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Saturday, February 7, 2015

Steamed turnip cake / Loh bak goh


It so happens that I picked up this free Chinese daily a week ago and while I was browsing it , only the photos as I can't read Chinese , I saw this steamed turnip recipe . I wasn't planning on posting another loh bak goh recipe but when I saw another variation , more cornstarch compare to rice flour , I was intrigued heh ! In the recipe that I usually use , it's more rice flour than the other way around so I decided to make it to check whether it is more better than the one I previously made .

I often wonder how did they make those turnip cake that they serve at the Chinese restaurant . Compare to homecooked one which is a bit softer , the restaurant version is more of a sturdier version , compact yet still soft . I think they used more cornstarch than rice flour , this recipe is almost similar to the ones that you can have at some Chinese resto here .

I love turnip cake , so don't mind my rambling about its texture , okay ?! lol


I don't know if the procedure in making this steamed cake is lost in translation . I forgot to ask my translator whether the turnip is supposed to be grated rather than diced and yeah , I diced it ugh ! It took me about 25 minutes to diced the turnip , grating it will take about 5 minutes , darn ! But there was no noticeable difference in texture when you eat it . When I make it again , I'll reduced the cornstarch to 100 grams and use a bit more rice flour  , I find that it tastes a bit cornstarchy , for a lack of a better word . Oh , don't be stingy when greasing the pan , trust me , using that much oil will make getting off the steamed turnip cake out of the round pan so much easier , though you can get away by only using 1 1/2 to 2 teaspoons .


Recipe adapted from Knorr newspaper ad or check Chinese recipe here . The procedure is slightly different for the original . Translation by Sofanfan

My slight modifications in red

1200 grams turnip , cut into small dices 1130 grams , peeled weight 
150 grams cornstarch 
75 grams rice flour  
250 ml water
3 pieces dried mushrooms , soaked and cut in small dices 
2 pieces lap cheong / Chinese sausage 3 pieces , two lap cheong and one yuen cheong 
40 grams dried shrimps , soaked and coarsely chopped 30 grams 
1 1/2 teaspoons chicken powder 1/2 teaspoon
1/4 teaspoon coarse salt
1 teaspoon sugar brown sugar
a dash of ground white pepper

1 tablespoon oil , for greasing the pan 

To garnish :

some diced spring onion
some toasted sesame seeds 

* Grease an 8 x 3-inch round cake pan with 1 tablespoon of oil , set aside .

* Heat wok , add in the Chinese sausage , cook over medium heat for 2-3 minutes until it renders some fat then add in the shrimps and mushrooms , cook for 2 more minutes . Transfer to a plate , set aside .

* In the same pan / wok , add in the diced turnip , water and sugar , cover and cook over medium heat , stirring from time to time ,  for 10 minutes or until turnip softens . Strain mixture over a mixing bowl and put turnip back into the pan .

* Combine cornstarch , rice flour , chicken powder , salt and ground white pepper and add it into the hot turnip water ; whisk together until well combined .

* Add the Chinese sausage mixture into the pan with the turnip , stir until combine then pour in the rice flour and cornstarch mixture , adjust seasoning , if needed . Turn heat to medium and keep stirring until mixture thickens , about 1 minute or so . Take pan off heat and transfer mixture into the prepared pan .

* Steam over medium-high heat for 45 to 50 minutes . Sprinkle some sesame seeds on top of the cooked turnip cake and leave it inside the wok , covered , to cool completely .

* Run a knife around the pan and transfer the turnip cake into the plate , top with some sesame seeds and sliced spring onion . Cut into slices and pan fry , serve with chili sauce or hoisin sauce . 


I'm linking this post to Cook and Celebrate : CNY 2015 . This bloghop event is organized by Zoe of Bake for Happy Kids , Yen of Eat your Heart Out and Diana of The Domestic Goddess Wannabe


                                                          

10 comments :

  1. Looks so good Anne! If I can do that, I can start having Chinese New Year celebration excuse earlier than everybody in the whole of China and Hong Kong LOL!

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  2. It turned out perfect, Anne. I haven't had any turnip or taro cake in ages..wish I could get to taste some of yours. It looks really tasty.

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  3. I would never thought to use more cornflour than rice flour in a loh bak gou recipe, guess it must be very soft. Looks good, especially after fried. Love it with some chilli sauce on the side. Thanks for sharing.

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  4. Hi Anne,
    What an interesting recipe. I guess grating the turnip would have been easier. But just think of those poor little fingers of yours. I don't think I have ever tried a Steamed Turnip Cake. I would love to though. Not only does it look delicious, the ingredients sound so diverse.

    Thank you so much for sharing, Anne...

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  5. Hi Anne,

    I reckon homemade turnip cake is always better because you can put more lap cheong and turnip!!! Yours look very delicious!

    Thanks for the tip about greasing the pan... I will remember if I make mine!

    Zoe

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  6. Thank you for this recipe. I am so going to try making this one day!

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  7. It looks wonderful! I've never cooked a turnip!!!! maybe I should start with this:)
    Mary

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  8. Hi Anne,
    Oooohhh....that sure looks good! I love turnip cake, and yes I usually use more rice flour too. Whenever I go to a dim sum restaurant, I would never fail to order the fried pieces of loh bak goh!

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  9. You must really love loh bak goh... I will try making this once my kids start appreciating it. :)

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  10. Yummy! My favourite. Love to eat with sweet sauce 😄

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