![]() I can’t say that I notice that big of a difference between the two. My mom calls it “Chinese radish.” According to my mother, the one on the right, which she calls “Japanese radish,” is more bitter. Mama Lin prefers to cook with the radish on the left, which is thicker and more rounded. ![]() Daikon (大根) is the Japanese name for this radish and means “big root.” I commonly see them labeled as daikon in grocery stores and farmers markets. White radishes, like the ones you see above, are commonly used in Asian cuisine. I’ve always found “cake” to be an imprecise translation, but that’s the word you commonly see nowadays. We will have to roll with it.Īnother issue is how “糕” ( go ) is translated into English as “cake.” In Chinese, the word 糕 can refer to many different foods: sweet or savory batter that’s steamed into a solid cake, like lo bak go sweet batter that is steamed into moist and airy cakes or sweet batter that’s baked into Western-style cakes. Technically, this dish ought to be “radish cake.” However, lo bak go was translated as “turnip cake” by Chinese restaurants years ago, and that’s the name that has stuck. Turnip cake is made of daikon ( lo bak in Cantonese), a long white radish that’s commonly used in Asian cooking. The reason why lo bak go turned into “turnip cake” in English is convoluted and confusing. I may be biased, but I think Mama Lin’s turnip cake is the best! WHY IS LO BAK GO CALLED “TURNIP CAKE” IN ENGLISH? Mama Lin has made lo bak go for years, and I’m glad I can make it myself now. When you bite into a piece, you’ll taste umami flavors from ingredients like dried scallops, dried shrimp, Chinese sausage or Chinese cured pork. Pan frying the turnip cake gives it a crispy exterior, while the inside stays soft. You can check out my friend Irvin Lin’s recipe for tsai tao kui here. There’s also Taiwanese-style turnip cake, tsai tao kui (菜頭粿). ![]() My mom’s recipe is this southern Chinese-style turnip cake. The one that’s most popular in dim sum restaurants is lo bak go, which is southern Chinese-style turnip cake. There are many regional variations of turnip cake. Certainly a very pretty sight indeed.Turnip cake (蘿蔔糕/萝卜糕, lo bak go in Cantonese) is a dish that you often find at dim sum. After steaming, it has very nice fluffy big bubbles inside the cake. This cake is sweet but not overly sweet since the recipe requires fermentation with yeast. What is so unique about Steamed White Sugar Cake is that it is such a simple cake but it is just so delicious. And we are done! Using Pandan leaves adds an additional soft and sweet aroma to this simple steamed rice cake too. Steam over high heat for 30 minutes and remove. ![]() When the yeast has fermented, the cake is ready to be steamed. Cover and leave in a warm enviroment until big bubbles appear on the surface of batter. Set aside to cool to lukewarm before adding the foamy instant yeast. Next, add hot sugar syrup into the rice flour mixture and continue mixing till well combined. Use room temperature or cool water and a whisk to mix until there are no lumps in the batter. Meanwhile, mix together rice flour and water. Start by dissolving instant yeast with warm water and leave to proof till foamy. Making this cake is very straight forward with just a few ingredients namely rice flour, instant yeast, sugar and water. The recipe for Steamed White Sugar Cake is super easy. Making it is like renewing childhood memories as it is a favourite childhood cake for many people.ĭeliciously Soft and Sweet Steamed Cake with A Honeycomb Texture The cake is not too sweet, slightly chewy and is wonderfully spongy from the honeycomb-like appearance on the inside of the cake. Freshly Steamed White Sugar Cake is deliciously soft and moist. It is a traditional Chinese snack that is white in colour, sweet and light as it is steamed. Steamed White Sugar Cake is a classic in Chinese bakeries. ![]() A Traditional Chinese Sweet Snack: Steamed White Sugar Cake (Bak Tong Gou) 蒸白糖糕 ![]()
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