Chinese: Lo Bak Go 蘿蔔糕
Missing dim sum during quarantine? Learn how to make this traditional savory snack at home!
Ingredients
2 lbs (900 g) Daikon radish (yields 1 lb (450 g) after grating)
1 cup Water
2 tbsp Avocado oil
3 Chinese sausages, diced
5-6 Dried shiitake mushrooms
¼ cup Dried shrimp
4 Scallions, chopped
1 tsp Cane sugar
1 tsp Salt
½ tsp White pepper
2 1/2 cup (260 g) Rice flour
2 tbsp Cornstarch/Potato starch
Steps
Rinse and soak the mushroom and shrimp for 15 min until soft. Drain and dice.
Add grated turnip and 1 cup water to a wok at med heat. Bring to a simmer for about 12 min, stirring occasionally so turnip does not brown. Cook until soft.
Transfer the daikon to a big strainer with tongs. Squeeze out as much juice as you can.
Measure the daikon radish soup and fill rest with water until you have 2 cups of liquid.
Heat the pan over med heat with 2 tbsp oil. Add sausage and pan fry until slightly brown. Add in mushroom and shrimp. Finally, stir in chopped scallions and remove from heat to cool.
Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl. Add in liquid and mix well. Mix in radish.
Add in cooked sausage mixture. Mix well and let sit for about 15 minutes.
Optional: If there is too much liquid, pour it back into the pan and heat until you can make a line on the pan.
Set up a steamer. Fill with water and wait for water to boil.
Pour the batter into a glass tupperware.
Place tupperware in a steamer and steam over Med-high heat for 1 hour.
Remove from the steamer and let the turnip cake set for about 30 min until cooled.
Transfer to the fridge and let it rest overnight or until ready to serve.
Remove the fully chilled turnip cake, use a knife to loosen edges from container and turn it upside down.
Slice into ¼” thick pieces.
Pan fry both sides in a skillet with oil until golden and crispy.
Serve with oyster sauce!
Note: You can make the turnip cake in advance. Keep the turnip cake loaf in the tupperware in the fridge until ready to slice/pan-fry.
ALLERGENS: May contain wheat and soy (from the Chinese sausage).
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