-Fried: For a crispy exterior, slice the cooled turnip cake into pieces and pan-fry in a small amount of oil until golden brown on both sides. This adds a delightful texture contrast to the soft interior.
Garnishes: Serve with soy sauce, hoisin sauce, or a sprinkle of chopped scallions for extra flavor.
Storing
Refrigeration: Store any leftover turnip cake in an airtight container in the refrigerator for up to a week.
Freezing: You can also freeze turnip cake. Slice it into portions, wrap each slice tightly in plastic wrap, and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and pan-fry until heated through and crispy.
Tips for Success
Proper Shredding: Ensure the daikon radish is finely shredded and excess moisture is squeezed out to achieve a smooth and cohesive turnip cake.
Flavor Balance: Adjust the seasoning and add-ins according to your taste preferences. Feel free to experiment with different ingredients like mushrooms or bacon for unique flavors.
Consistent Texture: Stir the batter thoroughly to ensure all ingredients are evenly distributed. This helps in achieving a uniform texture throughout the cake.
Common Mistakes to Avoid
Overcooking the Radish: Avoid cooking the shredded radish until fully tender before mixing with the batter. This can lead to a mushy texture in the final product.
Inadequate Steaming Time: Ensure the cake is steamed long enough to cook through completely. Undercooked turnip cake will be gooey and not hold its shape.
Nutritional Information
Turnip cake is a savory treat that can be part of a balanced diet. It provides a good source of carbohydrates from rice flour, along with fiber and vitamins from the daikon radish. The add-ins like Chinese sausage and dried shrimp contribute protein and flavor but can also add sodium, so it’s important to enjoy it in moderation.
Conclusion
Making turnip cake from scratch may seem like a daunting task, but with the right ingredients and techniques, it can be a rewarding and delicious endeavor. Whether you’re preparing it for a special occasion or as a flavorful addition to your regular meals, this dish is sure to impress. By following this comprehensive guide, you can master the art of turnip cake and enjoy a taste of traditional Chinese cuisine right in your own kitchen.