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A frontal shot of five radish cakes plated on a white bread plate. The surface of the turnip cakes are pan-seared until golden brown and crispy.

Turnip Cake (Luobo Gao)

Savory rice cake, steamed to a soft and velvety perfection, then pan-fried to create an irresistibly crispy surface. Eaten to bring in prosperity and good luck in the new year!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Breakfast, Lunch, Snack
Cuisine Asian, Chinese
Servings 32 pieces

Equipment

  • Cutting Board
  • Knife
  • Vegetable Peeler
  • Julienne Peeler
  • Mixing Bowl
  • Bamboo Steamer
  • 2 6" Round Cake Pans or 1 Glass Loaf Pan
  • Pan or Pot for Steamer
  • Spatula

Ingredients
 

  • 1 daikon (800 g peeled)
  • 1/3 cup Chinese-style bacon
  • 1 Chinese sausage link
  • 1/4 cup dried shrimp
  • 1.5 tsp fine sea salt
  • 2 tbsp neutral oil
  • 1/4 tsp white pepper powder
  • 1 lb rice flour
  • 1 cup wheat starch
  • 2.5 cups filtered water

Instructions
 

Prep

  • Begin by preparing the dried shrimp according to the package instructions. Quality ones may need a quick rinse, while others may require soaking. Drain the shrimp and set aside.
  • Finely dice the bacon and sausage.
  • Peel the daikon with a vegetable peeler, then use a julienne peeler to create thin strips. Once sliced, chop in half crosswise.
    Ingredients for Turnip Cake from top left to bottom right: shredded daikon, water, rice flour, Chinese sausage, wheat starch, dried shrimp, Chinese-style bacon, oil, white pepper powder, and salt
  • In a mixing bowl, combine wheat starch, rice flour, and water. Mix until dissolved; the consistency should resemble buttermilk.

Assemble

  • Heat a large skillet over medium-high heat for 2 mins. Add oil and let it heat for another minute. Add daikon and salt, tossing continuously until transparent, 6 mins.
  • Add white pepper, shrimp, Chinese bacon, Chinese sausage, and rice flour mixture. Stir fry until the mixture thickens into a paste.
  • Scoop the mixture into two 6” round cake pans or a glass loaf pan that fits inside your steamer perfectly. Cover each cake pan with plastic wrap. Next, use the bottom of one pan to press onto the surface of the other pan, ensuring even flattening and compression of the filling.
  • Remove the plastic wrap and set it aside. Steam until firm, 45 mins per pan.
  • Seal with plastic wrap, allow the radish cake to cool to room temperature, and then refrigerate overnight.

Cook

  • The next day, invert onto a cutting board. Slice into a square (4.5” x 4.5”), then slice into 16 equal pieces. Repeat. Pan-sear and serve plain, or with a combination of oyster sauce, sriracha, and cilantro.
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    A side angle shot of five turnip cakes stacked on a white bread plate

Notes

- For the best flavor, choose a slender daikon.
- This recipe precisely calls for one bag of rice flour, eliminating any concerns about having leftovers.
- Ensure the cake properly firms up overnight in the refrigerator, providing structure for pan frying.
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