If you’re a fan of savory, umami-packed dim sum dishes, then you’re going to love my Chinese Turnip Cake. This traditional Cantonese dish, also known as “Lo Bak Go,” is made with grated turnip (daikon radish), rice flour, and a mix of flavorful ingredients. It’s pan-fried to perfection, resulting in a crispy exterior and a tender, flavorful interior. Perfect for breakfast, brunch, or as a delicious appetizer.
My first encounter with turnip cake was at a bustling dim sum restaurant, where the aroma and flavors instantly captivated me. Recreating this dish at home has brought those delightful memories back, and I’m excited to share it with you. Ready to bring some dim sum magic to your kitchen?
Let’s gather our ingredients and get started!

Chinese Turnip Cake
Ingredients
- 1 large daikon radish about 1.5 lbs, peeled and grated
- 2 cups water
- 1/2 cup dried shrimp soaked and chopped
- 1/2 cup Chinese sausage lap cheong, finely diced
- 1/4 cup dried shiitake mushrooms soaked and chopped
- 1/4 cup scallions finely chopped
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 cups rice flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- Vegetable oil for frying
- Soy sauce and chili sauce for serving
Instructions
- Prepare the Turnip: In a large saucepan, bring the grated daikon radish and 2 cups of water to a boil. Reduce the heat and simmer for about 10 minutes until the radish is translucent. Drain, reserving the liquid, and let cool slightly.
- Cook the Fillings: In a large skillet, heat a little oil over medium heat. Add the dried shrimp, Chinese sausage, and shiitake mushrooms. Cook until fragrant and the sausage is slightly crispy, about 5 minutes. Stir in the scallions, soy sauce, oyster sauce, sugar, and white pepper. Remove from heat.
- Make the Batter: In a large bowl, combine the rice flour, cornstarch, and baking powder. Gradually add the reserved radish cooking liquid and mix until smooth. Stir in the cooked daikon radish and the shrimp, sausage, and mushroom mixture.
- Steam the Cake: Pour the mixture into a greased 9-inch round cake pan. Steam over high heat for 40-45 minutes until set. Remove from the steamer and let cool completely.
- Pan-Fry the Cake: Once cooled, cut the turnip cake into slices. Heat some oil in a skillet over medium heat. Fry the slices until golden brown and crispy on both sides, about 2-3 minutes per side.
Notes
- For a vegetarian version, omit the dried shrimp and Chinese sausage, and add more mushrooms or other veggies.
- Make sure to cool the turnip cake completely before slicing and frying for the best texture.
- This dish can be made ahead of time and stored in the fridge for up to 3 days.
- Calories: 180
- Protein: 6g
- Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 2g
Bringing It All Together:
So, there you have it – Chinese Turnip Cake, a savory and satisfying dim sum classic that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to bring the flavors of a dim sum restaurant into your kitchen. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.