Low-Carb Turnip Cake (Lo Bak Go)

Ingredients

• 700 g, peeled and shredded Daikon radish
• 4 large Eggs
• 3 tbsp Coconut flour
• 4 pieces, finely diced Dried shiitake mushrooms
• 50 g, finely diced Chinese sausage or bacon
• 3 stalks, sliced Green onions
• 1 tbsp Coconut aminos
• 1/2 tsp White pepper
• 3 tbsp Avocado oil
• 1/2 tsp Salt

Instructions

1. 1

   Squeeze the shredded daikon firmly to remove excess moisture, reserving about 1/2 cup of the liquid. Set both aside.

2. 2

   Heat 1 tbsp oil in a wok over medium heat. Sauté the shiitake mushrooms and sausage/bacon for 3-4 minutes until fragrant, then add the daikon and cook 8-10 minutes until softened. Season with coconut aminos, white pepper, and salt. Stir in green onions and cool slightly.

3. 3

   Whisk the eggs in a large bowl, then stir in the coconut flour and reserved daikon liquid until smooth. Fold in the daikon mixture until fully combined.

4. 4

   Pour the batter into a greased 8-inch round pan and steam over high heat for 25 minutes until set and firm. Cool completely, then chill 20 minutes in the freezer to firm up for clean slicing.

5. 5

   Cut the chilled cake into 2-inch squares. Pan-fry in remaining oil over medium-high heat, 3-4 minutes per side, until golden and crisp. Serve hot with coconut aminos for dipping.