Turnip Cake (Law Bak Gow) 蘿蔔糕


ftb_4957

Turnip cake is my husband’s favorite dim sum dish which can be found in Chinese dim sum restaurants throughout the year.  Turnip cake is traditionally made during the Chinese New Year since turnip is a homophone for “good fortune”, so people would make 10 plus containers and give them to friends and relatives.

The difference between homemade one and restaurant one is the amount of filling.  Even you find an authentic Chinese dim sum restaurant, you still won’t be satisfied with the filling (quite stingy).  This recipe requires a lot of chopping, but you will appreciate every effort you put on making this.

Ingredients for filling:

550g
2½ cups
220g
250g
2 links
80 g
30 g
15g
5-6 pieces
2 stalks
Grated turnip
Turnip juice
Rice flour
Cornstarch
Chinese preserved sausage (chopped)
Chinese preserved bacon (chopped)
Dried shrimp
Dried scallops (soaked and chopped)
Shittake mushrooms (chopped)
Green onion (chopped)

Marinate for filling:

1 teaspoon
1 teaspoon
1 Tablespoon
Light soy sauce
Light brown sugar
Rice cooking wine

Seasoning for grated turnip:

2 Tablespoon
1 teaspoon
1 Tablespoon
½ teaspoon
½ cup
½ cup
Chicken powder
Salt
Light brown sugar
White pepper
Chicken broth
liquid from soaking the dried scallops

turnip cake ingredients

Directions:

  • In a large bowl, shred turnip with a grater or you can use a food processor.  Separate turnip liquid and grated turnip.  You should have about 2½ cups of liquid, if not, add water to make 2½ cups.  Save about 550g of grated turnip for later use.
  • Soak shiitake mushrooms until softened.  Squeeze the mushrooms to drain all water.  Chop and set aside.
  • Soak dried scallops until softened, reserve the water for later use, chop and set aside.
  • Rinse all ingredients, chop Chinese sausage, bacon, dried shrimp and green onion, set aside.

How to cook turnip cake

  • In a large mixing bowl, combine the rice flour, cornstarch and turnip liquid, stir with a spatula until well blended.
  • Combine chopped sausage, bacon, dried shrimp, mushrooms and scallops in a large bowl and marinate with soy sauce, sugar and cooking wine.  Add 1 tablespoon of oil to a frying pan, stir fry for 2 minutes.  Set aside.
  • Add two tablespoons of oil and a clove of garlic to a large skillet, when garlic turns slightly brown, discard garlic and pour grated turnip into the skillet, stir fry for 2 minutes and add in chicken broth, liquid saved from soaking dried scallops, chicken powder, salt, sugar and pepper, mix well.  Cover and cook for 5 minutes over medium low heat.
  • After 5 minutes, add ingredients listed in item 6 to the skillet, stir fry until everything is combined.  Gradually add liquid mixture and chopped green onion to the pan and mix well.
  • Transfer the batter to two 8-inch pie pans.  Steam the batter for 40 minutes over medium high heat.

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  • The most common way to eat this turnip cake is to slice to 3/4″ thick pieces and pan fry until both sides are golden brown.  Served with hot sauce.
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