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Turnip cake
Turnip cake
Turnip cake
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Turnip cake
Alternative namesRadish cake
CourseDim sum, yum cha
Place of originSouthern China
Region or stateChinese-speaking areas
Main ingredientsShredded radish (typically Chinese radish), plain rice flour
VariationsFried, steamed, chai tow kway
  •   Media: Turnip cake
Turnip cake
Chinese name
Traditional Chinese蘿蔔糕
Simplified Chinese萝卜糕
Literal meaningradish cake
Transcriptions
Standard Mandarin
Hanyu Pinyinluóbo gāo
IPA[lwǒpwokáʊ]
Yue: Cantonese
Yale Romanizationlòbaahk gōu
Jyutpinglo⁴ baak⁶ gou¹
IPA[lɔ˩pak̚˨kɔw˥]
Alternative Chinese name
Chinese菜頭粿
Transcriptions
Southern Min
Hokkien POJchhài-thâu-kóe,
chhài-thâu-ké
Burmese name
Burmeseအော်ကေ့ကျီ
IPA[ɔ̀kḛʧì]
Vietnamese name
Vietnamesebánh củ cải

Turnip cake is a Chinese dim sum dish. The less common name radish cake is more accurate, as Western-style turnips are not used in the dish but rather shredded radish (typically Chinese radish) and plain rice flour. It is traditionally called carrot cake in Singapore.

Turnip cake is commonly served in Cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish (菜頭; chhài-thâu) is a homophone for "good fortune" (好彩頭; hó-chhái-thâu) in the Hokkien language.[1] In Taiwan, turnip cake is also commonly eaten as part of breakfast.

Names

[edit]

The dish is known as "fried carrot cake" or simply "carrot cake" in Southeast Asian countries, as the word for daikon, one of its main ingredients, can also refer to a carrot (紅菜頭; âng-chhài-thâu; 'red radish'). There is no connection between this dish and the sweet Western carrot cake. It is called "carrot cake" because of a loose English translation of chhài-thâu-kóe, which caught on among the non-native speaking diners. This misnomer gave the title to a popular guidebook on Singapore's street food, There's No Carrot in Carrot Cake, which was written by Ruth Wan, Roger Hiew, and Leslie Tay, published by Epigram Books in 2010.[2]

In Cantonese, carrot is called 紅蘿蔔 (Hung Lo Bak)(red carrot), where as daikon radish is call 白蘿蔔 (Bak Lo Bak),(white carrot). since turnip cakes 蘿蔔糕 (Lo Bak Go) are made of "white carrot" therefore it is call carrot cake in both Cantonese and Mandarin. The Chinese term 糕 (go)has two translation, pudding or cake depending on how it is used.

People call daikon radish a turnip because of its similar appearance to a white turnip and confusion in translation and culinary history.

Preparation

[edit]
As dim sum

To prepare a turnip cake, roots of Chinese radish are first shredded.[3] Chinese radish, either the white-and-green variety or the all-white variety, is one of the key ingredients since it makes up a large portion of the cake. The other key ingredients are water and rice flour. Corn starch is sometimes added as it aids in binding the cake together, especially when a large number of additional ingredients (see list below) are added. The ingredients are stirred together until combined.

Additional ingredients that provide umami flavouring can be also added. They include diced or minced pieces of:

These flavoring ingredients may first be stir-fried before being added to the radish and flour/starch mixture. Somewhat more luxurious cakes will add larger amounts of these ingredients directly to the mixture. Cheaper variants, especially those sold in dim sum restaurants, will often have just a sprinkling on the top, to keep costs down.

This combined mixture is then poured in a steamer lined with greased aluminum foil or cellophane, and steamed at high heat for 40 to 60 minutes until it solidifies into a gelatinous mass.

For those with allergies to radishes, some recipes substitute turnip for radish.[citation needed] Taro or pumpkin cakes are other variants to it.

Uses

[edit]
Turnip cake made into dark (with dark soy and molasses) and light (salt and fish sauce)-styled chai tow kway

Although the steamed turnip cakes can be consumed straight with soy sauce, they are commonly cooked again to add additional flavors. For instance, turnip cake can be sliced into rectangular pieces when cooled and then pan-fried until both sides turn golden. It is served with chili sauce and/or hoisin sauce on the side as condiments.

Turnip cake can also be stir-fried and made into the dish chai tow kway.

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Turnip cake

View on Grokipedia
from Grokipedia
Turnip cake (Chinese: 蘿蔔糕; : lo4 bak1 gou1), also known as radish cake or loh bak goh in , is a savory dish originating from southern , consisting of a dense, steamed cake made primarily from shredded radish mixed with and water. Despite its English name, the dish uses radish (Raphanus sativus var. longipinnatus), a long white variety also called Chinese turnip or Japanese , rather than the smaller Western . The batter typically incorporates add-ins like diced (lap cheong), , mushrooms, and sometimes dried scallops for flavor, with common ratios of radish to ranging from 7:3 to 8:1 by weight. After steaming for about 45 minutes until firm, the cake is cooled, sliced, and often pan-fried to develop a crispy exterior while retaining a soft, chewy interior, served with condiments like , , or . A staple in Cantonese teahouses and dim sum restaurants, turnip cake is enjoyed year-round but holds special significance during Lunar New Year celebrations, when it is homemade or gifted as a symbol of prosperity and good fortune. This symbolism stems from phonetic homonyms in Chinese dialects: "radish" (luóbo or loh bak) sounds like words meaning "good fortune" or "luck," while "cake" (gāo) evokes "rise" or "tall," implying upward progress in the new year. The dish likely emerged in southern China, such as Guangdong province, where affordable winter radishes were abundant and used by poorer communities to create filling, seasonal foods, though some accounts trace early radish cake forms to radish-producing regions like Shandong in northern China. Modern variations reflect regional and innovative twists, including additions like , , or in upscale restaurants, while maintaining the core balance of radish's subtle sweetness and the batter's glutinous texture. It remains a beloved item in global Chinese diaspora communities, often featured in brunches alongside other steamed or fried specialties.

Names and Etymology

Alternative Names

The turnip cake, a staple in Chinese dim sum cuisine, is referred to by several names that reflect linguistic, regional, and translational variations. In English, the most common designation is "turnip cake," a term popularized by early Chinese restaurants in the West, though " cake" is increasingly recognized as more accurate because the primary ingredient is ( sativus var. longipinnatus), not the used in Western cooking. In Chinese dialects, the dish is known as "lo bak go" (蘿蔔糕) in Cantonese romanization, derived from the words for (lo bak) and cake (go), and "luo bo gao" (蘿蔔糕 or 萝卜糕 in simplified Chinese) in Mandarin , where "luo bo" means and "gao" refers to a steamed . Regional adaptations introduce further nomenclature. In Hokkien-influenced areas, such as and , it is called "chai tow kway" (菜頭粿), where "chai tow" means and "kway" denotes cake; this name often applies to the pan-fried version and is sometimes mistranslated in English as "" in Singaporean hawker culture, despite the absence of carrots. The etymological confusion between "" and "" stems from phonetic similarities in —"daai tau choi" for turnip and "loh pak" for radish—leading to inconsistent translations in non-Chinese contexts, though modern culinary sources emphasize the radish base for precision. Note that "bak kwa," a barbecued jerky popular in Singaporean , is an entirely distinct dish and not related to turnip cake despite occasional superficial phonetic overlaps in .

Linguistic Origins

The term "lo bak go" (蘿蔔糕), the common name for the dish, derives from "lo bak," meaning , and "go," signifying or . In contrast, the Mandarin equivalent "luo bo gao" (蘿蔔糕 or 萝卜糕 in simplified Chinese) follows a similar structure, with "luo bo" referring to the same and "gao" denoting , reflecting the phonetic and semantic adaptations between the dialects. The variant "" (菜頭粿), prevalent in , emerged through Chinese migration patterns, particularly among Teochew communities from southern who settled in regions like and in the late . In , "chai tow" translates to (or interchangeably ), while "kway" means or pastry, adapting the original Teochew roots to local linguistic contexts. The English name "turnip cake" arises from a translation error, as the primary ingredient is daikon rather than the Western .

History and Origins

Early Development in

The turnip cake, known as lo bak go in , emerged as a traditional dish rooted in the agricultural practices of southern , particularly in province. Its development was influenced by the long history of radish cultivation in the region, where the daikon radish (Raphanus sativus var. longipinnatus) had been domesticated and grown for over 3,000 years, dating back to around the BCE. This versatile root vegetable, prized for its mild flavor and abundance in rural areas, formed the basis for simple steamed preparations in households, allowing families to transform surplus produce into filling foods. In eastern Guangdong's region, home to , the turnip cake took shape as a practical innovation among impoverished communities during historical periods of scarcity. Poor farmers, relying on inexpensive and easily grown white radishes, created the cake by mixing shredded radish with into a compact, steamed form. This reflected resourceful adaptations in traditional Chinese cooking. The dish's portability made it suitable for laborers in various Chinese communities, including those in rural areas and coastal regions. The name lo bak go, translating to "radish cake," directly underscores its core ingredient and early utilitarian purpose, distinguishing it from sweeter confections in Chinese culinary traditions. While exact invention dates remain elusive, its association with Teochew practices highlights a key evolution in dim sum-like offerings, emphasizing sustenance over indulgence in pre-modern society; some accounts suggest early radish cake forms may trace to radish-producing regions like in northern .

Spread and Evolution

The turnip cake, with traditional origins in province in southern , began its global dissemination in the 19th and early 20th centuries through waves of Chinese immigration, particularly from Cantonese communities. Chinese laborers from migrated to , establishing vibrant Chinatowns in places like and , where the dish adapted into local hawker staples known as "white carrot cake" () by the mid-20th century. These immigrants introduced culinary traditions, including lo bak go, to urban markets and tea houses, blending it with regional flavors while preserving its steamed rice flour base. Simultaneously, immigrants arrived in during the and railroad construction in the mid-19th century, founding Chinatowns in cities such as , New York, , and . Here, turnip cake became a fixture in dim sum parlors catering to communities, evolving from a homemade treat to a communal dish symbolizing prosperity in settings. By the early 20th century, establishments like New York's , opened in 1920, featured it on menus, reflecting the dish's role in maintaining cultural ties amid exclusionary laws like the . In the , urban versions underwent significant evolution, incorporating preserved meats such as (lap cheong) and for enhanced , transforming the originally simpler rural recipe into a more flavorful restaurant offering. This adaptation gained prominence in Hong Kong's teahouses post-World War II, as economic recovery and urbanization led to the commercialization of (tea-drinking) culture, where items like turnip cake shifted from family kitchens to mass-produced trays in bustling eateries. By the 1980s, as globalized through expanded immigration and international travel, turnip cake solidified as a staple on menus worldwide, appearing in restaurants from to and evolving into a year-round delicacy beyond its festive origins.

Ingredients

Primary Ingredients

The primary ingredient in turnip cake, known as lo bak go in Cantonese, is daikon radish (Raphanus sativus var. longipinnatus), which is grated and forms the bulk of the batter. This large, mild-flavored contributes essential moisture—owing to its high of approximately 94.6%—along with a subtle and earthy undertone that defines the cake's soft, tender texture once steamed. Rice flour, derived from finely ground , serves as the binding agent, creating the characteristic chewy and cohesive structure of the cake by absorbing the daikon's released liquids during preparation. Unlike glutinous rice flour, regular is essential to achieve the desired non-sticky consistency that holds together without becoming overly gummy. or the natural cooking from the daikon is used to form a pourable batter, ensuring the mixture achieves a smooth, pudding-like consistency before steaming; this helps hydrate the fully for even gelatinization. Traditional recipes emphasize using fresh rather than dried varieties, as the fresh root's higher moisture content compared to Western turnips (which have about 91.9% ) naturally yields the required liquidity without excessive additions. Typical proportions in authentic recipes call for about 6 to 7 pounds of radish to 1 pound of by weight, though variations range from 4:1 to 5:1 depending on the daikon's moisture level and desired firmness. Cornstarch is sometimes incorporated at a ratio of 1 part to 8-10 parts to enhance binding and promote crispiness upon pan-frying, without altering the core gluten-free composition.

Variations in Additives

Turnip cakes are often enhanced with optional additives incorporated into the core and base to boost flavor and texture. Common umami-rich inclusions are , diced (lap cheong), and rehydrated mushrooms, which are typically stir-fried before mixing into the batter for a savory depth. , chopped and added for a fresh, aromatic contrast, further balance the richness of these proteins and fungi. Vegetarian variations historically emphasize mushrooms alone, omitting animal products like and to maintain while aligning with dietary preferences rooted in Buddhist influences on . These options, using rehydrated as the primary additive, provide a lighter yet flavorful alternative that has persisted in temple foods and home cooking. In modern Western adaptations, considerations have led to the development of seafood-free and nut-free variants, which exclude and while relying on mushrooms, , or plant-based proteins to replicate traditional savoriness. These adjustments cater to diverse dietary needs, ensuring accessibility without compromising the dish's essence.

Preparation

Steaming Process

The preparation of turnip cake begins with the , a crucial step to release its moisture and ensure even cooking. Typically, 1.5 to 2 pounds of is peeled and shredded using the large holes of a box or a for efficiency. Optional additives like and should be soaked in hot water to rehydrate before dicing; is diced raw. These additives are then stir-fried briefly in a over medium heat to release their flavors. The grated radish is added to the with the stir-fried additives and about 1 cup of water over medium heat for 10-12 minutes until softened, after which the is drained, pressing or squeezing out excess liquid if needed using a or , reserving approximately 1 cup of the flavorful radish water for the batter. Next, the is prepared by combining 5-8 ounces (about 1 to 1.5 cups) of (and optionally 1-2 tablespoons of cornstarch for added firmness) with the reserved radish liquid and additional water if needed, stirring until smooth. This is then mixed into the and additive along with seasonings like salt, , and . The combined batter is heated gently over low to medium heat, stirring continuously for 1-2 minutes until it thickens to a pourable, pancake-batter consistency that clings to the . For steaming, the batter is poured into greased containers, such as traditional 8- or 9-inch round tins, loaf pans, or even baskets lined with for easy release. The setup typically involves a or large pot with a steaming rack, where the water level must be maintained below the bottom of the containers—ideally starting with 2-3 inches of water—to generate steady without direct that could cause cracking or uneven cooking. occurs over medium heat for 45-60 minutes, depending on the pan size and thickness (shorter for shallower pans), until the cake is firm and a chopstick inserted comes out clean without sticky residue. Mid-steaming, the water level should be checked and replenished with hot water if low, ensuring consistent heat. The goal of this steaming process is to achieve a soft, pudding-like texture that is tender yet cohesive, allowing the cake to hold its shape upon cooling at for at least 2 hours or refrigeration overnight. This consistency arises from the gelatinization of starches during steaming, resulting in a moist interior that firms slightly as it cools without becoming dense or crumbly.

Pan-Frying and Finishing

After the steamed turnip cake has cooled completely, typically in the for several hours to firm up and prevent crumbling during handling, it is sliced into pieces approximately 1/4 to 1/2 inch (0.6-1.3 cm) thick using a sharp knife dipped in hot water for clean cuts. This cooling step ensures the cake holds its shape, allowing for even frying without falling apart. The slices are then pan-fried in a non-stick or well-seasoned skillet with a thin layer of neutral , heated over medium heat to achieve a golden, crispy exterior while preserving the soft interior. Each side is fried until evenly browned, with care taken not to disturb the pieces until they release naturally from the pan to ensure crisp edges. To avoid sogginess and promote uniform crisping, the pan should not be overcrowded; slices are best fried in batches if necessary. For added flavor, the fried slices can be brushed with a mixture of and either during the final moments of cooking or immediately after to enhance notes without overpowering the dish. Common toppings include a drizzle of for heat or a sprinkle of crispy fried shallots for texture and aroma, served alongside additional condiments like oyster sauce if desired. These finishing touches transform the steamed base into a contrasting crispy-savory treat.

Varieties

Regional Styles

The and style of turnip cake, known as lo bak go, emphasizes a soft, pudding-like texture achieved through a higher liquid-to-flour ratio in the batter, often around 7 parts to 3 parts . It incorporates generous amounts of savory add-ins such as (lap cheong) and for depth, which are stir-fried before mixing with grated and the flour slurry. The cake is steamed until set, then sliced into thick pieces and pan-fried to develop a golden, crispy crust while preserving the tender interior, making it a signature item served during or celebrations. In the Teochew or style, originating from the region in eastern , the turnip cake prioritizes preserved (chai po) as a key flavoring element, lending a salty, fermented tang that reduces reliance on meatier add-ins like . It employs a proportion of relative to often around 1:4 ( to flour), creating a soft, tender texture, and is traditionally steamed before optional stir- with eggs, , and . Home preparations in Teochew communities may skip the frying step entirely, serving the cake plain or simply sliced after to highlight the radish's natural sweetness. Southeast Asian variations, particularly in Singapore where it is called chai tow kway in the Teochew dialect, adapt the dish with local influences by topping the stir-fried cake with crushed peanuts for crunch and glazing it with a sweeter soy sauce mixture that incorporates caramelized elements. The base cake uses abundant daikon radish simmered to release juices, mixed with rice flour and minimal seasonings before baking or steaming, then cubed and wok-fried with preserved radish, eggs, and scallions for a savory omelette-like result. Distinct variants include the "white" version, kept light without dark soy, and the "black" version, enriched with sweet dark soy sauce for a glossy, bolder finish, reflecting the multicultural hawker food scene.

Modern Adaptations

In recent years, turnip cake has seen innovative vegan adaptations that replace traditional ingredients like and with plant-based alternatives such as , mushrooms, , and carrots to maintain savory flavors while appealing to dietary restrictions. These versions have gained popularity on the US West Coast, particularly in , where urban vegan communities incorporate them into dim sum-style meals. Gluten-free variations further modernize the dish by substituting or supplementing with alternative binders like almond flour or , reducing content and catering to low-carb or celiac-friendly diets without compromising the cake's chewy texture. Such adaptations emphasize for contemporary trends, often combining with vegan elements for broader appeal. Commercial developments since the 2000s include pre-packaged frozen turnip cakes, allowing convenient preparation at home by or directly from the freezer, which has expanded availability in Asian supermarkets worldwide. Additionally, air-frying methods have emerged as a low-oil alternative to traditional pan-frying, preheating slices at around 350–400°F for 8–10 minutes to achieve crispiness with minimal added fat, aligning with health-conscious cooking practices. Globally, Japanese-inspired fusions like integrate grated () into the batter for a lighter, -like consistency, often pan-fried and glazed with , reflecting cross-cultural influences in regions with strong Asian diaspora communities such as . These adaptations highlight turnip cake's versatility in blending Eastern culinary traditions with modern, localized twists.

Serving and Cultural Role

Traditional Uses

In the context of , turnip cake, known as lo bak go in , is traditionally sliced into rectangular pieces and pan-fried to achieve a crispy exterior before being served from carts during sessions in Cantonese teahouses. This preparation allows for easy sharing among diners, often accompanied by dipping sauces such as or to enhance its savory flavors. At home, turnip cake is commonly steamed as a whole and consumed hot, either as a item or alongside for family meals, providing a comforting and simple dish that highlights its soft, moist texture. This method emphasizes straightforward enjoyment without additional frying, making it suitable for everyday consumption in Chinese households. Portioning the cake into wedges or slices facilitates communal eating, a key aspect of Chinese culinary culture where dishes are shared among family or friends to foster togetherness during meals. The pan-fried finishing, when applied, adds a contrasting crispiness that complements the tender interior, often elevating its appeal in both home and restaurant settings.

Cultural Significance

The turnip cake, known as lo bak go or luóbo gāo in and Mandarin respectively, holds a prominent place in Chinese culinary traditions, particularly during the celebrations. This savory dish symbolizes prosperity and good fortune, rooted in linguistic homophones central to Chinese cultural symbolism. The term for "cake" (gāo) phonetically resembles "high" or "rise" (gāo), evoking wishes for elevating , advancement, and financial growth, often encapsulated in blessings like "step-by-step promotion" (bù bù gāo shēng). Similarly, the radish ingredient (chài-thâu or choi tau in dialects) sounds akin to phrases meaning "good luck" or "auspicious beginning," reinforcing its role as a for positive outcomes in the coming year. It is commonly prepared and shared during family gatherings, feasts, and as gifts, embodying communal harmony and generosity. Unlike sweeter treats, its savory profile—featuring steamed batter often enhanced with , , and mushrooms—offers a balanced contrast, making it a versatile staple in menus across , Teochew, and Taiwanese communities. This tradition underscores the broader cultural emphasis on seasonal, symbolic foods that foster optimism and renewal. Beyond the , the turnip cake's cultural resonance extends to everyday expressions of heritage in communities, where it appears in restaurants and home kitchens as a reminder of ancestral ingenuity. Its preparation rituals, often involving grating fresh by hand, preserve intergenerational knowledge and reinforce familial bonds, highlighting themes of resilience and adaptation in Chinese identity. In modern contexts, while commercial versions proliferate, the homemade iteration remains a poignant of cultural continuity and auspicious intent.

References

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  5. https://www.seriouseats.com/how-to-make-chinese-turnip-cake-law-bock-gow
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  9. https://www.seriouseats.com/fried-radish-cake-recipe
  10. https://junandtonic.com/blog/lo-bak-gou
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  24. https://www.madewithlau.com/recipes/chinese-turnip-cake
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  28. https://kneadandnosh.com/recipe/2021/11/luobo-gao/
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  31. http://eastmeetskitchen.com/videos/recipes/vegan-chinese-turnip-cakes/
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  37. https://mlfoodco.com/products/frozen-radish-turnip-cake-12x10pc
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  40. https://cookingwithdog.com/recipe/daikon-mochi/
  41. https://createeathappy.blogspot.com/2020/04/Daikon-Mochi.html
  42. https://woonheng.com/vegan-lo-bak-gou/
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