Chinese Turnip Cake (Luo Bak Go，萝卜糕)
If you've ever been to a dim sum restaurant, you might've stumbled across a delicate and savoury dish that's been a classic favorite for centuries: the Chinese Turnip Cake, also known as Lo Bak Go. This traditional dish is a heartwarming blend of crisp textures and harmonious flavours.
Dive with me into the aromatic world of Chinese Turnip Cake, and let's explore its history, the magic behind its key ingredients, and of course, how to perfect it at home!
Brief History
Chinese Turnip Cake, a culinary gem, hails from the southern regions of China, with Guangdong province playing a pivotal role in its origination. But the journey of this dish goes beyond its geographical origins, as it delves deep into the linguistic and cultural symbolism of Chinese heritage.
At the heart of this symbolism is the word "cake 糕". Interestingly, "cake 糕" shares the same tone and pronunciation as "high 高", both articulated as "gōu". Despite being represented by different characters, the phonetic similarity between "cake" and "high" is not just a linguistic coincidence in the Chinese culture. Over the centuries, this resemblance has been embraced, and cakes have come to symbolize a rising trajectory in life - encapsulating themes of success, happiness, better health, and prosperity.
Embedded within Chinese traditions are several sayings that resonate with the cake/high symbolism. For instance, the phrase "bouh bouh gōu sīng 步步高升" translates to "climb step by step" or "rise steadily", indicating consistent progress and growth. Another popular saying is "faai gōu jéung daaih 快高長大", a heartfelt wish often bestowed upon children, expressing desires for them to grow taller and flourish rapidly.
With such profound connections, it's no wonder the Chinese Turnip Cake has become a cherished dish, especially during the Lunar New Year. Eating it is not just a gastronomic delight but a hope, a prayer, and a manifestation for an elevated, prosperous life.
Key Features
Texture Diversity
Steamed Softness: At its core, the Chinese Turnip Cake showcases a delicate, melt-in-the-mouth softness. This is achieved by the finely grated turnip blending seamlessly with the rice flour, creating an almost pudding-like consistency.
Crispy Counterpart: When pan-fried, this soft cake transforms. Its exterior crisps up, giving way to a golden-brown crust that crunches delightfully with each bite. This juxtaposition between soft and crispy makes every slice an exciting experience for the palate.
Complex Flavor Profile
Earthy Undertones: The radish, being the primary ingredient, provides a mild, earthy base, acting as a canvas for other ingredients to shine.
Umami Explosion: Dried shrimp, a staple in many Asian dishes, infuses the cake with deep seafood umami notes, enriching its flavor palette.
Sweet-Savory Dance: The inclusion of Chinese sausage introduces a delightful duality. It's sweet yet savory, offering tiny bursts of rich meaty goodness interspersed throughout the cake.
Cultural Significance
Symbol of Prosperity: As discussed in the history, the phonetic link between "cake" and "high" in Chinese grants this dish a special place during celebrations. Consuming it during the Lunar New Year isn't just tradition—it's a hope for elevated happiness, health, and fortune in the coming months.
Shared Across Generations: Over time, families have passed down their own unique versions of this dish, making it a bridge between generations, a story of ancestry told on a plate.
Versatility
Dim Sum Staple: Traditionally, this cake is a must-have during dim sum, a Chinese tea-time ritual where small dishes are enjoyed with tea.
Beyond Tradition: Its mellow yet intricate flavor profile ensures it pairs well with various accompaniments. Whether it's a hearty breakfast, a light appetizer, or a side dish to complement a main course, the Chinese Turnip Cake fits effortlessly into various meal contexts.
Reinvention Potential: Modern chefs have taken to reinventing this classic, incorporating diverse ingredients or serving it with contemporary sauces, making it a dish that continues to evolve while staying true to its roots.
Key Ingredients
Chinese Turnip/Daikon
Native to East and Southeast Asia, the Chinese turnip, often interchangeably used with daikon, is a white, elongated radish with a milder flavor profile than its red or pink counterparts.
It possesses a juicy crunch when raw, which softens and sweetens as it cooks. Its earthy undertones play a pivotal role in the foundational flavor of the turnip cake.
Rice Flour
Derived from finely milled rice grains, rice flour is inherently gluten-free. It’s a staple in many Asian cuisines, especially for creating a variety of steamed and fried dishes.
In the turnip cake, rice flour acts as the binding agent, giving the cake its soft, pudding-like texture. It also imparts a subtle, almost translucent sheen when steamed.
Dried Shrimp
These tiny shrimps, sun-dried to perfection, are packed with an intense umami punch. Even in small quantities, they significantly elevate the taste of dishes.
The drying process not only extends the shelf life but also concentrates the flavors. Rehydrating them in warm water revives their texture, readying them for the dish.
Chinese Sausage (Lap Cheong)
A dried, hard sausage usually made from pork and a high content of fat, it's seasoned with rice wine, soy sauce, and sugar, giving it its signature sweet-savory taste.
When cooked, it releases its fat and aromatic flavors, adding depth and a rich mouthfeel to the dishes it graces.
Sesame oil
While vegetable and corn oil are primarily used for their neutral profiles and high smoke points, sesame oil stands out with its nutty aroma and flavor.
In the turnip cake, while the first two oils aid in sautéing and frying, the sesame oil introduces a fragrant, nutty undertone, enhancing the overall aroma of the dish.
Seasonings (Chicken Bouillon & White Pepper)
Chicken bouillon, often in the form of cubes or powder, offers a concentrated chicken flavor, adding richness to the cake.
White pepper, milder than black pepper, lends a gentle heat, which enhances the dish’s warmth without overpowering the primary ingredients.
Green Onion
With its white bulb and green stalks, both parts of the green onion provide distinct flavors. While the bulb is more intense and aromatic, the green stalks offer a milder, herby taste.
Often used as a garnish in the turnip cake, it provides a fresh contrast, both in color and flavor, to the rich, soft cake. Mixing a good amount into the turnip cake during preparation also ensures an even distribution of the aromatic green onion.
Tips From The Kitchen
Preparation is Key
Grate the turnip finely for a smoother cake texture. Use a food processor with a grater attachment if available - this cuts the process from 15 minutes to 3 minutes. The active cooking time is relatively short, therefore make sure you have prepared all the ingredients before you fire up the wok.
Soak Ahead
Dried shrimp and mushroom needs to be soaked beforehand to rehydrate. They'll soften, making them easier to cook and imparting flavor better. I like to retain the soaking liquid from the shrimp and mushrooms and incorporate the goodness into the cooking process - just make sure to rinse and clean them before soaking them in hot water.
Pan-Fry for Perfection
The best way to prepare the turnip cake is to pan-fry it. Pan-fry individual slices with a little oil over medium-low flame until each side is crispy. You may steam it as well, though it will not be as good as pan-frying!
Storage
Leftovers can be refrigerated and pan-fried when needed, making it a wonderful snack any time of the day! They can refrigerated and kept in an airtight container for up to a week. Alternatively, you can freeze them for up to a month - just place separators between each slice (baking paper works best) before freezing. Allow the slices to defrost before pan-frying.
Complete with Condiments
To really elevate the pan-fried turnip cake, serve it with a side of garlic chili and ‘XO Sauce’. The XO Sauce is an iconic condiment the originated from Hong Kong - a rich, umami, and decadent condiment made from dried seafood such as dried shrimps, dried scallops, Jinhua Ham, enriched with garlic, shallots, and chili. These are readily available in supermarkets, especially Asian specialty stores.
Using a loaf pan
While you may use any suitable-sized dish for steaming the turnip cake, I prefer to use a loaf pan - it ensures that the turnip cake forms in a rectangular block after cooking, and is visually better when serving.
Preparation time: 45 minutes
Active Cooking time: 15 minutes
Yields: 1 loaf tin sized turnip cake, approximately 12 slices
Ingredients
Fillings
900g Chinese turnip (daikon also works)
40g dried shrimp
1 piece Chinese sausage
2 stalks of green onion
4 dried shitake mushrooms
1 tbsp corn oil
1 tsp sesame oil
2 clove garlic
Rice Flour Mixture
225g regular rice flour
355ml water
Seasonings
2 tsp chicken bouillon
0.50 tsp white pepper
1.5 tsp salt
1 tsp sesame oil
Condiment (on the side)
XO sauce
Garlic-chili
Cooking Method
Preparation
Dried Shrimp and Mushrooms: Soak dried shrimp and mushrooms in warm water for at least 30 minutes to rehydrate. Drain and dice into small pieces.
Turnip: Clean the turnip and peel off its skin. Grate it finely to get a smoother texture in the final cake. Discard excess water from the turnips after lightly squeezing them.
Chinese Sausage: Dice into small pieces. Big pieces will cause your turnip cake to break apart from portioning later.
Garlic and green onions: Clean and mince. Reserve some of the green parts of the green onion for garnish later.
Rice flour batter: Combine the flour and water, ensuring no lumps form.
Sautéing the ingredients
In a large pan or wok, heat the oil over medium heat.
Add in the garlic and sauté until it’s fragrant but not browned.
Incorporate the Chinese sausage, drained dried shrimp, and mushroom. Continue to sauté until they're lightly golden and aromatic, about 3-5 minutes.
Cooking the turnip
Add the grated turnip to the pan. Cook it for about 10 minutes, or until it softens and starts releasing its juices.
Add the salt, chicken bouillon, and white pepper, and green onion.
Continue cooking to reduce the water slightly.
Mix well and let it cool slightly with the wok off the flame.
Adding the batter
In the same wok, add the batter to the slightly cooled turnip mixture in batches. Ensure the mixture is evenly combined between each addition.
Steaming
Lightly grease a suitable dish for steaming – a round or square cake tin or a deep dish works well. In my case, I used a 9 by 5 inch loaf tin.
Transfer the mixture into the tin, ensuring an even distribution. Press down on the mixture as you fill the tin - this ensures that there will not be any air gaps in the cake.
Spread a thin layer of oil on the cake before steaming. This gives the resulting cake a glistening look.
In a steamer (ensure the water is already boiling), place the dish and steam on high heat for about 40-50 minutes. You'll know it's done when the cake becomes slightly translucent, and a knife or skewer inserted comes out clean.
Cooling
Once steamed, allow the turnip cake to cool down to room temperature completely before refrigerating for a few hours or overnight for best results.
Keep the turnip cake in the loaf tin through this process.
Serving
Once ready to serve, remove the cake from the loaf pan and unto a cutting board. You might have to loosen the sides with a pastry knife first. Cut the cake into even slices - not too thin, otherwise the slices will break apart.
In a non-stick pan, heat a bit of sesame oil over medium heat. Pan-fry the slices until they're golden brown and crispy on both sides.
Garnish with freshly sliced green onions and the recommended condiments before serving.
Chinese Turnip Cake, with its rich history and blend of flavors, is a true testament to the wonders of Chinese cuisine. Whether you're reliving memories or trying it for the first time, this dish is sure to be a delightful experience. Happy cooking, and remember, food is always best shared with loved ones!
Remember to tag me in your creations, and till our next culinary journey, stay scrumptious! 🥢🥠🍚
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