Vegan Turnip Cake (Lo Bak Go)
Discover the irresistible flavors of Vegan Turnip Cake (Lo Bak Go), a plant-based take on the beloved Cantonese dim sum classic. This savory cake boasts a delicate yet hearty texture, crafted from finely grated daikon radish, rice flour, and tapioca starch for the perfect balance of softness and firmness. Rehydrated shiitake mushrooms and scallions lend an earthy umami depth, while soy sauce, sesame oil, and white pepper add a nuanced, aromatic profile. Steamed until set and then pan-fried to golden perfection, each slice offers a crispy exterior and tender interior. Ideal as an appetizer, snack, or meal, this vegan turnip cake pairs beautifully with a side of soy sauce or chili oil for dipping. Gluten-free and packed with wholesome ingredients, it’s a must-try for dim sum enthusiasts and anyone seeking a delicious, plant-powered twist on tradition!
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Ingredients
- 750 grams daikon radish
- 250 milliliters water
- 200 grams rice flour
- 30 grams tapioca starch
- 4 pieces dried shiitake mushrooms
- 10 grams dried scallions or green onions
- 15 grams dried radish (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoons white pepper
- 0.5 teaspoons salt
- 2 tablespoons neutral oil (for greasing and pan-frying)
Directions
Step 1
Peel and grate the daikon radish into fine shreds. Place the grated radish in a large saucepan or pot along with the 250 milliliters of water. Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the radish softens and releases its liquids. Do not discard the liquid.
Step 2
Transfer the cooked radish and its liquid to a large mixing bowl and let it cool slightly.
Step 3
While the radish is cooling, rehydrate the dried shiitake mushrooms by soaking them in hot water for 15-20 minutes, until softened. Once softened, finely dice the mushrooms. If using dried radish or dried scallions, rehydrate them as well, then finely chop.
Step 4
Add the diced mushrooms, rehydrated scallions, and optional dried radish to the bowl with the daikon radish. Stir in the soy sauce, sesame oil, white pepper, and salt.
Step 5
In a separate bowl, whisk together the rice flour and tapioca starch. Gradually add the mixture to the radish and stir until fully combined, forming a thick batter.
Step 6
Grease a rectangular or square steamer-safe pan with neutral oil. Pour the radish batter into the pan and smooth it out with a spatula.
Step 7
Set up a steamer with enough water to steam for 50-60 minutes. Place the pan in the steamer, cover, and steam over medium-high heat. Check the water level occasionally and add more as needed to prevent it from drying out.
Step 8
After steaming, remove the pan from the steamer and let the turnip cake cool completely. This step is crucial for the cake to firm up and hold its shape.
Step 9
Once cooled, slice the turnip cake into rectangular pieces. Heat a non-stick skillet over medium heat with a small amount of neutral oil and pan-fry the slices on both sides until golden and crispy.
Step 10
Serve the vegan turnip cake warm with your favorite dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
| Serving size | (1397.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1759.2 |
| Total Fat 65.6g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 11.9g | |
| Cholesterol 15mg | 0% |
| Sodium 3603.5mg | 0% |
| Total Carbohydrate 273.3g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 22.8g | |
| Protein 31.9g | 0% |
| Vitamin D 616IU | 0% |
| Calcium 300.1mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 2826.2mg | 0% |
Source of Calories