Chinese Turnip Cake (Lo Bak Go) is a savory, steamed cake made with a mixture of grated daikon radish and rice flour. It's a classic Cantonese dim sum dish that is served pan-fried.

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What is Chinese lo bak go?

Chinese turnip cake is known as 萝卜糕 "lo bak go" in Cantonese.

It's also known as Chinese radish cake, daikon cake, or "carrot" cake, depending on the region.

Chinese turnip, also known as white daikon, is grated and combined with a mixture of rice flour and starch to make a thick paste, which is then steamed.

Typically, Chinese sausage (lap cheong), shiitake mushrooms, dried shrimp and dried scallops are added to the mixture.

Before serving, the turnip cake is pan-fried until golden in color.

It is a classic dish found in Cantonese dim sum restaurants and is also traditionally enjoyed at Chinese New Year.

Why is Chinese turnip cake eaten during Chinese New Year?

Chinese turnip is a homonym for "good luck" in Chinese, which makes it an auspicious dish, similar to other foods such as nian gao (Chinese New Year sweet rice cake), jian dui (fried sesame balls) and steamed fish.

What does daikon cake taste like?

Lo bak go has a soft yet firm texture, with a savory taste from all the various ingredients.

When it is pan-fried, the slight crust yields into the tender texture of the cake.

If served cold or at room temperature, the texture is more firmer.

What is rice flour?

Rice flour, not to be confused with glutinous rice flour, is a white powder made from milled rice.

Typically, rice flour is made with long-grain rice.

It is most commonly used as a thickener.

Why you'll love this Chinese turnip cake recipe

This recipe yields a hefty daikon cake chock full of flavor from all the additions, such as Chinese sausage and shiitake mushrooms.

Instead of having to cook the mixture in a wok or large pot, the cooking process is streamlined by boiling it instead.

This classic dim sum dish is delicious and filling, and is great for pot lucks or big family gatherings.

Equipment you'll need

steamer or large wok/pot with lid
8" by 8" square pan/cake pan
large mixing bowl
box grater or shredder

Ingredients you'll need

daikon: peeled and shredded
boiling water
rice flour: is a white powdery flour that is different than glutinous rice flour; used as a thickener
potato starch: or tapioca starch
wheat starch: is a starch made from the production of wheat flour; is white in appearance and adds a smooth texture
sea salt: you can substitute with soy sauce instead
granulated sugar: adds a little sweetness
5-spice powder: a mixture of spices consisting of star anise, cloves, cinnamon, Sichuan peppercorns and fennel
white pepper: or black pepper
dried shrimp: soaked, chopped if too large; reserve extra for garnish
Chinese sausage: also known as lap cheong, which is a preserved salted dry sausage; diced
dried Chinese mushrooms/shiitake mushrooms: soaked overnight and diced
carrot: shredded; optional; not a traditional ingredient but adds a little sweetness
green onion/scallions: chopped, for topping

You can find all these ingredients at your local Asian grocery store or supermarket.

How to make it

The night before, rinse and soak the dried shiitake mushrooms in water.

Once rehydrated and softened, remove the mushrooms from the soaking liquid and squeeze out any excess liquid.

Note: Save the water from soaking the mushrooms to use in the batter later.

Cook the fillings

Heat a wok or large pot over medium high heat.

Add in the Chinese sausages (lap cheong) and sauté to render the fat.

Transfer the cooked Chinese sausages to a large bowl.

Next, add in 1 tablespoon vegetable oil to the wok and stir fry dried shrimps, until fragrant.

Remove the shrimp, and transfer them to the bowl with the Chinese sausages and add in the shiitake mushrooms. Stir fry for about 2 minutes.

Add the carrot (if using), and fry for another 2 minutes.

Transfer the mushrooms and carrots out of the wok and into the bowl with the Chinese sausages and shrimp. Set aside to cool.

Prepare pan

Grease an 8" by 8" square pan or 2 loaf pans with some vegetable oil. Set aside.

Prepare the daikon

Place the daikon into a large pot with 750ml liquid (use the mushroom soaking liquid + enough water to equal a total of 750ml). Or you can use water.

Bring the daikon to a boil and turn off the heat. Let it sit on the heat.

Make the batter

In a large heat-safe bowl, combine the dry ingredients: rice flour, potato starch, wheat starch, salt, sugar, 5-spice powder, and white/black pepper and give it a whisk to incorporate.

Add in the boiled daikon with hot liquid/hot water into flour mixture. Stir with wooden spoon.

The batter will thicken and cook into a thick dough.

Add in Chinese sausages, shrimp, mushroom and carrot and mix into the batter.

Transfer the thick dough into the prepared pan.

Steam the turnip cake

Place the pan into a steamer or wok with water and cover with lid, steam on high heat for 30 minutes.

Remove lid, sprinkle fried diced shrimp, cover and steam for 2 more minutes.

Remove turnip cake from heat.

Sprinkled chopped green onion/scallions/dried shrimp on the cake.

Cool the turnip cake and place into the refrigerator for at least 3 hours to chill before slicing.

Slice the cakes to your desired thickness.

How to pan-fry Chinese turnip cakes

Heat up a frying pan over high heat and add 1 teaspoon of vegetable oil.

Add in sliced turnip cakes and pan-fry until golden on both sides.

Remove from heat and serve immediately.

How to serve

Serve the Chinese Turnip Cakes with chili sauce and/or mustard.

How to store & reheat

You can store the Chinese daikon cake in the fridge, well wrapped, for up to 3 days.

Pan-fried daikon cake should be enjoyed right away.

If you don't want to pan-fry daikon cake, you can heat up slices in the microwave until steaming hot.

Can you freeze turnip cake?

You can freeze Chinese turnip cake, well wrapped, for up to 1 month.

Defrost in the refrigerator overnight before slicing and pan-frying until warmed through.

Alternatively, you can also slice the cakes, portion it out and individually wrap prior to freezing.

FAQs & expert tips

Can I make the turnip cake without carrot?

Yes, you can omit any of the additional fillings (eg. dried shrimp, Chinese sausage, carrot).

I like to include it as it gives a little extra sweetness and flavour.

How to prevent the cakes from sticking in the pan?

It's important to heat the pan up sufficiently (on high heat) before adding in the oil and daikon cakes.

Once the pan is hot enough, the daikon cake will not stick (even if using a stainless steel frying pan).

Other dim sum recipes you may like

Be sure to check out these recipes:

Ham Sui Gok 咸水角 (Fried Glutinous Rice Dumplings)

Cantonese-Style Siu Mai 烧卖

Rice Noodle Rolls 豬腸粉 (Chee Cheong Fun)

Chinese Fried Sesame Balls (Jian Dui)

Homemade Chinese Egg Tarts

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5 from 6 votes