Turnip Cake (Lo Bak Go)

INGREDIENTS:

• 400g turnip or daikon
• 200g carrot 
• 4 green onions 
• 3 cloves garlic
• 300ml vegetable stock 
• 1 Tbsp hoisin sauce 
• 1 Tbsp soy sauce 
• 220g rice flour 
• 300ml water
• ¼ tsp paprika 
• 1 tsp sugar
• 1 tsp garlic powder
• 1 Tbsp chili oil (optional) 
• Oil for cooking

_{INSTRUCTIONS:}

1. Remove the root from the turnip, then grate the turnip and the carrots (including the skin)
2. Finely slice 3 green onions and mince the garlic 
3. Heat a large frying pan with 1 Tbsp oil. Add the green onions and garlic and sauté for 2-3 minutes. Then add the grated carrots and turnip to the pan and sauté for a further 5-6 minutes, stirring often. 
4. Stir in the hoisin and soy sauce, then mix in the vegetable stock and season with salt and pepper. Reduce the heat and cover with a lid, simmer for 10 minutes. 
5. Meanwhile in a bowl combine the rice flour, garlic powder, paprika and sugar. Pour in the water and mix until smooth. 
6. Remove the turnip and carrot mixture from the heat and drain the excess liquid from the pan. Add the drained carrot and turnip mixture into the rice flour batter. Mix until well combined. 
7. Transfer the mixture into a lined cake tin.
8. Steam your cake: Bring a large pot of water to the boil. Place a steamer on top, then place the cake tin inside the steamer and cover with a lid. Steam for 1 hour.
9. If you do not have a steamer, you can place a rack inside a large deep pot. Add water up to the level of the wire rack. Place the cake tin on top of the wire rack and cover the pot with a lid. If you are using this method, keep an eye on the pot to ensure the water doesn’t evaporate and top up the boiling water at intervals. Steam for 1 hour.
10. Carefully remove the cake tin from the steamer and set aside to cool. Once cooled, transfer to the fridge to set overnight. 
11. Once ready to serve, remove the turnip cake from the tin and slice into 20 rectangular pieces. 
12. Heat a large frying pan with 1.5 Tbsp oil. Fry the Turnip cake slices in batches on either side for 2 minutes until crispy and slightly browned. 
13. Slice remaining green onion.
14. Transfer cakes to a serving dish and garnish with sliced green onion and chili oil.