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Dim sum pieces in a bamboo steamer

Pan-fried radish cake with lap cheong sausage

Chinese Turnip Cake

Chinese Turnip Cake

1h 25mMedium

Prep Time

25 min

Cook Time

1 hr

Total Time

1 hr 25 min

Servings

8

8 servings

Difficulty

Medium

Cost

Budget

$

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Chinese Turnip Cake

Pan-fried radish cake with lap cheong sausage

Savory steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried until golden and crispy. A dim sum and Lunar New Year essential.

25m

Prep Time

60m

Cook Time

85m

Total Time

8

Servings

Medium

Difficulty

Budget $

Cost

Chinese CuisineSide DishAppetizerSnackDairy-Free
Sarah Chen
Sarah Chen

September 14, 2024(Updated April 13, 2026)

Lo bak go is one of the most anticipated dishes during Chinese New Year celebrations and a year-round dim sum favorite. The soft interior contrasts beautifully with the crispy pan-fried exterior.

Why This Recipe Works

Cooking the daikon first removes excess moisture and concentrates its flavor. Steaming the batter sets the starch, while pan-frying later creates the irresistible golden crust.

Ingredients

  • 1 lb daikon radish, shredded
  • 1 cup rice flour
  • 2 Chinese sausages (lap cheong), diced
  • 2 tbsp dried shrimp, soaked and chopped
  • 2 scallions, chopped
  • 1 tbsp soy sauce

Instructions

  1. 1

    Cook shredded daikon in water until soft, about 15 minutes. Reserve the cooking liquid.

  2. 2

    Mix rice flour with 1 cup of the reserved daikon liquid until smooth. Stir in the cooked daikon.

  3. 3

    Stir-fry diced Chinese sausage and dried shrimp until fragrant. Add to the rice flour batter with scallions and soy sauce.

  4. 4

    Pour into a greased square pan and steam for 45 minutes until firm. Cool completely and refrigerate.

  5. 5

    Slice into rectangles and pan-fry in oil until golden and crispy on both sides. Serve with chili sauce.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Arrange on a platter for easy sharing at your next gathering

Substitutions

Chinese sausageBacon, diced

Smokier flavor but similar fatty richness

Dried shrimpDried shiitake mushrooms, diced

Great umami alternative for shellfish allergies

DepthPantry

Test Kitchen Pick

Soy Sauce

Helpful Pantry Staple

Why the soy sauce matters

This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.

This pantry choice affects depth more than most seasonings here.

  • Builds savory backbone quickly
  • Useful across stir-fries, marinades, and dipping sauces

A better soy sauce is one of the easiest pantry upgrades for Asian cooking.

Shop soy sauce for this recipe

Tips & Storage

Pro Tips

  • Let the steamed cake cool completely and chill overnight for the cleanest slices.

  • Pan-fry on medium heat for a crispy exterior without burning.

Storage

Refrigerate unfried cake wrapped tightly for up to 5 days.

Reheating

Pan-fry slices until heated through and crispy. Avoid microwaving.

Nutrition Facts

Per serving (30mg) · 8 servings

Calories180
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein6g
Carbohydrates5g
Fat28g
Fiber420mg
Sugar1g
Sodium3g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is daikon radish?
A large, mild white radish also called Chinese radish, found in Asian grocery stores.
Can I skip the Chinese sausage?
Yes, add extra dried mushrooms for umami in a vegetarian version.

Explore More

More Chinese RecipesMore Side DishMore AppetizerMore SnackDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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