How to Make Vegan Turnip Cake |素萝卜糕 Lo Bak Gow | A Must-Try Savory Dim Sum |【Rice Killer】

When you walk into a Dim Sum restaurant, these golden brown cakes grace almost every table. Beneath their crispy exterior lies an explosion of umami flavors waiting to tantalize your taste buds. This signature dish is perfect for breakfast, appetizers, or even a late-night indulgence.
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【Ingredients】

200g rice flour (not sticky rice flour)
400g peeled turnip (Daikon)
6-8 dried Shiitake mushrooms
50g Enoki mushrooms
300ml water (for soaking Shiitake mushrooms and making slurry)
1 stem of spring onion or chive
¼ tsp salt + ¼ tsp salt
1 tsp vegan oyster sauce
½ tsp sugar
1 tsp soy sauce
¼ tsp kelp essence
Pinch of five-spice powder
2-3 tbsp oil (for stir-frying and oiling the mold)
Dipping sauce:

1 tbsp soy sauce
1 tsp chili oil/sauce
½ tsp vegan Satay sauce


【Instructions】

1. Soak the dried Shiitake mushrooms in 300ml water for about half an hour. Reserve the mushroom water for making slurry later. Dice the soaked mushrooms into 2mm cubes and set aside.
2. Peel the turnip and grate it into thin strips using a grater. Add 1/4 teaspoon of salt, mix well, and let it stand for 20 minutes.
3. Chop the green onions and Enoki mushrooms.
4. Mix 200g rice flour and 300ml mushroom water into a uniform slurry. Add soy sauce, vegan oyster sauce, kelp or mushroom essence, salt, sugar, and five-spice powder. Mix well and set aside.
5. Heat a pan over low heat, add oil, stir-fry the green onions until fragrant, then add the shiitake mushrooms and enoki mushrooms and stir-fry for 1 minute.
6. Squeeze out the water from the shredded turnip, add it to the pan, and stir-fry until the aroma of the turnip comes out. Add the squeezed turnip water into the rice flour slurry and mix well.
7. Turn off the heat, pour the slurry into the pan, and stir until the slurry and turnip are evenly combined.
8. Brush the mold with vegetable oil to prevent sticking.
9. Transfer the mixture into the mold, press it into a flat surface, and remove excess air.
10. Steam for 40-50 minutes. Check doneness by poking the center with a wooden skewer; a clean skewer indicates the cake is cooked.
11. Let it cool. Use a spatula to remove the cake from the mold and cut it into 1-2cm thick slices.
12. Fry the slices over medium-low heat until both sides are golden brown.
13. Serve with your choice of dipping sauce. For example, try vegetarian Shacha sauce with soy sauce and chili oil, or hoisin sauce, XO sauce, and tabasco sauce for a delightful twist.

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Give it a try now. It’s truly satisfying!
Enjoy your vegan turnip cake!
Rice Killer