A steamed and then pan-fried cake of shredded daikon radish and rice flour studded with dried shrimp and shiitake, crisp outside and soft within.
Taiwanese Turnip Cake is a real, traditional Taiwanese dish, known as Luo Bo Gao. A steamed and then pan-fried cake of shredded daikon radish and rice flour studded with dried shrimp and shiitake, crisp outside and soft within.\n\nLuo bo gao is a traditional Lunar New Year food across Chinese communities, with 'turnip' being a homophone for good fortune in Cantonese, and Taiwan developed its own beloved version served year-round at breakfast stalls.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 8
Simmer shredded daikon in a splash of water until softened, about 10 minutes, then drain, reserving the liquid.
Fry dried shrimp, shiitake and Chinese sausage in oil until fragrant, about 5 minutes.
Whisk rice flour and cornstarch with water until smooth, then stir in the reserved daikon liquid.
Mix the softened daikon, fried aromatics and batter together with white pepper and salt until evenly combined.
Pour into a greased pan or cake tin and steam over high heat for 45 minutes until firm and set; a toothpick should come out clean.
Let cool completely, ideally overnight, then slice into rectangles and pan-fry in oil until golden and crisp on both sides.
Let the steamed cake cool completely, ideally overnight, before slicing — warm cake falls apart when cut.
Shred the daikon rather than grating it fine, so the cake has texture instead of turning into paste.
Fry the sliced pieces in a well-oiled pan over medium heat; too high heat burns the outside before it crisps evenly.
A vegetarian version omits the dried shrimp and sausage, relying on shiitake and white pepper for flavor.
Serve with a dipping sauce of soy sauce and chili oil for extra punch.
A version with taro instead of daikon (yu tou gao) is a related Cantonese-influenced variation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Luo bo gao is a traditional Lunar New Year food across Chinese communities, with 'turnip' being a homophone for good fortune in Cantonese, and Taiwan developed its own beloved version served year-round at breakfast stalls.
Yes — steam it a day or two ahead, refrigerate, and slice and fry just before serving.
Too much water relative to rice flour, or not steaming long enough — test with a toothpick or skewer for doneness.
Omit them for a milder version, or use a little extra Chinese sausage for savory depth instead.
Per serving (180g / 6.3 oz) · 8 servings total
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