There’s a certain comfort that comes from the aroma of steaming turnip cake wafting through the kitchen. It’s a dish that transports me to bustling dim sum restaurants filled with laughter and chatter. The combination of tender Chinese radish, savory cured pork belly, and a hint of sweetness from the taro creates a harmony of flavors that’s simply irresistible.
I discovered this gem while craving something wholesome yet vibrant to brighten my dinner table. With its inviting texture and the option to pan-fry until golden crispy, Turnip Cake (or Lo Bak Go) feels like a delicious embrace. Forget about bland takeout options; this homemade version is nutritious, satisfying, and sure to impress anyone you share it with. So, roll up your sleeves, and let’s embark on a culinary journey to create something truly special that will keep you coming back for seconds!
Why is Turnip Cake a Must-Try?
Comforting, this dish warms your soul and invites friends around the table.
Unique texture blends the softness of steamed cake with crispy pan-fried edges, creating a delightful contrast.
Flavor-packed with Chinese sausage and shrimp, every bite is a savory explosion of taste.
Versatile enough for breakfast, lunch, or dinner, it fits seamlessly into any meal plan.
Lastly, home-cooked goodness beats fast food every time, making this Turnip Cake a recipe you’ll cherish!
Turnip Cake Ingredients
• Get ready to create a sensational dish with this amazing Turnip Cake!
For the Cake Base
• Chinese Radish – 2 pounds, provides a mild sweetness and texture.
• Taro – ½ pound, adds creaminess and enhances the cake’s flavor.
• Turnip Cake Powder – 1¾ cups, the essential base for that perfect consistency.
• Rice Flour – ¼ cup, contributes to a light and fluffy texture.
For the Savory Mix
• Neutral Oil – 1 tablespoon, for sautéing to elevate all the flavors.
• Chinese Sausage – 2 pieces (¼ pound), infuses a rich, sweet-savory taste.
• Cured Pork Belly – ½ pound, adds depth and a satisfying bite.
• Dried Shrimp – ¼ cup (optional), for an extra umami boost if you desire.
Seasoning
• Salt – 1 teaspoon, to balance the flavors beautifully.
• Sugar – 1 teaspoon, enhances the cake’s natural sweetness.
• Chicken Bouillon – 1 teaspoon, to intensify the savory elements.
• White Pepper – ¼ teaspoon, adds a gentle kick without overpowering.
For Steaming
• Water – 1½ cups (for sauté) and 1¾ cups (for flour paste), crucial for achieving the right batter consistency.
Optional Toppings
• XO Sauce – for a touch of gourmet flavor if you’d like!
• Chili Oil – to bring a delightful warmth to your plate.
Get your apron on and let’s turn these vibrant ingredients into a dish that will have your friends and family raving!
How to Make Turnip Cake
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Hydrate the dried shrimp by soaking them in boiling water for about 10 minutes. This will bring back their flavor and texture. While waiting, peel and shred the Chinese radish and cut the taro into small pieces. Ensure all your ingredients are ready to go!
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Mix the flour paste by combining 1¾ cup of water, 1¾ cup of turnip cake powder, and ¼ cup of rice flour in a bowl. Stir until you have a smooth mixture with no lumps. Set this aside while you prepare the savory mix.
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Heat a large pan over medium heat and add 1 tablespoon of neutral oil. Sauté the chopped Chinese sausage, dried shrimp, and cured pork belly for 4-5 minutes, until they’re cooked and fragrant. Remove them from the pan and set aside.
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Add the shredded Chinese radish and taro to the same pan, followed by 1½ cups of water. Cook for about 2 minutes until the vegetables soften, then stir in the sautéed meats from earlier.
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Season the mixture by adding 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken bouillon, and ¼ teaspoon of white pepper. Stir well and cook for another 3 minutes until most of the water evaporates.
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Stir the flour paste once more and add it to the sauté pan. Mix everything together until you achieve a thick, cohesive paste texture that will hold together nicely.
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Transfer the mixture into an 8 x 8 or 12 x 12 cake pan. Prepare a large pot with water and a steaming rack. Once the water is boiling, place the cake pan on the rack and steam for 1 hour, allowing those flavors to meld beautifully.
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Cool the turnip cake to room temperature after steaming, then cover with plastic wrap and refrigerate overnight to set properly. This is a crucial step for the right texture!
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Slice the cold cake gently into 3 x 4 inch rectangles. You can choose to steam or pan-fry these slices.
- For the Steam Method: Simply steam the slices for 5-7 minutes until they are heated through.
- For the Pan-Fry Method: Heat 1 tablespoon of oil in a pan over medium heat. Fry the slices for about 3 minutes on each side until they turn golden brown and crispy.
Optional: Serve with XO sauce or chili oil for an extra kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Turnip Cake options are perfect for busy cooks looking to save time during meal prep! You can prepare the entire cake mixture up to 24 hours in advance and then steam it just before serving to enjoy it fresh. Simply follow the steps to make the batter, pour it into your cake pan, and steam it. Once cooled, let it sit in the refrigerator overnight to enhance its flavor and texture. If you prefer, you can also slice the cake into rectangles and refrigerate for up to 3 days. Reheat the slices by steaming for 5-7 minutes or pan-frying them for a golden crisp. By prepping ahead, you’ll have a delicious homemade meal ready to impress at a moment’s notice!
How to Store and Freeze Turnip Cake
Fridge: Store leftover Turnip Cake in an airtight container for up to 3 days. Make sure it’s completely cool before sealing to maintain freshness.
Freezer: For longer storage, slice the Turnip Cake and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It can be frozen for up to 1 month.
Reheating: To reheat, steam slices for 5-7 minutes or pan-fry them in a hot skillet with a bit of oil for a crispy exterior. Enjoy the delightful flavors once again!
Turnip Cake Variations & Substitutions
Feel free to explore these delightful twists to make this dish your own!
- Vegan: Substitute Chinese sausage and pork belly with mushrooms or a plant-based sausage for a hearty, meat-free option.
- Gluten-Free: Swap the turnip cake powder and rice flour with a certified gluten-free blend that would suit your taste.
- Spicy Kick: Add finely chopped fresh chili or a dash of cayenne pepper to your sautéed mix for a satisfying heat.
- Herbal Infusion: Incorporate chopped green onions or cilantro into the batter for a fresh herbaceous note that brightens each bite!
- Seafood Boost: Consider adding diced fresh scallops or shrimp instead of dried shrimp for an upscale touch and delightful flavor.
- Experiment with Fillings: Try adding a medley of vegetables like bell peppers or carrots to create a colorful and nutritious dish.
- Nutty Flavor: Mix in roasted sesame oil to the sautéed ingredients for a richer, nutty undertone that complements the cake beautifully.
- Savory Sauces: Pair your Turnip Cake with a tangy soy sauce or a sweet chili sauce to elevate the dish and enhance your dining experience.
Whichever variations you choose, you’re bound to create a personalized flavor journey that speaks to your tastebuds!
Helpful Tricks for Turnip Cake
Preparation Matters: Ensure all ingredients are prepped and ready to go before starting to avoid a chaotic cooking experience.
Quality Ingredients: Use fresh Chinese radish and high-quality meats like Chinese sausage and cured pork belly for the best flavor in your Turnip Cake.
Steaming Tip: Ensure the pot is boiling before placing your cake pan inside. This guarantees even cooking and prevents a soggy texture.
Proper Cooling: Allow your Turnip Cake to cool to room temperature before refrigerating. This step is crucial for achieving the right texture when slicing.
Avoid Overcooking: When pan-frying, watch the slices closely. Overcooking can lead to a hard texture, whereas a golden brown finish enhances flavor.
What to Serve with Turnip Cake?
The perfect meal deserves equally delightful accompaniments that enhance every bite of your creation.
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Soy Dipping Sauce: A splash of this savory sauce adds an umami punch that complements the cake’s flavors beautifully.
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Scallion Pancakes: Crispy on the outside and soft on the inside, these delightful pancakes provide an enjoyable textural contrast to the turnip cake.
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Stir-Fried Greens: Fresh, garlicky greens like bok choy or spinach offer a vibrant color and nutritional balance, making for an inviting plate.
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Chili Oil: For those who crave heat, a drizzle of chili oil elevates your dish with a spicy kick, perfect for adventurous palates.
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Cucumber Salad: A refreshing cucumber salad dressed in rice vinegar adds a cool, crunch that cuts through the richness of the turnip cake.
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Hot Green Tea: Sip on fragrant green tea to cleanse the palate between bites. Its warmth pairs excellently with the savory goodness of the turnip cake.
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Mango Sticky Rice: For dessert, this sweet and creamy treat delivers a delightful ending to your meal, contrasting the savory flavors of the main dish.
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Spring Rolls: Crispy spring rolls filled with vegetables or shrimp bring another layer of crunch and flavor, enhancing your menu’s appeal.
Turnip Cake (Lo Bak Go) Recipe FAQs
How do I select the best Chinese radish for Turnip Cake?
Absolutely! Look for Chinese radishes that are firm, weighty, and unblemished, with a smooth skin and a vibrant color. Avoid ones with dark spots or wrinkles, which are signs of age or spoilage. When selecting taro, choose pieces that feel heavy and are free of soft spots.
What is the best way to store Turnip Cake?
To keep your Turnip Cake fresh and tasty, store it in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled fully before sealing, as this helps maintain its delightful texture. If you want to keep it longer, consider freezing it for up to 1 month!
Can I freeze Turnip Cake, and how?
Very! Freezing Turnip Cake is simple and keeps it delicious for later enjoyment. First, slice the cooled cake into rectangles. Wrap each slice tightly in plastic wrap to prevent freezer burn, then place all slices in a labeled freezer-safe bag. When ready to eat, you can steam or pan-fry the frozen slices without thawing, just add a few extra minutes for cooking time.
What if my Turnip Cake doesn’t set properly after steaming?
If your Turnip Cake isn’t firm after steaming, it could be due to not enough cooking time or the mixture being too watery. Ensure to steam it for the full hour and allow it to cool completely at room temperature before refrigerating. If the texture is still off, for next time, try reducing the water slightly in your flour paste or cooking the radish and taro mixture until less water remains before combining.
Are there any dietary considerations I should know about?
The Turnip Cake contains gluten from the flour used, as well as meats that may not suit everyone’s diet. For a vegetarian version, feel free to omit the Chinese sausage and pork belly and instead add more mushrooms or tofu for texture and flavor. If you are preparing this for guests, always check for allergies and feel free to swap out any ingredients as necessary.
Can I adjust the flavor of the Turnip Cake?
Absolutely! You can customize the flavor to your liking. For instance, adding more seasonings like garlic or green onions can enhance the taste significantly. If you prefer a spicier kick, consider folding in fresh chili or serving with chili oil. This versatile dish encourages personal tweaks, so have fun experimenting!
Delicious Turnip Cake Recipe for a Cozy Home-Cooked Meal
Ingredients
Equipment
Method
- Hydrate the dried shrimp by soaking them in boiling water for about 10 minutes. While waiting, peel and shred the Chinese radish and cut the taro into small pieces.
- Mix the flour paste by combining 1¾ cup of water, 1¾ cup of turnip cake powder, and ¼ cup of rice flour in a bowl. Stir until smooth.
- Heat a large pan over medium heat and add 1 tablespoon of neutral oil. Sauté the chopped Chinese sausage, dried shrimp, and cured pork belly for 4-5 minutes.
- Add the shredded Chinese radish and taro to the pan, followed by 1½ cups of water. Cook for 2 minutes until the vegetables soften.
- Season the mixture by adding 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chicken bouillon, and ¼ teaspoon of white pepper. Stir and cook for another 3 minutes.
- Stir the flour paste and add it to the sauté pan. Mix until you achieve a thick, cohesive paste.
- Transfer the mixture into an 8 x 8 or 12 x 12 cake pan. Prepare a pot with water and a steaming rack. Steam for 1 hour.
- Cool the turnip cake to room temperature, cover with plastic wrap, and refrigerate overnight.
- Slice the cold cake gently into 3 x 4 inch rectangles. You can steam or pan-fry these slices.
- For steaming, steam slices for 5-7 minutes. For frying, heat 1 tablespoon of oil in a pan and fry the slices for 3 minutes on each side.