I am honoured to be sharing my mother in law’s famous turnip cake recipe! This is a classic dim sum dish, but it’s something my MIL always makes for us every Chinese New Year. Honestly, I’ve never had a version at any restaurant better than hers, which is why I insisted on going over to her house to watch her make it, so that I know exactly how to make it and can pass it on to the next generation. This is a family classic that has to live on!
If you’ve never had turnip cake (also known as radish cake, daikon cake and lo bak go in Cantonese), it may not sound like the most delicious thing at first. But trust me, with the addition of dried shrimp, scallops, Chinese sausage and shiitake mushrooms, this is one of the most umami-filled comfor foods. There’s a reason why it’s a classic!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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I was looking for something else to make and eat and noticed the ingredients for lab whoonsen at 12:24 I guessed you filmed that waiting for the lo bak go to cool down.
buy the Daikon a long white root that's not the round bulb, it looks like a long white root no purple color.
I followed the video and my radish cake turned out like porridge.
What have I done wrong?
Can this be made w/o pork fat
i want video in german – i nothing unterstand here =/
Made this today and the tip about chilling it helped a lot in terms of cutting! We usually don't order this at dim sum but we ate it today and it was delicious! Definately tastes better than it looks 🙂
Thanks so much for sharing the Lo Bak Go recipe. I made it using your exactly, and it was a success with my family & my mother too!
Turnip cake is not "ขนมผักกาด". "ผักกาด" it is whtie cabbage, not a turnip ???
Can cornstarch substitute for tapioca flour? I ran out 🙁
I just tried making this following exactly yr recipe n instruction but turned out wet after 1.5hr of steaming
After i grated it n squeezed out yhe water , it only weighs 590gm
Pls advise yr daikon 750g is in shredded form then weigh?
I did not like it as a kid too.
OMG. Looks so good!
This is my favorite dim sum snack. So cool to see how it’s made! Thanks:)
What is the measurement of the Rice flour and tapioca flour.
i made this yesterday and it end up still "wet" inside even after steaming it for 1.5 hrs
what went wrong?
I working in hongkong… and popo teach me how to make lo bak go… especially when Chinese new year is coming…???
I LOVEEEEEE this !!!!!
I am going to try this version as soon as my daikon crop is ready to pick. I love Turnip cake so much, last year I grew the daikon radishes here in Ireland, and made the cakes several times with varying degrees of success… it is an art form in to get the radish mixture just right. But, I would like to ask people to consider not using sausage/pig meat for the recipe as it is not necessary and you will not have good luck in life if you are party to the mis-treatment of these lovely, clever animals.
It's not turnip …its a raddish.
Why use Japanese word “daikon “ instead of “radish” for this famous Chinese dish?
Definitely a Chinese/Cantonese “dish” a staple and an “essential” in dim sum meal!!!!!
This is my second time making it, and it’s as lovely and wonderful as the first. Thank you so much!
This looks so delicious! It's a lot of work, but I'm sure it's worth it. I can't wait to try this. I might try this with some hoisin sauce.
i'm going to make this for my 88 yr old grandma she loves this
Thanks Pailin. I tried this a few times now and each time it tastes so good!!! Love the receipe and thanks for making it so simple for a novice like me.
I made this twice this year. One for New Year and another bigger one for CNY. Very yummy and easy recipe! Thanks for sharing such great recipe!
We live in the UK and are self-isolating as we might have Covid – so my 3 year old son missed the Chinese New Year themed week at nursery. We made this today – as our mooli didn't weigh 750g, we actually added half a grated swede (known in Scotland as turnip!) and it still tasted delicious, and was a lovely light golden colour. I think I would make it even drier next time to make it a bit more bouncy, ours turned out a little bit mushy. But the flavour was superb, just as you say, dipped in soy sauce to balance the sweetness of the vegetables.
Sorry, this recipe needs major rejigging. I followed it to a 'T' but the result was disappointing. First off, the quantity is far too small to cook in a standard cake pan, the turnip cake came out looking more like turnip pancake. Secondly, the quantity of salt is way too low. I went against my better judgment and followed your instruction as directed. The turnip pan cake turned out flavorless. Seriously, 1/4 tsp of salt for that quantity of ingredients?
Your recipe could be the bases proper turnip cake but not as it is right now. Big thumbs down.
Nice and yummmy
Hi Pailin, I wonder where you bought that wooden spoon you used in this video? Always enjoy watching your cookings. Thanks
Hi! Do you know if I can sub lap cheong with lap yuk? Instead of chinese sausage, its cured pork belly! I just currently dont have lap cheong on hand but wondering if i can use lap yuk..