Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕)

I posted a photo on Instagram earlier and did not expect the overwhelming number of recipe requests.  I shouldn’t be surprised, as lo bak go (蘿蔔糕) is a well loved dim sum item.  Moreover, it’s a Chinese New Year staple.

Savoury meat-studded steamed cakes (e.g. made with radish or taro root) and dessert steamed cakes (e.g. red bean, water chestnut, sticky brown sugar coconut) represent optimism towards a more prosperous year.  (“Cake” in Chinese is homonymic with “rising up”).

Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕) by Melody Gourmet Fury

Lo Bak Go has always been one of my favourite dim sum items growing up.  Now that my mom is so far away, it feels bittersweet to finally master it myself.

So here it is, my friends.  This is the ultimate recipe for the best Chinese radish cake that I’ve ever had, just in time for Lunar or Chinese New Year.  Exaggeration, you ask?  You be the judge.

Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕) by Melody Gourmet Fury

If you prefer the softer, steamed version over the pan fried one, simply increase the amount of liquid.  Also, mine is golden on top because I uncovered it in the oven for a few minutes.  Keep it covered if you want to keep it pale.

This particular recipe was passed down to me from an auntie that I love.  She learned how to make this traditional dish from a Michelin Star chef in Hong Kong.

I adapted the recipe by increasing the amount of Chinese sausage and bacon.  I also added dried scallops to fancy it up some more, but that’s entirely optional.  Also, depending on how juicy your radish is, you may want to adjust the amount of liquid or flour.  My grandmother would have simply told me to “adjust it by touch”.

Try it, enjoy it, and have a wonderful lunar new year!


Easy Recipe for the Best Chinese Radish or Turnip Cake (Lo Bak Go 蘿蔔糕)


  • 800 grams (about 2-3 radishes) white Asian radish or daikon, peel and jardiniere (batons) or julienne to desired thickness
  • 90 grams rice flour (not glutinous)
  • 50 grams water chestnut flour. Use rice flour if you cannot find this.
  • 2 tablespoon brown sugar, and more for tossing with the radish
  • 120 mL chicken stock
  • 1-2 links Chinese sausage, diced
  • 2 thin slabs Chinese bacon (cured pork belly), diced
  • 2 tablespoons Chinese cooking wine
  • Salt and white pepper to taste
  • Water
  • 2-4 (optional) dried scallops, soaked in water over night and shredded


  1. Toss the radish with 1 teaspoon of salt and 2 teaspoon of brown sugar. Steam for 20 minutes until tender.
  2. In the mean time, sauté the Chinese sausage and bacon in a heavy bottom pot until edges are golden. Deglaze with Chinese cooking wine. Turn off the heat.
  3. Add the steamed radish into the pot and toss with the meat.
  4. In a large bowl, combine the chicken stock, flours, and 200 mL of the liquid left from steaming the radish. Add 2 tablespoons of brown sugar, 2 teaspoons of salt, and white pepper to taste to the slurry.
  5. Pour the slurry in with the radish and meat mixture and stir to combine. Add the dried scallops if you have some on hand.
  6. Transfer the mixture to an oiled, heat resistant dish. Steam the mixture over medium heat for 1 hour. Alternatively, cover and bake in a bain-marie at 300ºF for 1 hour.
  7. Test for doneness with a skewer. It should be slightly soft, but not pasty.
  8. Allow it to cool completely. Slice into 1/2 inch slices and pan fry until golden brown. Serve with your favourite chili paste.


  1. May 13, 2014 by janice

    Have you ever tried steaming the turnip cake instead of baking?

  2. May 13, 2014 by Melody Fury

    Yup. Both work well!

  3. November 10, 2014 by Trish

    Can you please repost the recipe? It seems to have disappeared. Thanks

  4. November 11, 2014 by Melody Fury

    Hi Trish, it should work now. Sorry about that and I hope you enjoy it.

  5. November 11, 2014 by Trish

    Thanks so much, Melody! This has been my go to recipe for radish cake. It’s so good! Thanks for sharing the recipe.

  6. December 01, 2014 by Dee

    Sorry but I don’t see the recipe on the site. Can you please repost. Thanks.

  7. December 01, 2014 by Melody Fury

    Hi Dee, there appears to be a bug with the recipe plugin. You should be able to view it now. Sorry about that.

  8. December 02, 2014 by Dee

    Awesome. I see it now. Can’t wait to try.

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