Chinese Daikon (Turnip) Cake (蘿蔔糕). Great recipe for Chinese Daikon (Turnip) Cake (蘿蔔糕). Chinese Daikon/Turnip Cake is served throughout the year. It is more commonly found during Chinese New Year when the turnips are more in season and sweet.
Although it is plain to look at, a good pan-fried turnip cake is a flavor explosion.
Pan frying the turnip cake gives it a crispy exterior, while the inside stays soft.
This pescatarian daikon radish cake (aka turnip cake) is a healthy take on the classic radish cake.
You can have Chinese Daikon (Turnip) Cake (蘿蔔糕) using 6 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Chinese Daikon (Turnip) Cake (蘿蔔糕)
- You need 300 grams of Rice Flour (add more if needed).
- Prepare 2 of Daikon.
- You need 4 of Chinese Sausage*.
- You need Handful of Dried Shrimp*.
- It's 2 Tbs of Soy sauce.
- Prepare 1 Tbs of Granulated white sugar.
Chinese Turnip cake or lo bak go (蘿蔔糕) is a traditional Chinese dim sum dish. This is a simple and easy Chinese pan fried radish cake or turnip cake recipe that use instant pot pressure cooker. Also, check out these congee with pork and century egg, custard bun, cheung fun and lo mai gai recipes. Pan-fried turnip cake has a thin crisp & crunchy layer on the outside from frying, soft on the inside.
Chinese Daikon (Turnip) Cake (蘿蔔糕) step by step
- *If you wish you may substitue some chinese sausage with shiitake mushrooms, and dried scallop. Add according to your own preferences.*.
- Take a handful of dried shrimp and soak it in water.
- Diced all the chinese sausage and dried shrimp.
- Grate the Daikon and strain the water.
- Heat the frying pan and add the diced chinese sausage stir fry till some oil is released then add the dried shrimps. Cook till fragrant..
- Add soy sauce and sugar mixture into the frying pan and coat the chinese sausage and dried shrimp.
- Leaving the oil in the pot/ frying pan add in the shredded daikon. Add in some daikon water to boil the daikon for around 10 mins or until translucent.
- When the daikon is cooked mix in the chinese sausage mixture.
- Then slowly add water and rice flour until it becomes sticky..
- Prepare a pot/wok for steaming.
- Place the sticky mixture into a Glass tray or aluminium tray.
- When the water boils, place the glass tray into the wok and steam for 40mins-1hr.
- Test with a toothpick to see if it gets stuck in the mixture. If it comes out with less effort then it is cooked..
- You can eat it immediately after being steamed with some cilantro and hot oil drizzled over. Or wait a day and pan fry it the next day..
It is also commonly eaten during Chinese New Year, Since radish 菜頭 is a homophone for "good fortune ". Fragrant umami bites that are slightly crisp on the outside and creamy soft on the inside. A delicious classic Chinese New Year Food that symbolizes "good fortune". Traditionally this cake is made during Chinese New Year, but nowadays this is a regular item on the dim sum menu. For those who've never tried Turnip… Turnip cake (lo bak gou / 蘿蔔糕) brings me back the fond memory of my childhood seeping a pot of bottomless Pu'er tea with my father in the dim sum house every Sunday morning.