Vegan Chinese Turnip Cake / Lo Bak Go (7 ingredients)

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Without any meat or animal products, this meatless Vegan Chinese Turnip Cake (Lo Bak Go) is delicious with just 7 simple ingredients.

Vegan Chinese Turnip Cake

Chinese Turnip cake is on of my favorite traditional Taiwanese dish. It’s a well-known Dim Sum. But actually, we, people grow up in Taiwan, usually eat these Chinese turnip cake in the morning as breakfast, for real.

I remember that I used to eat Chinese turnip cake as breakfast when I was in elemtory school. But things have changes, definitely. Now I’m more of a yogurt and overnight oats person. Yet I still love Chinese turnip cake.

Common Chinese turnip cake usually has meat in it, which is for sure not going to happen. And I also think it’s not necessary because the base ingredient in Chinese turnip cake is turnip (but we usually use daikon because it’s more common). And the most important thing to give it flavor is shallot and gounrd white pepper.

It’s also quite simple to make. You only need 7 basic ingredients to make them. The ingredients are also really common and easy to get, at least I can get all of them in the nearby store from my house.

I’m didn’t add much salt to this Chinese turnip cake because I usually enjoy them with thick sweet-savory soy sauce.

You can make them ahead of time and store them in the fridge. They can stay there for about 3-5 days. When you feel like some Chinese turnip cakes, just pan-fry them on both sides with a little bit of oil until they’re a little bit brown. A simple, delicious dish, or dim sum?

How to Make Vegan Turnip Cake:

1. Grate the Chinese turnip (daikon) into thin slices. Save the water released from the radish.
2. In a mixing bowl, add the rice flour, ground white pepper, and salt. Mix together.
3. Add in the soaking mushroom water, vegetable stock, and radish juice. Mix to combine.
4. Place a frying pan over medium heat. Once the pan is hot, add oil, minced shallot, and sliced shiitake mushrooms. Stir and cook for 1 minute. Then add the grated radish. Continue to cook for another 1-2 minutes until the radishes are soft.
5. Add the rice flour mixture. Stir to combine. Cook and stir until the mixture thickens up. If your mixture seems too dry, add more vegetable stock or water to help bring them together. Once the mixture is pretty thick, turn off the heat.
6. Grab a heatable container or a baking loaf pan. Line it with steaming cloth or parchment paper. Transfer the mixture into the pan and press it down.
7. Place another steaming cloth on top of the container to absorb the water vapor. Steam it for 30-40 minutes.
8. After the steaming process, remove it from the heat. Let it cool to room temperature and then refrigerate for 2-3 hours to set.
9. Take out from the fridge and remove it from the container. Slice the cake into thick slices.
10. Heat a frying pan over medium heat. Once the pan is hot, add a thin layer of oil to the pan. Place the turnip cakes in. Pan-fry the first side for 2-3 minutes first, then flip to cook on the other side for 1 minutes until sides are crisp and brown. Serve with soy sauce with some minced garlic or chili sauce if you like.

You can also add minced garlic or chili oil to the soy sauce to add more flavors.

If you’re interested in more Asian recipes, check out my Vegetable Korean Pancakes, Vegan Bibimbap, and Steamed Stinky Tofu.

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it goes.