Turnip cake, or lo bak go, is more than just a holiday dish- it’s a treasured part of Cantonese culture. It’s often the centerpiece at Chinese New Year celebrations and appears regularly at dim sum restaurants. What makes it special? The deep, savory aroma of cured meats and aromatics fills the kitchen. If you’ve ever made it at home, you know the secret: never skimp on the fillings. A great turnip cake should be rich and comforting, not bland. Using plenty of Chinese turnip (aka daikon radish) gives it a soft, pudding-like texture that melts in your mouth.
Some folks call it radish cake, but that barely scratches the surface. A homemade version uses a delicate balance of rice flour, the right amount of starch, and lots of shredded turnip. The result? A bite that’s chewy and smooth, never rubbery. Many restaurant versions cut corners to save money, but that’s a shame for a dish that shines during special occasions. When made with care, turnip cake becomes something magical- soft, aromatic, and layered with umami flavor.
When I first made it at home, my kid wrinkled their nose. “Why does it smell so strong?” they asked. But after one bite? They got it. That’s the magic of lo bak; it may be bold, but once you fall in love with it, you’re hooked. It’s a dish that warms the soul and brings people together. Whether it’s the umami of the sausage, the bite of the daikon, or the soothing texture, it becomes a meal tied to memory. And truly, you don’t have to wait for Lunar New Year to enjoy it.
This dish is always meant to be filled with love and goodness. My recipe is simple: aromatics, Chinese sausage, dried shrimp, and a whole lot of daikon. Pan-fried to golden perfection, it’s crispy on the outside, tender on the inside. Turnip cake isn’t just a dim sum staple- it’s a slice of home, a dish rooted in tradition and made with heart. Serve it hot with a side of soy sauce or XO sauce, and it’ll become part of your table, too-holiday or not.
What Is Turnip Cake (Lo Bak Go)?
Turnip cake, called lo bak go (蘿蔔糕) in Cantonese, is a steamed and pan-fried savory cake made mainly from daikon radish, rice flour, and seasonings. It’s often filled with cured meats, dried shrimp, and mushrooms for a rich, umami-packed flavor.
This dish is a dim sum favorite and also a symbol of prosperity during the Lunar New Year.
📍 Key Facts About Turnip Cake
FeatureDetailsOriginCantonese cuisine (Southern China)Main VeggieDaikon radish (aka Chinese turnip)Common Add-insChinese sausage, dried shrimp, shiitake mushrooms Cooking MethodsSteamed, then pan-fried TextureSoft and smooth inside, crispy edges Popular OccasionsDim sum, Lunar New Year
🧠 Did You Know?
- Lo bak go translates to “radish cake”.
- Though it’s called “turnip,” it’s made with daikon, a type of radish.
- It’s eaten for good luck and wealth during the Chinese New Year.
🎯 NLP Keywords to Know
- Chinese radish cake
- Dim sum lo bak go
- Cantonese turnip dish
- Lunar New Year turnip cake
- Homemade lo bak go recipe
Key Ingredients in Traditional Lo Bak Go
To make an authentic turnip cake, you’ll need a few key ingredients. Each plays a big role in how the dish tastes and feels.
🧂 Core Ingredients Breakdown
Ingredient Role in the Dish: the cake and a light bite. Rice Flour- Creates the soft, bouncy texture. Cured Meats- Adds saltiness and deep umami flavor. Dried Shrimp- Enhances aroma and gives a savory punch. Aromatics- Garlic, scallions, and shallots for depthSeasoningsWhite pepper, soy sauce, sesame oil
📝 Real-World Tip:
Use fresh daikon, not pre-shredded or canned. Fresh daikon gives more moisture and better flavor.
🥢 Why Rice Flour Matters
The type of flour you use makes or breaks the texture:
- Use pure rice flour (not glutinous rice flour).
- Too much flour? The cake gets rubbery.
- Too little? It won’t hold its shape.
What Does Turnip Cake Taste Like?
Turnip cake has a savory, rich, and earthy flavor. It’s mildly sweet from the daikon and a little salty from the meats and sauces.
💬 Taste Breakdown
Flavor NoteSourceUmamiChinese sausage, dried shrimp, mushroomsMild SweetnessDaikon radishSavorySoy sauce, garlic, shallotsPeppery KickWhite pepperToasty FinishPan-frying the steamed cake
🤔 Real-Life Example
“At first, my son said, ‘This smells strong!’ But after one bite, he asked for seconds. That’s turnip cake– it grows on you fast.”
🧠 Fun Fact
- Texture = Key. Good lo bak go is creamy inside, not dense or rubbery.
- A crispy pan-fried edge is a must for restaurant-quality texture.
Step-by-Step: How to Make Turnip Cake at Home
🍳 Ingredients
- 1 large daikon radish (about 2 lbs)
- 1 cup rice flour
- 2 links of Chinese sausage, diced
- ¼ cup dried shrimp, soaked and chopped
- 3-4 shiitake mushrooms, soaked and chopped
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tsp white pepper
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
👨🍳 Instructions
- Shred the daikon and cook it down over medium heat for 10-12 minutes. Keep the juice.
- In a bowl, mix rice flour with the cooled daikon and juice to form a thick batter.
- Sauté aromatics, meats, and shrimp until fragrant.
- Stir everything into the batter. Mix well.
- Pour into a greased loaf pan or dish.
- Steam for 45-60 minutes until firm.
- Cool completely, slice, and pan-fry until golden on both sides.
🧪 Case Study: Homemade vs. Restaurant
FeatureHomemade Lo Bak GoRestaurant Lo Bak GoFlavorRich, personalizedSometimes bland or too saltyFillingsMore generousOften minimal to cut costTextureSmoother, more tenderCan be rubbery or too firmFreshnessAlways freshPre-steamed and reheated.
Vegetarian Lo Bak Go: What to Use Instead of Meat
You don’t need meat to enjoy turnip cake. A vegetarian version can still be deeply flavorful.
🌱 Best Meat Substitutes
Substitute Whytexture Fermented tofu Salty It Works Shiitake mushrooms Umami-rich, chewy texture Fermented tofu Salty and complex in flavor Dried seaweed Adds depth and ocean flavor Soy-based sausage Keeps the traditional feel Fried shallots Sweet-savory crunch
💬 Quote from a Reader
“I’m a vegetarian and thought I’d never enjoy lo bak go again. Your version with mushrooms and fermented tofu blew me away!” – Wei L., Singapore
⚖️ Comparison Table
Ingredient Type Traditional Lo Bak Go Vegetarian Version Cured meats Yes No Mushrooms Optional Must-have Fermented tofu No Yes Dried shrimp Yes No Texture Chewy + savory Earthy + umami-rich
Optional Add-Ins for More Flavor and Texture
Want to elevate your lo bak go? Here are some amazing ingredients you can mix in.
🧺 Popular Add-Ins
- Chestnuts – sweet crunch
- Dried scallops – intense umami
- Green onions – freshness
- White pepper – spicy edge
- Chili flakes – for heat
🧠 Pro Tips
- Chop everything finely so it blends well into the cake.
- Balance is key: too many mix-ins can make the texture fall apart.
🔥 Quick Flavor Combos
Combo Ingredients Used Classic Umami Shrimp + sausage + mushrooms Sweet Crunch Daikon + chestnuts + scallions. Spicy Edge: Sausage + chili oil + white pepper Veggie UmamiMushroom + soy sauce + fermented tofu
Why Turnip Cake Is Eaten for Lunar New Year
Lo bak go is a symbol of prosperity. The word “go” (糕) sounds like “tall” or “high”, meaning growth and progress.
🧧 Cultural Significance
- Eaten during Lunar New Year for luck and success.
- A staple on the New Year’s family table.
- Often shared as gifts among friends and neighbors.
📜 Family Tradition Example
“Every Lunar New Year, my mom makes four trays of turnip cake. We eat some, and she gifts the rest to friends. It’s not just food-it’s love.”
🎉 Fun Fact
- In Hong Kong, families often line up at bakeries to buy lo bak go before the holiday.
- Homemade versions are preferred, as they’re richer in flavor and meaning.
How to Serve Turnip Cake (and with What)
You can enjoy turnip cake in many ways. Most people eat it pan-fried with dipping sauces.
🍽️ Best Ways to Serve
- Pan-fried until golden brown
- Steamed and sliced thick
- Topped with chili crisp or XO sauce
🥣 Sauce Ideas
SauceFlavor ProfileSoy sauceSalty, classicXO sauceSpicy, umami-richChili crispCrunchy and spicyHoisin sauceSweet-savory glazeGarlic vinegar dipTangy and bold
🧠 Smart Pairings
- Congee – soft and savory combo
- Soy milk – classic dim sum drink pairing
- Scallion pancakes – adds crispness
Storage, Freezing, and Reheating Tips
Turnip cake stores very well, making it great for meal prep.
🧊 Storing Tips
- Keep in the fridge for up to 5 days
- Wrap tightly to keep moisture in
- Slice before storing for easy use
❄️ Freezing Tips
- Wrap slices in parchment and foil
- Freeze up to 3 months
- Thaw in the fridge before frying
🔥 Reheating Methods
MethodResultPan-fryBest texture: crispy + softSteamSoft and moistMicrowaveFast, but less crispy
Final Thoughts
Turnip cake (lo bak go) is more than just a dish- it’s a story. A slice of tradition passed down through generations. From the moment you start shredding the daikon to the final crispy pan-fried bite, every step is filled with warmth and care.
What makes it truly special? It’s the love you pour into it. Whether it’s for Lunar New Year, a weekend brunch, or a cozy family dinner, lo bak go always delivers comfort. It’s savory, soft, a little crisp, and deeply satisfying.
This dish reminds us that homemade food often tastes better than what we get at a restaurant. Why? Because you can load it with the good stuff- extra mushrooms, more daikon, or your favorite add-ins. You control the flavor, the texture, and the portion.
Even if you’re new to Chinese cooking, turnip cake is surprisingly easy once you understand the basics. The trick is in balancing the ingredients: not too much flour, enough moisture from the radish, and a variety of flavorful fillings. The result? A cake that’s soft and smooth inside, crispy on the outside, and packed with umami-rich flavor.
And let’s not forget-you can make it vegetarian, freeze it for later, and serve it up in countless ways.
So the next time you’re thinking about what to make for brunch or a special celebration, give this classic a try. It’s a cultural treasure, a comfort food, and an easy way to bring family together around the table.
With just a little time and love, you’ll be able to make a perfect turnip cake– one that’s rich in both flavor and meaning.
FAQs
What is turnip cake made of?
Turnip cake is made from daikon radish, rice flour, and often includes Chinese sausage, dried shrimp, and mushrooms. It’s steamed and then pan-fried for a crispy finish.
Is turnip cake made from turnips?
Nope! Despite the name, turnip cake is made with daikon radish, not Western turnips. Daikon is a type of white radish commonly used in Asian cooking.
Can I make turnip cake without meat?
Yes! Use mushrooms, fermented tofu, or vegetarian sausage. These swaps keep the dish flavorful while making it plant-based. You won’t miss the meat!
How do you reheat turnip cake?
The best way is to pan-fry it until golden brown. You can also steam it or microwave it, but pan-frying gives the best texture-crispy outside, soft inside.
Why is turnip cake eaten during the Lunar New Year?
Turnip cake is a symbol of luck and rising fortune. The word “go” sounds like “high” in Chinese, making it a popular dish for celebrating growth and prosperity.
