Saucepan@saucepan · Shared this recipeFollowChinese · appetizerVegan Lo Bak Gou (Daikon/Turnip Cake)A vegan and gluten-free daikon cake made with mushrooms and carrots, steamed then pan-fried until crispy, often served during Lunar New Year.total24 hr 35 minprep15 mincook20 minservings2Original recipe on woonheng.comKeep this recipeAdd a copy of Vegan Lo Bak Gou (Daikon/Turnip Cake) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servings1 lb Daikon, Chinese or Japanese10 dried mushrooms, Shiitake or Chinese, rehydrated1 small carrot ), finely chopped (about ¼ cup0.5 tsp salt, or to taste0.5 tsp sugara few shakes of white pepper, optionaloil for cooking1.333 cup rice flour ), used Thai rice flour (Please see notes0.5 tsp salt0.25 tsp mushroom seasoninga few shakes of pepper2 cup room temperature waterStepsClear checksTap an ingredient or step to check it off.1Step 1: To make the batter, whisk together flour, salt, mushrooms seasoning, pepper with water in a bowl until all incorporated.2Step 2: Chop the mushrooms and carrots into tiny bits, separately.3Step 3: Peel off the daikon's skin and shred using a box grater (used the large hole).4Step 4: Heat a large non-stick pan with a tablespoon of oil over medium heat. Sauté mushrooms until they turn slightly golden and aromatic, about 2-3 minutes. Then, add the carrot and cook for another 45 seconds or so.5Step 5: Add the daikon and continue to cook until it turns translucent and all water has evaporated (See Notes). Season with salt, sugar, and pepper (if using).6Step 6: Turn heat to low, give the batter a good stir and add to the daikon mixture.7Step 7: Then continue to cook while stirring constantly until the mixture thickens. The mixture should look like a thick paste.8Step 8: Transfer the mixture into a lightly greased 9X5 non-stick loaf pan pressing gently into the pan with the back of the spatula to remove as many air bubbles as possible. Then, cover it with foil, if needed, or cover the steamer's lid with a towel (see video).9Step 9: Steam the cake over high heat for about 30-40 minutes (make sure you have enough water in the steamer). It's normal to have a thin layer of water on the top when you uncover the lid.10Step 10: Let the cake cool down completely/refrigerate overnight. (Note: This savory cake can be served right after steaming - the texture will be soft.)11Step 11: To make the pan-fry version, run a knife on the cake's edges to loosen it.12Step 12: Slice the cake into your desired thickness. I cut mine into 1.5cm, so I had about 10-11 pieces.13Step 13: Heat a large non-stick pan with enough oil to cover the bottom of the pan.14Step 14: Carefully lower the cake pieces into the hot oil. Pan-fry until golden brown before flipping. Repeat until you get the crispiness that you like. You may also air-fry these.15Step 15: Serve immediately with a side of chili oil and hoisin sauce.getsaucepan.com/r/6cf29c41-f5ec-4a3b-962a-007b39352b16 · Original: https://woonheng.com/vegan-lo-bak-gou/
