Turnip Cake (Lo Bak Go / 萝卜糕)

Growing up, my world was filled with the fiery, numbing flavors of Sichuan cuisine. My parents met in a kitchen and ran their own restaurant for over 20 years, with my dad commanding the woks as a chef for more than three decades. While Sichuan food is my soul food, our family trips to Guangzhou to visit relatives were a culinary adventure into a completely different world: the delicate, refined world of Cantonese dim sum.

In those bustling, noisy teahouses, amidst the steam-filled air and rattling carts, one dish always stood out to me as the ultimate comfort food: Lo Bak Go, the savory turnip cake. It seemed so humble, made from simple daikon radish and rice flour, yet it was packed with the rich, umami flavors of cured sausage and dried seafood. It was a dish my dad, with his deep respect for all of China’s regional cuisines, quickly mastered and would make for us at home.

This recipe is my take on that beloved, homestyle version. It’s simpler than you might think and brings the authentic taste of a Cantonese teahouse right into your kitchen. Pan-fried until golden and crispy on the outside, yet soft and tender on the inside, each bite is a delightful contrast of textures and savory goodness. It’s far better—and easier—than you can imagine.

What is Lo Bak Go?

First things first, let’s clear up a common confusion: Chinese “Turnip Cake” isn’t made with the purple-top turnips you see in Western supermarkets. The star ingredient is daikon, a large, mild white radish known as luóbo (萝卜) in Mandarin. “Lo Bak Go” (萝卜糕) is the Cantonese pronunciation.

This classic dim sum dish is essentially a savory cake made from a batter of grated daikon radish and rice flour. It’s studded with flavorful ingredients like Chinese sausage (lap cheong), dried shrimp, and dried scallops, which are steamed together into a soft block. While you can eat it steamed, the magic truly happens when you slice it and pan-fry it until the edges are irresistibly golden and crispy.

Why This Recipe Works

• Perfect Texture, No Guesswork: The key to a great turnip cake is the ratio of liquid to flour. This recipe uses the liquid squeezed directly from the salted daikon, which concentrates the radish flavor and ensures a perfect, tender-but-firm texture that won’t fall apart when you fry it.
• Deep, Savory Flavor: We start by sautéing the Chinese sausage and dried seafood. This simple step renders out the flavorful fat and awakens their deep umami notes, infusing the entire cake with a rich, savory aroma that you just can’t get by simply mixing them in raw.
• Beginner-Friendly Technique: I’ve broken down the process into clear, manageable steps. We’ll walk through everything from choosing the right radish to the “hot-pours-into-cold” batter technique that guarantees success. This makes a seemingly complex restaurant dish totally achievable for any home cook.

A Closer Look at Key Ingredients

Some of these ingredients might be new to you, but they are essential for that authentic flavor and are readily available at most Asian supermarkets or online.

• Daikon Radish: Look for a daikon that feels heavy for its size with smooth, unblemished skin. This indicates it’s fresh and juicy.
• Rice Flour (粘米粉): This is crucial. Use regular rice flour, often sold in bags with a red logo (Erawan Brand is common). DO NOT use glutinous rice flour (sweet rice flour), which will result in a sticky, chewy texture like mochi.
• Lap Cheong (广式腊肠): This is a sweet and savory dried Chinese sausage that is the heart of many Cantonese dishes. You can find it in vacuum-sealed packages. If you can’t find it, you can substitute finely diced, high-quality bacon or Spanish chorizo, though the flavor will be different.
• Dried Shrimp (虾干 / Xia Mi): These tiny, dehydrated shrimp pack a powerful umami punch. They need to be rehydrated in warm water before use, which also creates a flavorful soaking liquid you can use elsewhere!
• Dried Scallops (瑶柱 / Yao Zhu Gan): This is a “secret weapon” ingredient that adds a deep, savory seafood flavor. They are a bit of a specialty item but are worth seeking out. If you can’t find them, you can simply omit them, and the cake will still be delicious.

Equipment You Will Need

You don’t need much specialized equipment for this recipe, but here are the essentials:

• A Box Grater or a food processor with a grating attachment to shred the daikon.
• A Wok or Large Skillet for sautéing the ingredients.
• An 8-inch (20 cm) Round Cake Pan or a similar-sized square pan, loaf pan, or heatproof glass container.
• A Steamer: This can be a multi-level bamboo steamer over a wok, a stockpot with a steamer insert, or simply a wire rack placed in a large, wide pot with a lid.

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Mise en Place: Getting Ready to Cook

Like most Chinese recipes, the cooking process is fast, so preparing all your ingredients before you start is the key to a stress-free experience. This practice is called mise en place.

• Rehydrate: Place the dried shrimp and dried scallops in a small bowl and cover with warm water. Let them soak for at least 20 minutes until softened.
• Prep the Radish: Peel and grate the daikon radish.

• Dice the Aromatics: Finely dice the rehydrated shrimp and the Chinese sausage. Shred the rehydrated scallops with your fingers. Finely chop the scallion.

• Measure: Have your rice flour, salt, sugar, and pepper measured and ready to go.

How to Make Turnip Cake (Lo Bak Go)

Step 1: Prepare the Daikon Radish

In a large bowl, combine the grated daikon with 5g of salt. Mix well and set it aside for 15-20 minutes. The salt will draw out a significant amount of water from the radish.

After it has rested, grab handfuls of the grated daikon and squeeze firmly over a separate bowl to collect all the liquid. You don’t need to squeeze it bone-dry, just a firm press is enough. Set both the squeezed daikon and the collected radish liquid aside. You should have about 1 cup (220-240ml) of liquid.

Why we do this: This step is crucial! It removes the slight bitterness from the raw radish and concentrates its natural sweet flavor. The collected liquid forms the base of our batter, ensuring no flavor is lost.

Step 2: Make the Rice Flour Slurry

In a medium mixing bowl, pour the reserved radish liquid over the 180g of rice flour. Whisk until you have a smooth, thick, and completely lump-free slurry. The consistency should be like a thick pancake batter. Set aside.

Step 3: Sauté the Flavor Base

Heat the 10g of oil in a wok or large skillet over medium heat. Add the diced Chinese sausage, dried shrimp, and shredded scallops. Sauté for 2-3 minutes until the sausage becomes fragrant and renders some of its fat. If you like, you can set aside a tablespoon of this mixture to garnish the top of the cake before steaming.

Step 4: Cook the Radish and Combine the Batter

Add the squeezed daikon radish to the wok with the sautéed aromatics. Stir in the 8g of sugar and a pinch of white pepper. Cook, stirring occasionally, for about 3-4 minutes, until the radish softens and turns slightly translucent.

Now for the most important step: pour the hot radish mixture directly into the bowl with the rice flour slurry. Working quickly, use a spatula to mix everything together until it forms a thick, sticky, and uniform paste.

The Science Behind It: Adding the hot radish mixture to the cold slurry instantly cooks the rice flour, creating a thick, stable batter (a technique similar to a tangzhong). This ensures the ingredients are evenly suspended and the cake sets up perfectly during steaming. If your batter is still runny, it’s too thin; you can stir in another tablespoon of rice flour to thicken it.

Step 5: Steam the Cake

Lightly grease your 8-inch cake pan or container. If you’re using a loose-bottomed pan, line it with parchment paper to prevent leaks.

Scrape the batter into the prepared pan and use your spatula to smooth the top. Sprinkle the reserved sausage mixture over the top for garnish.

Place the pan in your steamer set up over boiling water. Cover and steam on medium-high heat for 30-40 minutes. To check for doneness, insert a chopstick or skewer into the center of the cake. If it comes out clean, it’s done.

Step 6: Cool, Slice, and Pan-Fry

Remove the cake from the steamer and let it cool on a wire rack until it reaches room temperature. Then, refrigerate for at least 4 hours, or preferably overnight.

NOTE: Do not skip this step! The cake must be completely chilled and firm before you attempt to slice it. A warm cake will be too soft and sticky, and it will fall apart.

Once fully chilled, run a knife around the edge of the pan and invert the cake onto a cutting board. Slice the cake into ½-inch (1.25cm) thick pieces.

To pan-fry, heat a thin layer of oil in a non-stick skillet over medium heat. Carefully place the slices in the pan, ensuring not to overcrowd it. Fry for 3-4 minutes per side, until they are golden brown and crispy.

How to Serve and Store

Serving Suggestions:

The pan-fried turnip cake is delicious on its own, but you can also serve it with a side of oyster sauce, hoisin sauce, or chili oil for dipping. It makes a wonderful centerpiece for a homemade dim sum brunch, alongside some Homestyle Sticky Rice Shumai (糯米烧麦) or fluffy Steamed BBQ Pork Buns (Char Siu Bao).

How to Store:

Store the steamed, unsliced cake tightly wrapped in the refrigerator for up to 5 days. Slice and pan-fry as needed. For longer storage, you can freeze the slices. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. Pan-fry directly from frozen, adding a few extra minutes to the cooking time.

Frequently Asked Questions (FAQ)

1. My turnip cake is mushy and fell apart. What went wrong?

This usually happens for two reasons: the batter was too wet, or the cake was not cooled completely before slicing. Ensure your batter is a thick paste, and be patient—let it chill in the fridge for several hours!

2. Can I make this vegetarian?

Absolutely! For a delicious vegetarian version, replace the sausage and seafood with 1/2 cup of finely diced, rehydrated shiitake mushrooms and 1/4 cup of diced, five-spice pressed tofu. Sauté them just as you would the meat.

3. Where can I find Chinese sausage (lap cheong)?

You can find it at any Asian supermarket, usually in the refrigerated section or hanging near the butcher counter. It’s also widely available online.

Comments from the Community

★★★★★ Sarah K.

I finally made Lo Bak Go that tastes just like my favorite dim sum restaurant! The instructions were so clear and easy to follow. The tip about chilling the cake completely was a lifesaver. It sliced perfectly. Thank you!

★★★★★ Mike D.

This was my first time making turnip cake and it was a huge success. The flavor is amazing. My family couldn’t believe I made it from scratch. This recipe is a keeper!

★★★★★ Jessica L.

I made the vegetarian version with shiitake mushrooms and pressed tofu as suggested, and it was incredible. So savory and satisfying. Will be making this for Lunar New Year!