Chinese Turnip Cake Recipe: A Delicious Dim Sum Delight

Updated at: 08/02/2025

Chinese turnip cake, or Lo Bak Go (蘿蔔糕), is a beloved dim sum staple and a testament to the ingenuity of Cantonese cuisine. This savory steamed cake, made with daikon radish, rice flour, and often shrimp or Chinese sausage, boasts a surprisingly delicate texture that belies its humble ingredients. Its subtle sweetness and savory notes make it a versatile dish, enjoyed equally as a breakfast treat, a snack, or a side alongside a hearty meal. The unique combination of textures—the soft, moist cake contrasting with the occasional bursts of crunchy shrimp or sausage—is a true delight for the palate.

This incredibly adaptable recipe allows for both vegetarian and meat-filled variations, depending on your preferences. Whether you prefer a simple classic or a more elaborate version, the process is surprisingly straightforward. Ready to create your own delicious batch of Chinese turnip cake? Let's dive into the step-by-step instructions below!

Tools Needed

  • Mixing bowl
  • Pot
  • Steamer
  • 8x8 cake pan
  • Parchment paper
  • Cutting board
  • Pan

Ingredients

  • Oil: 1 tbsp
  • Chinese Sausage
  • Shiitake Mushrooms
  • Pre-soaked Dry Shrimp
  • White part of Scallion
  • Chinese White Radish
  • Water
  • Rice Flour
  • Corn Starch
  • Salt
  • White Pepper
  • Caya Origin Dashi Stock Powder
  • Sesame Oil
  • Green part of Scallion
  • Caya Double Aging Soy Sauce

Step-by-Step Instructions

Step 1. Preparing the Ingredients

  • Over medium-low heat, add 1 tbsp of oil, Chinese sausage, shiitake mushrooms, and pre-soaked dry shrimp. Stir-fry until aromatic for 2 minutes.
  • Add the white part of the scallion and cook until aromatic for about 30 seconds. Remove from the pan.
  • Over high heat, add water and bring to a boil. Place the Chinese white radish inside, cover the lid, and boil until softened (about 5 minutes). Remove and reserve the liquid (should be 2 1/2 cups). Cool for 15 minutes.
Over medium-low heat, add 1 tbsp of oil, Chinese sausage, shiitake mushrooms, and pre-soaked dry shrimp. Stir-fry until aromatic for 2 minutes.Add the white part of the scallion and cook until aromatic for about 30 seconds. Remove from the pan.Over high heat, add water and bring to a boil. Place the Chinese white radish inside, cover the lid, and boil until softened (about 5 minutes). Remove and reserve the liquid (should be 2 1/2 cups). Cool for 15 minutes.
Preparing the Ingredients

Step 2. Making the Batter and Combining Ingredients

  • In a mixing bowl, combine rice flour, corn starch, salt, white pepper, oil, and Caya Origin Dashi stock powder. Add the reserved liquid and whisk until smooth.
  • In a pot with the Chinese white radish inside, over low heat, return the Chinese sausage, shiitake mushrooms, and dry shrimp mixture. Pour the batter in and stir until thickened for 2 minutes.
In a mixing bowl, combine rice flour, corn starch, salt, white pepper, oil, and Caya Origin Dashi stock powder. Add the reserved liquid and whisk until smooth.In a pot with the Chinese white radish inside, over low heat, return the Chinese sausage, shiitake mushrooms, and dry shrimp mixture. Pour the batter in and stir until thickened for 2 minutes.
Making the Batter and Combining Ingredients

Step 3. Steaming and Cooling the Turnip Cake

  • In an 8x8 cake pan lined with parchment paper, pour the batter. In a large steamer over high heat, bring water to a boil. Place the cake pan inside, cover the lid, and steam for about 1 hour until cooked through.
  • Let the turnip cake cool completely. Add Caya double aging soy sauce, sesame oil, and the green part of the scallion. Whisk.
In an 8x8 cake pan lined with parchment paper, pour the batter. In a large steamer over high heat, bring water to a boil. Place the cake pan inside, cover the lid, and steam for about 1 hour until cooked through.Let the turnip cake cool completely. Add Caya double aging soy sauce, sesame oil, and the green part of the scallion. Whisk.
Steaming and Cooling the Turnip Cake

Step 4. Finishing and Serving

  • Flip the cake onto a cutting board and remove the parchment paper. Cut into 1-inch pieces.
  • In a pan over medium heat, add 2 tbsp of oil and cook the turnip cake pieces until lightly browned (about 30 seconds on each side). Serve with dipping sauce.
Flip the cake onto a cutting board and remove the parchment paper. Cut into 1-inch pieces.In a pan over medium heat, add 2 tbsp of oil and cook the turnip cake pieces until lightly browned (about 30 seconds on each side). Serve with dipping sauce.
Finishing and Serving

Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat

Tips

  • Caya Origin Dashi stock powder is made with Bonito flakes, kelp, and grilled flying fish. It's free of chemical seasonings and preservatives.
  • You can use Caya Origin Dashi stock powder to make dashi stock by adding it to water and simmering over medium heat for 3 minutes. It can also be used as a seasoning to enhance umami flavor.

Nutrition

  • N/A

FAQs

1. Can I make Chinese Turnip Cake without shrimp or sausage?

Absolutely! A vegetarian version is delicious. Simply omit the meat and add more vegetables like mushrooms or chopped scallions.

2. What if my turnip cake is too dry?

This usually means you haven't added enough liquid. Next time, add a tablespoon or two more water or broth at a time, until you reach the desired consistency.

3. How do I store leftover turnip cake?

Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it by steaming or pan-frying.


So there you have it – your very own homemade Chinese turnip cake! Enjoy the satisfyingly simple process and the delicious, rewarding results. Whether you savor it plain or pan-fried to a golden crisp, this versatile dish is sure to become a new family favorite.