Chinese Turnip Cake (Lo Bak Gao, 蘿蔔糕)

  Chinese Turnip Cake (Lo Bak Gao, 蘿蔔糕)  

Chinese Turnip Cake, Lo Pak Gao 蘿蔔糕,  is my all time favorite, you can find this all year round in Dim Sum restaurants. Yet, you can never compare with homemade ones, as they are far more tasty than the commercial ones, the ones in the restaurants usually are rather stiff and do not have enough turnips and taste too floury.

I am actually reposting this recipe, I hope to post some nicer photos. I haven’t made it for a long time. I am very happy that this is is very successful which proved this recipe truly works. Just remember the 5:1 Radish : Rice Flour ratio, the amount of stock is same as the amount of the rice flour. e.g. 350g white flour, you will need 350ml of stock. Of course, you may need to adjust the amount of flour and or liquid if necessary to get the correct consistency.

Long story cut short, as I hope to post this in time before the Year of Wood Horse arrives. I wish you all a very successful and healthy year !!!!!


Chinese Radish Cake










  1. white radish (other names: chinese radish/ turnip or daikon) ~ 1.65kg for this time
  2. white rice flour 330g
  3. white radish : rice flour (5:1)
  4. 4 chinese sausages  (mix of pork ones and the duck liver ones, usually available only in Winter)
  5. dried chinese mushrooms
  6. dried scallops
  7. dried shrimps (optional)
  8. handul of shallots
  9. a bunch of coriander
  10. finely chopped spring onion
  11. approx 350ml chicken stock or water soaked from mushrooms and dried scallops
  12. 2 -3 tbsp corn starch dissolved in little cold water
  13. 1 tsp salt
  14. 2 tsp sugar
  15. pinches of white pepper


  1. Hydrate the dried scallops, dried mushrooms and shrimps in separate bowls of hot water for a few hours or overnight, finely chopped
  2. Cut the chinese sausages into thin slices or small cubes (both are fine either way)
  3. Finely chopped the shallots
  4. Separate the leaves and stalks of the coriander, cut the stalks into small pieces
  5. Coarsely grate the white radish, set aside. (I have now learnt that you can use food processor which gives the same results and save you a lot of time and energy)
  6. Heat up a wok or frying pan at medium high heat, add in the chinese sausages, stir-frying  for a few minutes, you will see some oil will come out from the sausages (like the bacon), you can then gradually add in shallots, mushrooms, scallops and shrimps, keep stir frying them for a few minutes until they are semi-cooked.
  7. Boil the chicken stock  in a deep pan of another wok if you have available, and add in the grated radish, keep stirring and cook until the radish is soft and transparent.
  8. Stirred in the chinese sausages mixture and coriander stalks into the cooked radish.
  9. Turn off the heat, wait for a while about 5-10 mins, and pour in the rice flour and corn starch, keep stirring and then add in the salt, pepper, sugar. By this time, you will result to have a half cooked thick paste. Funny enough the rice flour can dissolve directly to the mixture without pre-dissolved in water but do prepare some cold water aside to adjust the paste where necessary, this part is the most important to get a correct consistency.
  10. Generously oil 2 baking tins and transfer the paste mixture to cake baking tins (you can use the disposable aluminium ones too)
  11. Steam each tin/ tray for an hour at high heat first, when the water is boiling turn to medium high heat.
  12. When it is cooked, remove from heat and sprinkle the coriander leaves on top as garnish.
  13. Let the cakes to cool down completely before turning them to large plates.
  14. Cut into slices and panfry until slight brown and crispy on the outside.  Serve with XO sauce or chili sauce if preferred.
  15. You can also cut a portion in small cubes and stir fry with some bean sprouts XO sauce, I learnt it from the restaurant served as a contemporary dim sum.
  16. Alternatively, if you want the panfried ones too heavy, I like cutting big cube and reheat by steaming it and pour a little soy sauce on it.


Step 9 is the most critical, remember to turn off the heat when adding in the rice flour. Keep mixing the rice flour through to avoid sticking at the bottom or burning.


Other Info

  Recipe Type : Snack
  Preparation Time : 06:00
  Cooking Time : 01:00
  Total Time : 07:00
  Yield : 2 baking trays
  Rating :      

1 Response

  1. A delicious speciality! I have made that cake ponce and loved it. Marc is so cute.

    Happy Chinese New Year!



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