Made primarily from daikon radish/turnip, rice flour, and a medley of savoury ingredients like dried shrimp and Chinese preserved meat sausage, this turnip cake embodies a perfect balance of textures and flavours. This recipe calls for four types of flour and starch – rice flour, cornstarch, wheat starch, and tapioca starch. This combination allows for a balanced texture that is firm yet tender, chewy, and slightly crispy when pan-fried, which is key to achieving the perfect turnip cake consistency that is both satisfying and delicious.
The moment you slice into the golden-brown cake, you reveal its soft, slightly chewy interior, speckled with bits of savoury goodness. Each bite offers a delightful contrast with the crisp exterior giving way to a moist, tender, and flavourful center. Served with a side of chilli sauce, it’s a dish that invites sharing and celebration, making it a staple at family gatherings and festive occasions.
Table of contents
- What is turnip cake?
- Why you’ll love this recipe
- Ingredients for turnip cake
- How to make turnip cake
- Success tips for making turnip cake
- Why do you add a few scoops of batter into the turnip mixture then transfer it back to the batter?
- Why do I need to chill the cake overnight for pan-frying?
- How to store turnip cake?
- More Chinese cuisine recipes
What is turnip cake?
Chinese turnip cake 蘿蔔糕, or “lo bak go,” is a beloved delicacy traditionally enjoyed during the Lunar New Year, symbolising prosperity and good fortune. The dried shrimps and dried shallots represent the “gold”, while the turnip cake itself (the white part) represents the “silver”, symbolising “a house full of gold and silver”. You can enjoy turnip cake as a snack during Lunar New Year or even in most dim sum places! The radish provides a subtle sweetness, while the savoury add-ins like dried shrimps and Chinese preserved meat sausage infuse it with layers of umami flavour.
Why you’ll love this recipe
- Just the right texture: When steamed, the cake emerges dense yet tender, with savoury ingredients adding chewiness, a delightful contrast that makes every bite a joy. If you slice the cake and pan-fry it, it creates a crispy, golden-brown crust that adds an irresistible crunch!
- Bursting with savoury goodness: The combination of turnip (or daikon), rice flour, and savoury add-ins creates a rich, umami flavor that is both comforting and satisfying.
- A cultural significance: Symbolising prosperity and good fortune, turnip cake is a popular staple across Chinese families during the Lunar New Year!
- Customisable and versatile: Turnip cake can be served in various ways – steamed, pan-fried, or stir-fried – allowing for different textures. You can also add in different savoury ingredients like shiitake mushrooms and Chinese smoked meat for additional textures and flavours!
Ingredients for turnip cake
- Daikon radish/turnip: The key ingredient for turnip cake.
- Savoury add-ins: I included Chinese preserved meat sausage, dried scallops, and dried scallops. Other common add-ins include Chinese liver sausage, smoked meat, and shiitake mushrooms.
- Water (plus dried shrimp water): For cooking the daikon radish/turnip while infusing with a combination of savoury flavours. Include the dried shrimp water (if using) to elevate the taste with a rich umami flavour.
- Slap sugar: Often used in Asian cooking, slap sugar adds a distinctive flavour that differs from granulated sugar. It can impart a slight caramel note, enriching the taste of the turnip cake.
For the batter
- Rice flour: A crucial ingredient for turnip cake. It provides a firm yet tender structure, allowing the cake to hold together while remaining soft and slightly chewy.
- Cornstarch: This contributes to a smoother, silkier texture. It helps create a slightly firmer structure while maintaining the desired softness of the cake.
- Wheat starch: This contributes to a smooth, elastic texture, helping the cake maintain its form while also being soft and tender.
- Tapioca starch: It adds a desirable chewiness to the cake, enhancing the overall mouthfeel and ensuring the cake remains tender.
- Seasonings: I used a combination of salt, chicken powder, and ground black pepper to enhance and bring out the flavours of the turnip cake.
- Water and oil
How to make turnip cake
- Prepare the ingredients. Divide the turnip by half – thinly slice one half and chop the other half into strips (about double the thickness of thin slices), dice the preserved meat sausage, and soak the dried shrimps and dried scallops in water for about 10 minutes. Shred the dried scallops and set aside.
- Prepare the batter by mixing rice flour, cornstarch, wheat starch, and tapioca starch in a mixer bowl. Add in seasonings and give it a mix. Stir in water until no lumps.
- Boil a pot of water and blanch the turnips. Drain them over a strainer and rinse. Set aside.
- Heat some oil in a frying pan over medium heat. Stir-fry the diced preserved meat sausages until fragrant. Add in half the amount of dried shrimps, and stir-fry till fragrant.
- Add in turnips and half the amount of dried scallops, stir-fry till slightly golden.
- Pour in water and dried shrimp water, then add in slap sugar. Ensure all ingredients are covered in the water, then cover with a lid, and cook for 8-10 minutes.
- When the turnips are cooked, turn off the heat. Give the batter a mix again to ensure everything is well combined, then transfer two ladles of batter into the turnip mixture.
- Stir the mixture to combine well. The mixture should have a pasty consistency.
- Pour the mixture into the batter. Mix in oil. The consistency should be slightly sticky and gluey.
- Grease the 8.5” x 4.5” pan (960ml volume), then pour in the turnip cake mixture. Spread it out evenly. Top with the remaining dried shrimps and dried scallops.
- Cover the tin with aluminium foil, and steam for 45-50 minutes, or until a toothpick comes out clean with just some moist, transparent crumb.
- For pan-fried turnip cakes – let the cake cool completely at room temperature, then wrap it with cling film or a cover, and chill in the refrigerator overnight.
- Unmold the turnip cake and cut into slices.
- Heat some oil in a frying pan over medium heat, then pan-sear the turnip cake slices on both sides until golden-brown.
- Garnish with chopped spring onions, and serve them with a side of chilli sauce.
Success tips for making turnip cake
Thinly slice one half of the turnip while chop the other half into thicker strips.
Thinly sliced turnip contributes to a smooth, cohesive batter, ensuring the cake holds together well while creating a soft, tender interior. On the other hand, the thick strips of turnip offer bursts of flavour in each bite and add a visual appeal to the turnip cake. Depending on your preferences, you can cut them into however thick you want for the other half. The thicker they are, the more crunch you’ll get as you take a bite.
Blanch the turnip.
This helps remove the slight bitterness of the turnip.
Flour-to-water ratio is key.
The most challenging part of making turnip cake is to get the right consistency, which is determined by the flour-to-water ratio. The water used for the batter and for the turnip mixture is the same in this recipe to achieve the perfect balance of textures – perfectly dense yet moist and tender. If you prefer a softer and more moist turnip cake, add more water; if you prefer a denser cake, add more flour.
Adjust the flour-to-water ratio depending on the radish daikon/turnip.
The choice of turnip will affect the resulting consistency and texture of the cake. There is a clear difference in the water content of older and younger turnips, with older turnips containing less water. Be sure to monitor the amount of water being released as you cook the turnips, then adjust the flour/water amount accordingly to achieve just the right sticky consistency as you mix.
Why do you add a few scoops of batter into the turnip mixture then transfer it back to the batter?
Once you’ve cooked the turnips, you’ll need to add 2 ladles of batter into the hot mixture to “cook” it with the residual heat, then pour it back into the batter and mix, creating a “half-cooked batter”. This is a process known as gelatinisation which allows the batter and all other ingredients to bond and be cooked evenly by steaming.
Why do I need to chill the cake overnight for pan-frying?
As you chill the turnip cake, it will harden overnight, making it easier to cut into clean slices. This helps create a golden-brown crisp exterior while maintaining tender inside after pan-frying. If you pan-fry the turnip cake right after steaming, it will become too soggy and will easily break apart.
How to store turnip cake?
Make sure the turnip cake is cooled to room temperature, then store it in an airtight container. It will last up to a week in the refrigerator.
Bursting with savoury goodness, this turnip cake recipe is a must-try for anyone seeking to experience authentic Chinese culinary traditions. Whether enjoyed as a breakfast treat, a dim sum delicacy, or a comforting snack, it is more than just food, but a cherished tradition that brings people together, one delicious slice at a time!
More Chinese cuisine recipes
I’d love to hear about your experience making my recipes! If you’ve tried this Turnip Cake 蘿蔔糕 (Chinese Lo Bak Go) recipe or any other recipe on HomeCookJournal, then don’t forget to rate the recipe and leave a comment below. Feel free to take snapshots of your experience with my recipes and share them on Instagram so I can repost on stories! And if you have any other foods you’d like to make, please feel free to comment as well!
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Turnip Cake 蘿蔔糕 (Chinese Lo Bak Go)
Equipment
- 8.5 x 4.5 – inch loaf pan (960ml volume)
Ingredients
- 500 g daikon/turnip 白蘿蔔
- 1 preserved meat sausage 臘腸 (about 70g)
- 15 g dried scallops 乾瑤柱 soaked in water
- 25 g dried shrimps 蝦米 soaked in water
- 40 ml dried shrimp water 蝦米水
- 200 ml water 水
- 15 g slap sugar 片糖
- Chopped spring onions 蔥花 (for garnish – optional)
For the batter
- 100 g rice flour 粘米粉
- 34 g cornstarch 粟粉
- 18 g wheat starch 澄麵
- 18 g tapioca starch 生粉
- 1/2 tsp salt 鹽
- 1 tsp chicken powder 雞粉
- About 1/2 tsp ground black pepper 胡椒粉
- 240 ml water 水
- 1 tbsp oil 油
Instructions
- Prepare the ingredients. Divide the turnip by half – thinly slice one half and chop the other half into strips (about double the thickness of thin slices), dice the preserved meat sausage, and soak the dried shrimps and dried scallops in water for about 10 minutes. Shred the dried scallops and set aside.
- Prepare the batter by mixing rice flour, cornstarch, wheat starch, and tapioca starch in a mixer bowl. Add in seasonings and give it a mix. Stir in water until no lumps.
- Boil a pot of water and blanch the turnips. This helps remove the bitterness of turnips. Drain them over a strainer and rinse. Set aside.
- Heat some oil in a frying pan over medium heat. Stir-fry the diced preserved meat sausages until fragrant. Add in half amount of dried shrimps, and stir-fry till fragrant.
- Add in the rinsed turnips and half amount of dried scallops, stir-fry till slightly golden.
- Pour in water and dried shrimp water, then add in slap sugar. Ensure all ingredients are covered in the water, then cover with a lid, and cook for 8-10 minutes.
- When the turnips are cooked, turn off the heat. Give the batter a mix again to ensure everything is well combined, then transfer two ladles of batter into the turnip mixture.
- Stir the mixture to combine well. The mixture should have a pasty consistency.
- Pour the mixture into the batter. Mix in oil. The consistency should be slightly sticky and glutinous.
- Grease the 8.5” x 4.5” loaf pan (960ml volume), then pour in the turnip cake mixture. Spread it out evenly.
- Top with the remaining dried shrimps and dried scallops.
- Cover the tin with aluminium foil, and steam for 45-50 minutes, or until a toothpick comes out clean with just some moist, transparent crumb.
For pan-fried turnip cakes
- Let the cake cool completely at room temperature, then wrap it with cling film or a cover, and chill in the refrigerator overnight. This hardens the turnip cake and make it easier to slice the next day.
- On the next day, unmold the turnip cake and cut into slices.
- Heat some oil in a frying pan over medium heat, then pan-sear the turnip cake slices on both sides until golden-brown.
- Garnish with chopped spring onions, and serve them with a side of chilli sauce.