Chinese Turnip Cake

Chinese Turnip Cake, also known as 蘿蔔糕 “Lo Bak Go” in Cantonese or “Radish Cake,” is a popular savoury dim sum dish. It primarily features two key ingredients – radish and rice flour. Additional components include Chinese sausage, dried shrimp, and mushrooms. The combination of these ingredients results in a delicious blend of flavours. My version is tastier than the restaurant; I promise you!

The roots of Chinese Turnip Cake can be traced back to ancient China, where it was originally a humble dish consumed during the Lunar New Year festivities. Over time, its popularity soared, and it became a staple not only during celebrations but also as a year-round dim sum delicacy. Chinese Turnip Cake’s evolution from a festive treat to a regular dim sum dish is a testament to its irresistible taste and umami-rich flavours!

Want the taro version? Click here for Taro Cake.

Do you love eggs as much as I do? Try Turnip Cake with Egg here.

Looking for More Dim Sum Recipes? Check These Out!

Chinese Sticky Rice

Rose Siu Mai

Chinese Stuffed Peppers

Cheung Fun

Chinese Mango Pudding

What is Chinese Turnip Cake?

Chinese Turnip Cake, known as 蘿蔔糕 “Lo Bak Go” in Cantonese or “Radish Cake,” is a savoury dish deeply rooted in Chinese culinary tradition. It is a blend of radishes, rice flour, Chinese sausage (臘腸), dried shiitake mushrooms (冬菇) and dried shrimp (蝦米). This involves a two-part cooking process. First, the mixture is steamed until it solidifies, resulting in a soft, tender interior. Second, it undergoes a pan-frying process, giving it a crispy, golden-brown exterior. The earthy radishes, savoury Chinese sausage, fragrant dried shrimp and umami rich shiitake mushrooms, will leave you craving for more. Enjoy it as part of dim sum or as a quick breakfast or as a part of your Lunar New Year celebration.

Here’s Why You Will Love Chinese Turnip Cake

• Better than takeout: You can make this tasty dish right in your own kitchen without breaking the bank.
• Great for special occasions: This dish is great for the Lunar New Year or whenever you are craving dim sum!
• As authentic as it gets: You will see Chinese Turnip Cake at Chinese restaurants during dim sum hours. Now, you can make this at home and impress your guests! Plus, it’s better than the restaurant.

Equipment and Tools to Make Chinese Turnip Cake

Cutting board and knife: To cut daikon radish into matchsticks

Measuring spoons and cups: To measure ingredients

Pan: To saute shiitake mushrooms, Chinese sausage and dried shrimp

Large bowl: To combine all ingredients

Loaf pan: Vessel to steam the Chinese Turnip Cake

Steaming rack: For loaf pan to sit on

Wok: A large pot with a lid that will accommodate the loaf pan and steaming rack

Ingredients

Alright, let’s make our shopping list! To make this recipe, you will need…

Dried shiitake mushrooms pack an intense flavour to this dish! I rehydrate these mushrooms by submerging it under water and soaking them overnight. Then, squeeze the excess water out of the mushrooms, cut the stem off and it is ready to go! These are great for making soup, stock and for braising.

Chinese sausages are thin, red and dry-looking with a salami resemblance. I buy mine vacuum packed at my local grocery store. I use it in sticky rice and even a rice cooker meal!

Dried shrimp is the most common dried seafood and adds great flavour to this dish! This ingredient can be costly but it is important not to skip out on this ingredient here. This only needs a 30 minute soak.

Daikon radish is the star of the dish. Select one that is heavy and plump.

Rice flour and wheat starch gives this recipe a soft, interior texture.

Chicken broth gives additional flavour to the dish. Use a low-sodium broth. You can substitute with water as well.

Green onions are great for garnish and a splash of colour and freshness.

How to Make Chinese Turnip Cake

Let’s make this dish!

Prepare the mushroom, sausage and shrimp mixture: Heat a frying pan over medium heat and add a little bit of oil. Saute the rehydrated mushrooms, chopped sausage and reconstituted shrimp for 3 minutes.

Cook the radish: Add 2.5 cups of chicken broth and daikon to the pan. Cook until daikon is translucent over a low simmer, about 10 minutes. Turn off heat.

Combine ingredients: In a large bowl, add wheat starch and rice flour to 2.5 cups of chicken broth. Mix until combined. Stir the flour mixture to the warm daikon mixture. The consistency should resemble a thick pancake batter.

Steam: Brush two loaf pans liberally with any neutral oil. Pour into two loaf pans. Place loaf pan into any pot with a lid that will accommodate a loaf pan and a steaming rack. Fill pot with water to come up to 1 inch below the loaf pan. Steam over medium to high heat until the Chinese Turnip Cake solidifies, about 1 hour. Check water levels periodically due to long steaming time. Check for doneness by inserting a toothpick or skewer into the center; it should come out clean when the Chinese Turnip Cake is ready.

Slice and Pan-Fry: Remove the loaf pan from the wok. Let cool for at least one hour. Loosen with a knife or spatula on the sides and turn out onto a cutting board. Slice Chinese Turnip Cake into 1/2 inch slices and pan-fry until golden brown on the outside over medium heat, about 8 minutes per side. This step imparts a delightful crispiness to the exterior, creating a delightful contrast to the soft, flavorful interior. Sprinkle with green onions and serve with your favourite sauce, like Maggi, Sriracha or oyster sauce.

Chinese Turnip Cake Options and Substitutions

Want to mix things up with this recipe? Feel free to…

• While the traditional recipe includes Chinese sausage, dried shrimp, and mushrooms, feel free to experiment with other ingredients like water chestnuts, carrots, or different types of mushrooms to add your own twist to the dish.
• For a smoother texture, grate the daikon rather than cutting them into matchsticks.
• For a vegetarian version, omit the Chinese sausage and dried shrimp. Consider adding finely diced shiitake mushrooms, water chestnuts, or tofu for additional flavor and texture.
• Add a kick to your Turnip Cake by incorporating chili flakes or finely chopped chili peppers into the mixture. You can also include a dash of hot sauce or Sriracha for extra heat.
• Experiment with different seafood options. Instead of dried shrimp, consider using dried scallops, small, cooked shrimp or diced crab meat. This can add a different layer of seafood flavor to the dish.
• For an added crunch, consider adding crispy garlic or onions to the top of the Turnip Cake.
• Try using a variety of mushrooms like oyster mushrooms or enoki mushrooms to add unique flavors and textures.
• Add some garnishes like chopped scallions, cilantro, or a sprinkle of sesame seeds to brighten the dish.
• Pan fry with eggs. It’s so good!

Storage and Reheating Tips

Refrigeration: Once the Turnip Cake is cooked and cooled, store it to an airtight container. Store it in the refrigerator for up to 3 days. Make sure to label the container with the date for easy reference.

Freezing: If you want to extend the shelf life of your Chinese Turnip Cake, you can freeze it. Seal tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating on the stove top: For those who enjoy a crispy exterior, pan-frying is an option. Heat a non-stick pan over medium heat, add a small amount of oil, and pan-fry the Turnip Cake slices until they achieve a golden brown crust on both sides.

Reheating in the microwave: If you prefer using a microwave, transfer individual slices to a microwave safe bowl. Cover the bowl with a microwave-safe lid, leaving a small vent for steam to escape. Heat until warm. Be cautious not to overheat the Chinese Turnip Cake, as it can cause a loss of moisture.

Make Ahead Options

1. Prepare the Mixture in Advance: Reconstitute the dried shrimp, rehydrate the dried shiitake mushrooms overnight, finely chop the Chinese sausage and cut the daikon into matchsticks the day before. Store the mixture in an airtight container in the refrigerator for up to a day before steaming.
2. Steam in Advance: If you are short on time on the day you plan to serve the Chinese Turnip Cake, steam the mixture up to 3 days ahead. After steaming, let it cool completely, then refrigerate it. When ready to serve, slice and pan-fry the pre-steamed Turnip Cake for a quick and easy finish.
3. Slice and Freeze: If you want to prepare Turnip Cake well in advance, slice the fully cooked and cooled Turnip Cake into individual portions. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to a freezer-safe bag. You can also freeze the entire loaf then slice after defrosting. This allows you to have Turnip Cake ready for reheating whenever you desire.
4. Partial Cooking: Partially steam the Chinese Turnip Cake a day in advance and finish the cooking process on the day of serving. This can help retain the freshness of the dish while saving you time on the day of your special occasion.
5. Thaw Frozen Slices Before Reheating: If you’ve frozen pre-sliced Turnip Cake, remember to thaw the slices in the refrigerator before reheating. This ensures even reheating and preserves the texture of the Turnip Cake.
6. Plan for Pan-Frying: If pan-frying is your preferred method for reheating, you can pan-fry the slices in advance and refrigerate them. On the day of serving, reheat them in the microwave for a quick refresh.

Recipe Tips

Select a daikon radish that is heavy and plump.

You may need to replenish the water due to the long steaming time. Check water levels occasionally without letting out too much steam.

Grate the radishes finely for a smoother texture in the final dish. Be sure to remove excess moisture from the grated radishes to prevent the Chinese Turnip Cake from becoming too wet during the steaming process.

If using dried shrimp, soak them in hot water for about 15-20 minutes before incorporating them into the mixture. This helps rehydrate the shrimp and infuse their flavour into the Chinese Turnip Cake.

Rehydrate the dried shiitake mushrooms by submerging it under water and soaking them overnight. 

Steam the Chinese Turnip Cake mixture until it solidifies, usually for about 45 minutes to an hour. Check for doneness by inserting a toothpick or bamboo chopstick into the center; it should come out clean when the Turnip Cake is ready.

Once steamed, let the Chinese Turnip Cake cool for at least one hour before slicing to ensure clean, well-defined pieces. When pan-frying, use medium heat and cook until both sides are golden brown for a crispy exterior.

Adjust the thickness of the Chinese Turnip Cake slices based on personal preference. Thicker slices will have a softer interior, while thinner slices will result in a crispier texture.

Substitute the wheat starch with corn starch or tapioca starch to make this a gluten free dim sum dish.

Frequently Asked Questions

What is turnip cake made of? It is made of daikon, shiitake mushrooms, Chinese sausage and dried shrimp along with rice flour.

What does Chinese Turnip Cake taste like? The combination of ingredients, particularly the shiitake mushrooms, Chinese sausage and dried shrimp, contributes to a savoury and umami-packed experience. This richness is complemented by the natural sweetness of the radishes. The Chinese Turnip Cake boasts a contrast in textures. The interior is soft and tender, thanks to the rice flour and radish mixture, while the exterior is crispy and golden brown from the pan-frying process.

What goes well with Chinese Radish Cake? You can dip it in soy sauce to make it more savoury or Sriracha for a bit of heat. Enjoy Turnip Cake with a cup of hot tea, such as green tea or oolong tea. The tea helps cleanse the palate between bites and complements the savory flavors. You can also create a dim sum feast by pairing Chinese Turnip Cake with other dim sum items like Chinese Sticky Rice, Rose Siu Mai, Chinese Stuffed Peppers, Cheung Fun and Chinese Mango Pudding.

Is Chinese Radish cake healthy? Apart from its irresistible taste, Chinese Turnip Cake offers some nutritional benefits. Radishes are rich in fiber, vitamins, and minerals, contributing to digestive health and overall well-being. The use of rice flour as the primary ingredient makes this dish a gluten-free option, catering to a diverse range of dietary preferences. Because you make the cake from scratch, you control the quality and quantity of ingredients. Moderation and balance are key.

What is the difference between Chinese Turnip Cake and Taro Cake? While both are enjoyed at Lunar New Year or during dim sum, the main difference is that turnip cake is made from daikon and taro cake is made with taro. Both are loaded with shiitake mushrooms, Chinese sausage and dried shrimp. Turnip Cake offers a smoother consistency while Taro Cake is denser as the taro is cubed instead.

Hungry for More Lunar New Year Recipes?

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Lastly, if you make my Chinese Turnip Cake be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.