Pan-fried radish cake with lap cheong sausage
Chinese Turnip Cake
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Servings
8
8 servings
Difficulty
Medium
Cost
Budget
$
Chinese Turnip Cake
Pan-fried radish cake with lap cheong sausage
★4.4(13)
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
Sarah Chen
(Updated )
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.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Chinese Turnip Cake special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
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
Cook shredded daikon in water until soft, about 15 minutes. Reserve the cooking liquid.
- 2
Mix rice flour with 1 cup of the reserved daikon liquid until smooth. Stir in the cooked daikon.
- 3
Stir-fry diced Chinese sausage and dried shrimp until fragrant. Add to the rice flour batter with scallions and soy sauce.
- 4
Pour into a greased square pan and steam for 45 minutes until firm. Cool completely and refrigerate.
- 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
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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Pan-fry slices until heated through and crispy. Avoid microwaving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
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.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
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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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