Turnip Cake Recipes

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PAN-FRIED "TURNIP" CAKE (LAW BAK GO)



Pan-Fried

Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.

Provided by Vivian Chan

Time 2h30m

Yield Two 9-inch daikon cakes

Number Of Ingredients 16

10 medium dried shiitakes (about 2 ounces; see Cook's Note)
1/4 cup dried scallops (about 1.5 ounces; see Cook's Note)
1/4 cup small dried shrimp (about 1 ounce; see Cook's Note)
4 pounds daikon, peeled and quartered
1 strip Chinese-style bacon (about 6 ounces), skin removed, cut into small dice (see Cook's Note)
2 links Chinese pork sausage (about 2.5 ounces), cut into small dice (see Cook's Note)
1 medium shallot, smashed and roughly chopped
1 1/2 cups cornstarch
1 1/2 cups rice flour
1 tablespoon chicken bouillon powder
1/2 teaspoon ground white pepper
1/2 teaspoon sugar, optional
Kosher salt
Vegetable oil, for coating and pan-frying
Oyster sauce, for dipping
Scallions, sliced on the bias, for garnish

Steps:

  • Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
  • Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
  • Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
  • When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
  • Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
  • Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
  • Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
  • Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
  • When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

GOURMET TURNIP CAKE (KIHEN FIN VEISSERIBEN)



Gourmet Turnip Cake (Kihen Fin Veisseriben) image

Posted for the Zaar World Tour 2006-Israel. From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.

Provided by Bayhill

Categories     Dessert

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/2 cup butter, plus
1 tablespoon butter
3/4 cup granulated sugar
3 eggs
1 cup pureed cooked turnip (2 medium)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup chopped walnuts
3/4 cup butter, plus
2 tablespoons butter
2 egg yolks
4 cups powdered sugar
3/4 cup grated walnuts

Steps:

  • To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
  • In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
  • Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
  • To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

TURNIP CAKE



Turnip Cake image

This is one of my favorite dimsum. I found this recipe in another website, and I just had to share it!

Provided by Shasha

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2 lb rice flour (not glutinous rice flour)
2 medium turnips, skinned and shredded
3 Chinese sausage, diced or 3 slices ham, shredded
1 cup dry shrimp
5 dried Chinese mushrooms, soak in warm water,shredded or diced
1 teaspoon fried shallot

Steps:

  • Cook shredded turnip with 1 cup of water for 5 minutes.
  • Add some sugar if turnip is bitter.
  • Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
  • Add black or white pepper if desired.
  • Mix ingredients and rice flour with turnip.
  • Add salt if desired.
  • Note: this mixture should not be too thick.
  • Turnip cake will turn hard if it is too thick.
  • To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
  • Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
  • Cover baking pan with foil paper, pour in mixture.
  • In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
  • Put on lid and steam for 50 minutes with high flame.
  • Chill turnip cake in room temperature.
  • Slice cake into square or rectangular shape with a cleaver.
  • Fry in pan with 1 tbspn of oil until golden brown on both sides.
  • Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
  • Ready to serve.

Nutrition Facts : Calories 159.1, Fat 0.6, SaturatedFat 0.2, Sodium 27.7, Carbohydrate 35.3, Fiber 2, Sugar 2.3, Protein 2.9

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NEW RECIPE: WHAT IS TURNIP CAKE AND WHY IS IT A POPULAR LUNAR …
Slice the mushrooms in half then cut them into fine cubes. 3. Soak the dried scallops in a small amount of water for at least half an hour until the scallops are soft enough to be shredded by hand. Keep the soaked water for later use. 4. Soak and roughly chop the dried shrimp. Again, save that water for later. 5.
From cakebaking.net


INSTANT POT TURNIP CAKE (CHINESE LO BAK GO) - PRESSURE COOK RECIPES
2019-04-06 Pressure Cook Turnip Cake: Clean the Instant Pot inner pot. Add in 1 cup (250ml) cold water and a trivet. Layer the turnip cake pan on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release.
From pressurecookrecipes.com


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