When I first took my husband to dim sum with my parents, his eyes lit up when plates and bamboo baskets kept being brought out. My parents like to order lots, and we never leave feeling hungry.
There were some dishes he recognised, including siu mai dumplings and char siu pork. But there were others that were completely new to him, including lo bak go – or dim sum turnip cake as he likes to call it.
At first, he wasn’t too sure about trying it. Let’s face it, turnip cake really doesn’t sound all that appetising. However, after the first bite, he was hooked.
It really is delicious and has become a firm favourite. The crispy golden exterior with that soft, savoury centre is absolutely irresistible.
But we can’t always get to the dim sum restaurant – which is why I like to make it at home for all of us to enjoy. I also think it’s worth the effort – even though the hardest part is waiting for lo bak go to firm up overnight in the fridge.
So, if you’ve ever wondered how to make it, or are curious about what it tastes like – be adventurous and give this Chinese turnip cake recipe a try. Plus, it’s naturally gluten-free, which makes it perfect for anyone avoiding gluten.
What is turnip cake [lo bak go]?
Lo bak is Cantonese for radish, and it’s a long white root vegetable. It is also commonly known as daikon in Japan and is used in many popular Asian dishes.
Technically, lo bak go should be called radish cake, but Cantonese restaurants translated it into turnip cake – not sure why, but the name has stuck. Either way, it’s the same delicious dish.
There are many different variations, including vegetarian turnip cake. But essentially, this recipe, which has been passed down from my grandma, is a combination of grated turnip, rice flour, Chinese sausage, mushrooms, and spring onions.
The mixture is steamed, and then after chilling, it’s pan-fried until the outside is crispy. That contrast between the crunchy exterior and tender inside is what makes it so special.
What does turnip cake taste like?
Turnip cake is a wonderfully savoury dish. The lo bak has a slightly bitter taste on its own, but this doesn’t come through in the finished dish.
Instead, you get a lovely crunch on the outside and a soft and delicious flavour on the inside. The Chinese sausage adds a subtle sweetness, while the mushrooms bring an earthy umami depth.
Each bite has different textures – crispy, tender, and slightly chewy from the rice flour. And, let’s face it, it’s also packed full of nutrients and vegetables – so you could say this dish is good for you!
Choosing the right ingredients
Getting the right ingredients makes all the difference with this recipe. Here’s what you need to know about each component.
Where to buy lo bak (daikon radish) in the UK
Lo bak, also called daikon radish or white radish, is the star ingredient. You can find it in most Asian supermarkets like Wing Yip, See Woo, or local Chinese grocers.
Many larger Tesco, Sainsbury’s, and Waitrose stores now stock daikon in their international aisles. Look for firm, heavy radishes with smooth skin and no soft spots.
If you can’t find it fresh, some Asian stores sell pre-grated frozen daikon. While fresh is always better, frozen works in a pinch – just thaw and drain excess water before using.
Best type of rice flour for turnip cake
Rice flour is essential for getting the right texture. I always use Thai rice flour because it’s finely ground and creates a smooth, tender cake.
Don’t use glutinous rice flour (also called sweet rice flour) – that’s completely different and will make your turnip cake gummy. Regular rice flour is what you need. You can find rice flour in Asian supermarkets, health food shops, or online.
Chinese sausage (lap cheong) – what to look for
Chinese sausage, or lap cheong, adds a wonderful sweet-savoury flavour. These dark red sausages are dried and cured, so they’re quite firm and have a distinct taste.
Look for them in Asian supermarkets – they’re usually sold in vacuum-sealed packs. They don’t need refrigeration until opened, which is handy.
If you can’t find Chinese sausage, you could substitute it with chorizo, though the flavour will be different. For a vegetarian turnip cake, simply omit the sausage and add extra mushrooms or diced carrots.
Fresh vs dried mushrooms
I use dried Chinese mushrooms (shiitake) because they have a more concentrated flavour than fresh ones. Soak them in boiling water for 15 minutes until soft, then drain and chop.
Fresh shiitake mushrooms work too if you can’t find dried. You’ll need about the same weight, but the flavour won’t be quite as intense.
Save the soaking liquid from dried mushrooms – it makes a fantastic addition to soups and stocks.
How to make this turnip cake recipe
Even though it may sound like quite a complicated dish, it really isn’t. And you can easily buy all the ingredients from good Asian supermarkets.
What you need is the following:
- Lo bak or daikon – 800-900g
- Chinese sausage (lap cheong) – 1 sausage
- Chinese mushrooms or shiitake mushrooms – 4-5 dried
- Spring onions – 3
- Salt and pepper
- Garlic powder – 1 teaspoon
- Rice flour – I like to use Thai rice flour – 170g
- Water – 350ml
- Caster sugar – 1 teaspoon
- Vegetable oil – for cooking
Firstly, whisk together the rice flour, salt, garlic powder, and pepper with the water in a bowl until well combined. The mixture should be smooth with no lumps.
Then chop the spring onions, Chinese sausage and mushrooms into small diced pieces. You want them roughly the same size so they distribute evenly through the cake.
Peel off the lo bak’s skin, cut it into large pieces, and then grate it. Or if using a food processor, finely chop the lo bak on a medium setting for 30-40 seconds. The pieces should be small and even.
Heat a large non-stick pan with a tablespoon of oil over medium heat. Add the mushrooms, the Chinese sausage and the spring onions. Sauté them for 2-3 minutes until fragrant.
Then add the shredded lo bak and continue to cook until it turns translucent and all water has evaporated. This is important – you want the moisture gone. Season with a pinch more salt and pepper, and add the sugar.
Turn the heat low, give the rice flour batter a mix and add to the lo bak. Then continue to cook, stirring constantly. You’ll soon see the mixture thickening, and it will look paste-like.
Transfer the mixture into a lightly greased non-stick loaf tin. Using the back of a spoon, press the mixture firmly and evenly into the pan. Then, cover it with foil.
Steam the turnip cake over high heat for about 40 minutes. You can use a bamboo steamer or a wok with a lid. Make sure there is enough water in the pan while it is steaming, and top up with more water if necessary.
Once the cake has cooked, carefully remove it from the steamer and let the cake cool down completely. Then refrigerate for at least 3-4 hours, preferably overnight.
You can eat it like this, freshly steamed – some people prefer it soft. But personally, it’s so much tastier pan fried.
Pan-frying the turnip cake
Run a knife around the edges of the turnip cake. It will be well set now and should easily come out of the loaf tin when turned upside down.
Using a sharp knife, cut the cake into 1-2 cm thick slices. Don’t go too thin or they’ll fall apart when frying.
Heat a large non-stick frying pan with around 2-3 tablespoons of oil over medium-high heat. The oil should be hot but not smoking.
Carefully add the turnip cake slices into the hot oil. You may need to do these in several batches – don’t overcrowd the pan. Pan-fry until golden brown before flipping, around 3 minutes each side.
Repeat until you get the crispiness and colour you like. I prefer mine really golden and crunchy on the outside.
Serve immediately with chilli sauce and soy sauce for dipping. The hot, crispy slices are absolutely perfect.
Common mistakes and how to avoid them
Making turnip cake for the first time can be tricky. Here are the most common issues and how to fix them.
Why your turnip cake is too soft or mushy
If your turnip cake won’t firm up properly, the mixture was too wet. This usually happens when the daikon releases too much water during cooking.
Make sure you cook the daikon until all the water has evaporated before adding the rice flour mixture. The pan should look quite dry.
Also check your rice flour to water ratio. If you live in a humid climate, you might need slightly less water.
How to prevent sticking to the tin
Always grease your loaf tin well with vegetable oil or line it with parchment paper. Non-stick tins work best for this recipe.
Let the cake cool completely before trying to remove it. If it’s even slightly warm, it’s more likely to stick or break apart.
Running a knife around the edges helps release it cleanly. Be patient – it will come out if you give it time to set properly.
Getting the right consistency in the batter
The rice flour batter should be quite thin before you add it to the cooked daikon – similar to pancake batter. If it’s too thick, whisk in a bit more water.
When you add it to the pan, keep stirring constantly over low heat. It will thicken quite quickly – this is normal. You want it to look like thick paste before transferring to the tin.
If the mixture seems too runny after cooking, you can add a tablespoon more rice flour. But it’s better to get the measurements right from the start.
Steaming tips for perfect texture
Make sure your steamer water is boiling before you add the turnip cake. The high heat is what cooks it through properly.
Cover the tin with foil to prevent condensation from dripping onto the surface. This keeps the top smooth rather than watery.
Don’t lift the lid during steaming – you’ll lose heat and steam. Check your water level before you start and add boiling water if needed during cooking.
Storage and make-ahead tips
One of the best things about turnip cake is how well it keeps. Here’s everything you need to know about storing it.
How long turnip cake keeps in the fridge
Once steamed and cooled, turnip cake keeps for up to 5 days in the fridge. Store it in an airtight container or wrap it tightly in cling film.
You can slice it before storing or keep it whole – I find whole pieces last slightly longer. Just slice what you need and pan-fry fresh each time.
The texture actually improves after a day or two in the fridge. It becomes firmer and easier to slice without breaking.
Can you freeze lo bak go?
Yes! Turnip cake freezes beautifully for up to 3 months. I always make a double batch and freeze half.
Let it cool completely after steaming, then wrap tightly in cling film and place in a freezer bag. Remove as much air as possible.
To use, thaw in the fridge overnight. Don’t try to slice it while frozen – it will crumble. Once thawed, pan-fry as normal.
Reheating without losing crispiness
The best way to reheat turnip cake is to pan-fry it from cold. This way you get that lovely crispy exterior again.
Don’t microwave it – it will go soft and rubbery. The whole point is the crispy-soft contrast you get from pan-frying.
If you’ve made it ahead, just slice cold from the fridge and fry in hot oil until golden. It tastes just as good as freshly made.
Best containers for storage
I use a shallow airtight container that lets the turnip cake lie flat. This prevents it from getting squashed or breaking.
Glass containers work well because they don’t absorb flavours. Avoid stacking slices on top of each other – they might stick together.
If storing in cling film, wrap it tightly to prevent it from drying out. The edges can get a bit dry if exposed to air.
What if I want to make it vegetarian?
You can make vegetarian lo bak go or vegan turnip cake by removing the Chinese sausage altogether. The dish is still delicious without it.
Add diced carrots instead – their sweetness really adds to the flavour. You could also add more mushrooms and spring onions, as well as some chopped shallots.
Other good additions include water chestnuts for crunch, or bamboo shoots for texture. Some people add sweetcorn, though that’s less traditional.
The recipe stays the same, just swap the sausage for your chosen vegetables. Everything else works exactly as written.
Other ingredients you can add
This recipe is my grandma’s, and she often adds dried shrimp or dried scallop,s which also work really well in this dish. They add an intense savoury flavour.
However, I like to keep mine pretty simple, which is why I omit the seafood. You can get both ingredients in Asian supermarkets and just add the same amount as the Chinese sausage – approximately 50g.
Soak dried shrimp or scallops in warm water for 10 minutes before using. Chop finely and add when you sauté the other ingredients.
Why make lo bak go for Lunar Chinese New Year?
Turnip cake is a really popular dish for Lunar New Year. We always have it as part of a bigger Chinese feast.
White radish is also called ‘choi tau’ in some parts of China, which sounds like ‘good luck’ in Chinese. So lo bak go is considered an auspicious dish and one that can bring good fortune for the year ahead.
The way it rises during steaming is also symbolic – representing growth and prosperity. It’s one of those dishes that brings the family together.
Every Chinese New Year, I make this alongside other traditional dishes. It’s a lovely way to honour my grandma’s recipe and pass it down to my own family.
Serving suggestions and dipping sauces
As this is a dim sum dish, lo bak go can be eaten with other dim sum dishes including vegetables, noodles and dumplings. It fits perfectly into a traditional yum cha spread.
However, we like to eat this on its own – it’s pretty filling. Just dip each crispy slice in a mix of soy sauce and chilli sauce. Absolutely delicious.
Traditional dim sum pairings
If you’re making a full dim sum spread, serve turnip cake alongside:
The mix of textures and flavours is what makes dim sum so special. Turnip cake adds that crispy, savoury element.
Best sauces beyond soy and chilli
While soy sauce and chilli oil are traditional, there are other delicious options:
- Sweet chilli sauce – adds a nice kick with sweetness
- Hoisin sauce – rich and slightly sweet
- XO sauce – if you want something luxurious and spicy
- Black vinegar with ginger – cuts through the richness beautifully
My husband loves mixing soy sauce with a drop of sesame oil. It adds a lovely nutty flavour.
Making it a complete meal
Turnip cake makes a great breakfast or brunch dish. Serve it with:
- A simple cucumber salad for freshness
- Pickled vegetables to cut through the richness
- A bowl of hot soup or congee
- Jasmine tea to cleanse the palate
For dinner, it works as a side dish to stir-fries or steamed fish. It’s incredibly versatile.
Breakfast vs dinner serving
In Hong Kong, turnip cake is often eaten for breakfast or brunch. The crispy, savoury flavour is perfect for starting the day.
For breakfast, serve smaller portions with congee and Chinese tea. For dinner or dim sum, serve as part of a larger spread with multiple dishes.
There’s no wrong way to enjoy it – it’s delicious any time of day!
Frequently asked questions about turnip cake
What’s the difference between turnip cake and radish cake?
They’re the same thing! Turnip cake and radish cake both refer to lo bak go. The confusion comes from translation – lo bak means radish in Cantonese, but it was translated as turnip in English. The vegetable used is actually daikon radish, not turnip.
Can I make turnip cake without Chinese sausage?
Absolutely! You can make vegetarian turnip cake by omitting the Chinese sausage. Add extra mushrooms, diced carrots, or water chestnuts instead. The texture stays the same and it’s still delicious.
Why is my turnip cake falling apart?
This usually happens if the mixture was too wet or not steamed long enough. Make sure you cook the daikon until all water has evaporated before adding the batter. Steam for the full 40 minutes and let it cool completely before slicing.
Do you have to refrigerate turnip cake overnight?
While you can eat it after 3-4 hours in the fridge, overnight is best. The longer chilling time makes it firmer and much easier to slice cleanly. It also improves the texture for pan-frying.
What does lo bak go taste like?
Lo bak go is savoury, slightly sweet, and umami-rich. The outside becomes crispy when pan-fried while the inside stays soft and tender. The Chinese sausage adds sweetness, mushrooms bring earthiness, and the daikon provides a mild, fresh flavour.
Can you eat turnip cake cold?
You can, but it’s not as nice! Freshly steamed turnip cake can be eaten warm and soft. But once it’s been refrigerated, it’s much better pan-fried until crispy. The contrast between crispy outside and soft inside is what makes it special.
Is turnip cake gluten-free?
Yes! Turnip cake is naturally gluten-free because it’s made with rice flour, not wheat flour. Just make sure all your other ingredients are gluten-free (check soy sauce labels as some contain wheat).
Where can I buy ready-made turnip cake in the UK?
Many Chinese supermarkets sell ready-made frozen turnip cake. Wing Yip, See Woo, and local Chinese grocers often stock it. Some dim sum restaurants also sell it to take away. Just slice and pan-fry at home.
Chinese turnip cake [lo bak go]
Ingredients
- 800-900 g of lo bak or daikon radish grated or sliced in a food processor
- 4-5 dried Chinese or shitake mushrooms soaked in boiling water for 15 minutes, drained and finely chopped
- 170 g of rice flour
- 1 Chinese sausage finely chopped into cubes
- 1 teaspoon of garlic powder
- 3 spring onions
- 1 teaspoon of salt
- 1 teaspoon caster sugar
- ½ teaspoon white pepper
- 350 mls of water
- 2 tablespoons of vegetable oil
Instructions
- Firstly, whisk together the rice flour, salt, garlic powder, pepper with the water in a bowl until all well combined.
- Then chop the spring onions, Chinese sausage and mushrooms. You're looking to chop them into small diced pieces.
- Peel off the lo bak's skin, cut into large pieces, then grate. Or if using a food processor, finely chop the lo bak on a medium setting for 30-40 seconds.
- Heat a large non-stick pan with a tablespoon of oil over medium heat. Add the mushrooms, the Chinese sausage and the spring onions. Sauté them for 2-3 minutes. Then add the shredded lo bak and continue to cook until it turns translucent and all water has evaporated. Season with a pinch more salt and pepper and add the sugar. Give it a good stir.
- Turn the heat low, give the rice flour batter a mix and add to the lo bak.
- Then continue to cook, while stirring constantly. You'll soon see the mixture thickening and it will look like paste-like.
- Transfer the mixture into a lightly greased non-stick loaf tin. Using the back of a spoon, press the mixture firmly and evenly into the pan Then, cover it with foil.
- Steam the turnip cake over high heat for about 40 minutes. You can use a bamboo steamer or a wok with a lid. Make sure there is enough water in the pan while it is steaming, and top up with more water if necessary.
- Once the cake has cooked, carefully remove from the steamer and let the cake cool down completely, before refrigerating for at least 3-4 hours, preferably overnight.
- You can eat it like this, freshly steamed - some people prefer it soft, but personally, it's so much tastier pan fried.
Pan-frying the turnip cake
- Run a knife around the edges of the turnip cake. It will be well set now and should easily come out of the loaf tin when turned upside down.
- Using a sharp knife, cut the cake into 1-2 cm thick slices.
- Heat a large non-stick frying pan with around 2-3 tablespoons of oil.
- Carefully add the turnip cake slices into the hot oil. You may need to do these in several batches. Pan-fry until golden brown before flipping, around 3 minutes each side. Repeat until you get the crispiness and colour at you like.
- Serve immediately with chilli sauce and soy sauce.
Video
Notes
Nutrition
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