Savory Steamed Turnip Cake: A Taste of Lunar New Year

The clatter of chopsticks, the murmur of Cantonese, and the aroma of a hundred dishes filling the air – that’s Lunar New Year at my grandmother’s house. But amidst the dumplings and spring rolls, one dish always held a special place: turnip cake, or lo bak go. I remember watching her weathered hands meticulously shredding the turnips, the rhythmic thwack of her cleaver a comforting soundtrack to the festive chaos. The subtle sweetness of the turnip, mingled with the savory richness of Chinese sausage and dried shrimp, created a flavor that instantly transported me back to those joyous celebrations. Now, I carry on that tradition, making turnip cake each year and sharing it with loved ones.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 6-8
• Yield: One 8×8 inch cake
• Dietary Type: Not specified, but can be adapted to Gluten-Free

Ingredients

• ½ 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
• 1 cup water
• Sugar (optional, to taste)
• 1 teaspoon oil
• Black or white pepper (optional, to taste)
• Salt (optional, to taste)

For the Sauce:

• Minced garlic
• Red chili pepper
• Soy sauce
• A drop of sesame oil
• A little bit of sugar

Equipment Needed

• Steamer or 8x8x2 baking pan
• Large deep pan (if using baking pan method)
• Foil paper (if using baking pan method)
• Bowl (if using baking pan method)
• Cleaver or knife
• Frying pan

Instructions

1. Begin by cooking the shredded turnip with 1 cup of water in a pot for 5 minutes. This helps soften the turnip and release some of its moisture, which is crucial for the final texture of the cake.
2. Taste the turnip. If it has a bitter flavor, add a pinch of sugar to the pot. This step is optional and depends on the variety and freshness of your turnips.
3. While the turnip is cooking, heat 1 teaspoon of oil in a separate frying pan. Add the diced Chinese sausage (or shredded ham), dry shrimp, mushrooms, and fried shallot. Stir-fry until the ingredients are fragrant and cooked through, about 3-5 minutes. This process releases the savory flavors that will infuse the entire cake.
4. Season the stir-fried mixture with black or white pepper, if desired. This adds a touch of spice and complexity to the flavor profile.
5. In a large bowl, combine the cooked turnip (including the water it was cooked in) with the stir-fried ingredients. Gradually add the rice flour, mixing well to ensure there are no lumps.
6. Season the mixture with salt to taste. Remember that the Chinese sausage and dried shrimp are already quite salty, so start with a small amount and adjust accordingly.
7. Pay close attention to the consistency of the mixture. It should be relatively loose, similar to a thick batter. It’s important that this mixture should not be too thick. Turnip cake will turn hard if it is too thick.
8. Steaming Method 1 (Steamer): If you have a steamer, place the mixture from step 5 into a heatproof container. Steam for 50 minutes over high heat. Ensure the steamer has enough water to last the entire cooking time.
9. Steaming Method 2 (Baking Pan): If you don’t have a steamer, use an 8x8x2 inch baking pan. Line the baking pan with foil paper, ensuring it overhangs the sides for easy removal. Pour the mixture into the lined pan.
10. In a large, deep pan, add water to a level just below the rim of the baking pan. Position a bowl in the center of the large pan. Carefully place the baking pan containing the turnip cake mixture on top of the bowl, ensuring it’s stable and not submerged in the water.
11. Cover the large pan with a lid and steam for 50 minutes over high heat. The bowl elevates the baking pan so the steam evenly cooks the cake.
12. Once steamed, carefully remove the turnip cake from the steamer or baking pan. Let it chill at room temperature until it’s cool enough to handle.
13. Use a cleaver or knife to slice the chilled turnip cake into square or rectangular shapes.
14. Heat 1 tablespoon of oil in a frying pan over medium heat. Fry the turnip cake slices until they are golden brown on both sides. This step adds a crispy crust to the cake and enhances its flavor.
15. Prepare the sauce: Mince garlic and red chili pepper. Mix them with soy sauce, a drop of sesame oil, and a little bit of sugar. Adjust the proportions to your taste preference.
16. Serve the fried turnip cake hot, with the dipping sauce on the side.

Expert Tips & Tricks

• Shredding the Turnips: A food processor with a shredding attachment can save a lot of time.
• Soaking the Dried Shrimp: Soak the dried shrimp in warm water for at least 30 minutes to rehydrate them properly.
• Preventing a Hard Cake: The key to a tender turnip cake is the ratio of flour to liquid. If the mixture is too thick, add a little more water until it reaches the desired consistency.
• Make-Ahead Tip: The steamed turnip cake can be made a day in advance. Store it in the refrigerator and slice and fry it just before serving.
• Crispy Crust: For an extra crispy crust, dust the turnip cake slices with a little bit of rice flour before frying.

Serving & Storage Suggestions

Serve the fried turnip cake hot with the dipping sauce. It’s also delicious as part of a dim sum spread.

Leftover turnip cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry it again or microwave it. Pan-frying will restore the crispy crust, while microwaving will soften it. You can freeze it for longer storage (up to 1 month), but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	250 kcal	13%
Total Fat	8g	10%
Saturated Fat	2g	10%
Cholesterol	20mg	7%
Sodium	500mg	22%
Total Carbohydrate	35g	13%
Dietary Fiber	3g	11%
Sugars	5g
Protein	8g	16%

Variations & Substitutions

• Gluten-Free: Ensure your rice flour is certified gluten-free.
• Vegetarian: Omit the Chinese sausage and dried shrimp. You can substitute with more mushrooms or add diced shiitake mushrooms for a richer flavor. Add chopped firm tofu for added protein.
• Spicy: Add more red chili pepper to the sauce or include some chili flakes in the stir-fry.
• Herbs: Add chopped scallions or cilantro to the turnip cake mixture for a fresh, herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular flour instead of rice flour?
A: No, rice flour is essential for the texture of the turnip cake. Regular flour will result in a different and less desirable texture.

Q: Can I bake the turnip cake instead of steaming it?
A: While steaming is the traditional method, you could try baking it. However, the texture may not be the same. Bake in a water bath at 350°F (175°C) until set.

Q: My turnip cake is too soft. What did I do wrong?
A: The mixture might have had too much liquid. Next time, reduce the amount of water slightly or add a bit more rice flour.

Q: How do I prevent the turnip cake from sticking to the pan?
A: Lining the pan with foil paper is the best way to prevent sticking. Make sure the foil paper overhangs the sides for easy removal.

Q: Can I use other vegetables besides turnip?
A: While it’s traditionally made with turnip, you can experiment with other root vegetables like daikon radish, which offers a similar flavor and texture.

Final Thoughts

Turnip cake is more than just a dish; it’s a symbol of family, tradition, and the joy of sharing good food. Don’t be intimidated by the steaming process – it’s easier than it looks! Gather your ingredients, follow the steps, and embrace the delicious journey of creating this savory delight. I encourage you to try this recipe and put your own spin on it. I love to pair my turnip cake with a simple side of stir-fried greens and a pot of steaming jasmine tea. Let me know how yours turns out!