Law bok gow, or Chinese turnip cake, is a savory dish deeply rooted in Lunar New Year celebrations, particularly in Hong Kong and southern China. Despite its name, it’s made with daikon radish, not turnips, alongside rice flour, bacon, and sausage. This seemingly unusual combination results in a dim sum staple often served pan-fried with scallions.
A Lunar New Year Staple
The dish’s significance isn’t just culinary; it represents prosperity for the new year. The name “law bok” sounds similar to “lo wok,” meaning “good luck” in Cantonese. Families traditionally make large batches to share with loved ones, a practice symbolizing abundance and goodwill.
The Right Ratio
A key to exceptional law bok gow is the ratio of rice flour to daikon radish. Some recipes call for equal parts, but many home cooks, like the author’s mother, prefer a higher proportion of radish—six or seven pounds per pound of flour—for a bolder flavor. This creates a dense, savory cake that stands out from milder versions.
Making the Cake
The process involves several crucial steps. First, the daikon must be thoroughly cooked until translucent; even finely shredded, it takes about 20 minutes. Next, the rice flour is incorporated gradually, forming a sticky mass that requires vigorous mixing. Finally, ingredients like Chinese sausage, lap yuk (Chinese bacon), and shiitake mushrooms are added to the base. The mixture is steamed until cooked through, then often pan-fried for extra texture.
Law bok gow isn’t just a dish; it’s a cultural symbol tied to tradition, family, and the hope for good fortune in the new year.
The finished product is a dense, flavorful cake that embodies the spirit of Lunar New Year celebrations. Whether served as a dim sum snack or shared among family, law bok gow remains a beloved dish that connects generations to their heritage.
