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Turnip cake, also known as Daikon cake, or “lo bak go” in Cantonese, is a beloved dim sum dish that delivers a savoury, satisfying bite. With its crispy exterior and soft, slightly sweet interior, this cake is often enjoyed during Chinese New Year and other festive occasions. Despite its humble ingredients, turnip cake is a deliciously complex treat that will impress your guests and keep you coming back for more. This Turnip cake recipe brings a traditional favourite straight to your kitchen.
Ready to try your hand at this savoury delight?
- Cuisine: Chinese
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
Ingredients
Here are the turnip cake main ingredients you would need:
- 1 medium-sized daikon radish (about 3 cups shredded)
- 1 ½ cups rice flour
- 1 ½ cups water
- ½ cup dried shiitake mushrooms (soaked and chopped)
- ¼ cup Chinese sausage (lap cheong), diced
- ¼ cup cooked shrimp (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon white pepper
- ½ teaspoon sesame oil
- Salt, to taste
Baking Steps:
- Prepare the Daikon:
Peel the daikon and shred it using a grater. Squeeze out excess water from the shredded daikon using a cheesecloth or towel. Set aside the water for later use.
- Make the Batter:
In a large bowl, mix the rice flour with water, the reserved daikon water, soy sauce, oyster sauce, white pepper, and sesame oil. Stir to create a smooth batter.
- Cook the Filling:
Heat a pan over medium heat and sauté the Chinese sausage, shiitake mushrooms, and shrimp (if using) until the sausage is crispy and the mushrooms are soft. Add the shredded daikon and cook for a few more minutes, ensuring everything is well combined.
- Combine and Steam:
Pour the daikon mixture into the batter, stirring to combine. Transfer the mixture to a greased steaming tray or bowl. Steam on high heat for about 1 hour, or until the cake has set and is firm.
- Crisp the Cake:
Once steamed, let the cake cool before slicing into squares. Pan-fry the slices in a little oil until golden and crispy on both sides.
Tips for Achieving the Perfect Crispy Turnip Cake
- Let it Cool Before Frying:
Allow the steamed turnip cake to cool completely before slicing. This helps it firm up and crisp better when fried.
- Use a Non-Stick or Well-Seasoned Pan:
A non-stick or cast-iron skillet ensures the cake won’t stick and helps achieve an even, crispy crust.
- Fry on Medium-High Heat:
Medium-high heat is key for a golden, crispy exterior without burning the cake.
- Add Enough Oil:
Lightly coat the pan with oil to ensure an even, crispy finish without deep-frying.
- Avoid Overcrowding the Pan:
Fry in batches to avoid steaming and ensure each slice crisps evenly.
- Press Down Lightly:
Gently press down on each slice while frying to ensure even contact with the pan for a crispier surface.
- Rest on Paper Towels:
Let the fried slices rest on paper towels to remove excess oil and maintain crispiness.
Serve your crispy turnip cakes with a side of soy sauce or chilli sauce, and enjoy a delicious taste of traditional Chinese comfort food!