Go Back

Vegan Kimchi Turnip Cake 純素泡菜蘿蔔糕

lokyisfoodstudio
Turnip cake (蘿蔔糕 Lo Bak Go) is another gluten-free Cantonese savory dish that you can find in dim sum houses or local breakfast shops. Eating turnip cakes with your family is also a tradition in Lunar New Year. Just in case you’re searching for a grandma recipe, this vegan version is not the traditional one but tastes better than what you can get in the restaurants!
蘿蔔糕是其中一款你可以在酒樓或粥舖找到的無麩質廣東菜式。農曆新年過節時跟家人一起吃蘿蔔糕更是傳統之一，不過如果你在找Grandma的食譜，我先「打定底」告訴你，這個食譜不是最傳統的，它是純素的，但比你在外面買到的一定更好吃!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Main Course, Snack
Cuisine Cantonese, Hong Kong
Servings 2 persons

Equipment

  • Bamboo steamer
  • Pan or cake pan (4" x 7" x 1.5")

Ingredients
  

For filling

  • 300 grams radishes/daikons (200 grams after peeled) 白蘿蔔 chop into strips & shredded/grated 切粗條 & 磨絲/磨細絲
  • 200 grams water 清水
  • 1 tablespoon cooking oil 煮食油
  • 2-3 dried shiitake mushrooms 乾冬菇 soaked at least 6 hours & finely chopped 浸泡至少 & 切粒
  • 1/2 onion 洋蔥 finely chopped 切粒 - 120 grams
  • 2-3 fresh white button mushrooms 新鮮白磨菇 finely chopped 切粒
  • 1 large carrot 甘筍 grated 磨細絲 - 80 grams
  • 100 grams Kimchi 泡菜 cut into small pieces 剪成小塊
  • 2 teaspoons rice wine 米酒/紹興酒
  • 1/2 tablespoon vegan & gluten-free oyster sauce 純素無麩'蠔'油
  • 1 tablespoon tamari 無麩豉油
  • 1/4 teaspoon sea salt 海鹽
  • 1/4 teaspoon ground white pepper 白胡椒粉

For batter

  • 113 grams white rice flour 粘米粉 2/3 cup + 2 teaspoons
  • 12 grams tapioca flour 木薯粉 1 tablespoon + 2 teaspoons
  • 115 grams 'mushroom water' or water 冬菇水或清水 1/2 cup
  • 3/4 teaspoon sea salt 海鹽
  • 1/2 teaspoon ground white pepper 白胡椒粉

Instructions
 

  • Shred/grate half of the radish and squeeze radishes over a bowl to remove excess moisture. Chop another half into strips.
    將一半白蘿蔔磨絲/磨細絲，然後將蘿蔔的水分稍稍搾到碗內，以減少多餘的水分。將另一半切成粗條狀。
  • In a frying-pan heat 1/2 tablespoon oil over medium-high heat, fry shiitake mushrooms until golden brown, then add white button mushrooms to fry until they start to soften, add rice wine to stir-fry for about 30 seconds more. Transfer the mushrooms into a small bowl and set aside.
    在平底鍋中用中火加熱1/2湯匙油，將冬菇炒至金黃色，然後加入白蘑菇炒至其開始變軟，再加入米酒翻炒約半分鐘。將菇類放到小碗中備用。
  • In the same pan heat 1/2 tablespoon more oil, fry onions until fragrant, then add carrots to fry until soft. Add Kimchi and mushrooms to give them a quick stir, then stir in oyster sauce, tamari, salt and ground white pepper. Taste and add more seasonings if necessary. The taste should be a bit more robust than normal as they should add flavors to the batter. Transfer the filling into a dish or bowl.
    在同一鍋中再加熱1/2大湯匙油，將洋蔥炒香，然後加入甘筍炒至軟身。加入泡菜和菇類輕炒幾下，然後加入蠔油、豉油、鹽和白胡椒粉炒勻，試味並根據自己的口味添加更多調味料。餡料的味道應該比普通餸菜的口味濃一點，因為它們需要為稍後的糕底粉漿調味。最後將餡料放到碟或碗中備用。
  • Grease a 4 inch x 7 inch x 1.5 inch rectangular pan with oil.
    將模具抹油，尺寸約為4寸 x 7寸 x 1.5寸的長方形模。
  • In a medium mixing bowl whisk together white rice flour and tapioca flour, then add mushroom water/water, salt and ground white pepper to mix until no lumps. The batter should be thick like muffin batter.
    在一個中等大小的攪拌碗中將粘米粉和木薯粉拌勻，然後加入冬菇水/水、鹽和白胡椒粉，攪拌直至沒有粉粒。此時麵糊應該像製作鬆餅 (瑪芬) 的麵糊一般的質地。
  • Clean the frying pan. Add radishes and water to cook over medium-high heat, until the radishes become soft and translucent. There should be some water left as radishes will produce liquid after cooking. The liquid will be used for the batter.
    清潔平底鍋。在鍋中加入蘿蔔和水，用中火加熱，直到蘿蔔變軟和透明。此時鍋中應該還有少量水分，因為白蘿蔔煮的過程中會出水，不用擔心，水分可直接倒至麵糊。
  • Transfer the radishes and liquid immediately into the mixing bowl with batter while still hot. Stir them to combine, then fold in filling until evenly distributed.
    將白蘿蔔和水分趁熱倒入盛粉漿的攪拌碗中，攪拌至餡料均勻分布。
  • Steam with a pot: use a pot that can fit your pan for steaming. Bring plenty of water to a boil. Pour batter into a greased pan. Put the pan inside a bamboo steamer and put the pot lid on, or if you do not have a bamboo steamer, just simply cover the pot lid with cloth to prevent water running onto the batter. Steam it for 40 minutes over medium-high heat.
    Steam with a steam oven: preheat the oven to 110°C (230°F). Pour batter into a greased pan. Put a lid covered with cloth over the pan. Steam it for 40 minutes over 110°C with steam mode.
    Insert a toothpick in the centre of the cake to see if it comes out clean to check the doneness.
    用鍋蒸: 使用能放入你的模具的鍋，並在鍋中煲適量的水。將粉漿倒入已抹好油的模具中。將模具放在竹蒸籠中，然後將竹蒸籠放到鍋中，再蓋上鍋蓋；如果沒有竹蒸籠，則可用布包住鍋蓋，以防止水流到麵糊上。用中火蒸40分鐘。
    用蒸焗爐蒸: 將焗爐預熱至110°C（230°F）。將麵糊倒入已抹好油的模具中。將用布包好的鍋蓋放在模具上，用蒸汽模式蒸40分鐘。
    用牙籤刺進蘿蔔糕中央，如無粉漿黏在牙籤上，即可出爐。
  • Remove the mold from the heat and let cool for about 30 minutes to set. Loosen the sides with a spatula and put it upside down onto a cutting board. Slice the turnip cake into ½ to 1-inch pieces.
    將蘿蔔糕在模內冷卻約30分鐘待凝固成型。用刮刀鬆開側面，然後將其倒置放在砧板上。將蘿蔔糕切片，約半寸至1寸厚。
  • In a frying pan heat a tablespoon of oil over medium-high heat, pan-fry the turnip cake slices until both sides are golden brown and crispy. Serve with chilli sauce/oil, tamari, hoisin sauce or peanut sauce as you like!
    在平底鍋中，用中火加熱一湯匙油，將蘿蔔糕片煎至兩面香脆呈金黃色。按你的喜好配上辣椒醬/油、豉油、甜醬 (海鮮醬) 或花生醬!
Keyword Breakfast, Gluten-free, Savory, Snack, Vegan, 無麩質, 純素