Steamed turnip cake / Loh bak goh

It so happens that I picked up this free Chinese daily a week ago and while I was browsing it , only the photos as I can't read Chinese , I saw this steamed turnip recipe . I wasn't planning on posting another loh bak goh recipe but when I saw another variation , more cornstarch compare to rice flour , I was intrigued heh ! In the recipe that I usually use , it's more rice flour than the other way around so I decided to make it to check whether it is more better than the one I previously made .

I often wonder how did they make those turnip cake that they serve at the Chinese restaurant . Compare to homecooked one which is a bit softer , the restaurant version is more of a sturdier version , compact yet still soft . I think they used more cornstarch than rice flour , this recipe is almost similar to the ones that you can have at some Chinese resto here .

I love turnip cake , so don't mind my rambling about its texture , okay ?! lol

I don't know if the procedure in making this steamed cake is lost in translation . I forgot to ask my translator whether the turnip is supposed to be grated rather than diced and yeah , I diced it ugh ! It took me about 25 minutes to diced the turnip , grating it will take about 5 minutes , darn ! But there was no noticeable difference in texture when you eat it . When I make it again , I'll reduced the cornstarch to 100 grams and use a bit more rice flour  , I find that it tastes a bit cornstarchy , for a lack of a better word . Oh , don't be stingy when greasing the pan , trust me , using that much oil will make getting off the steamed turnip cake out of the round pan so much easier , though you can get away by only using 1 1/2 to 2 teaspoons .

Recipe adapted from Knorr newspaper ad or check Chinese recipe here . The procedure is slightly different for the original . Translation by Sofanfan

My slight modifications in red

1200 grams turnip , cut into small dices 1130 grams , peeled weight 
150 grams cornstarch 
75 grams rice flour  
250 ml water
3 pieces dried mushrooms , soaked and cut in small dices 
2 pieces lap cheong / Chinese sausage 3 pieces , two lap cheong and one yuen cheong 
40 grams dried shrimps , soaked and coarsely chopped 30 grams 
1 1/2 teaspoons chicken powder 1/2 teaspoon
1/4 teaspoon coarse salt
1 teaspoon sugar brown sugar
a dash of ground white pepper

1 tablespoon oil , for greasing the pan 

To garnish :

some diced spring onion
some toasted sesame seeds 

* Grease an 8 x 3-inch round cake pan with 1 tablespoon of oil , set aside .

* Heat wok , add in the Chinese sausage , cook over medium heat for 2-3 minutes until it renders some fat then add in the shrimps and mushrooms , cook for 2 more minutes . Transfer to a plate , set aside .

* In the same pan / wok , add in the diced turnip , water and sugar , cover and cook over medium heat , stirring from time to time ,  for 10 minutes or until turnip softens . Strain mixture over a mixing bowl and put turnip back into the pan .

* Combine cornstarch , rice flour , chicken powder , salt and ground white pepper and add it into the hot turnip water ; whisk together until well combined .

* Add the Chinese sausage mixture into the pan with the turnip , stir until combine then pour in the rice flour and cornstarch mixture , adjust seasoning , if needed . Turn heat to medium and keep stirring until mixture thickens , about 1 minute or so . Take pan off heat and transfer mixture into the prepared pan .

* Steam over medium-high heat for 45 to 50 minutes . Sprinkle some sesame seeds on top of the cooked turnip cake and leave it inside the wok , covered , to cool completely .

* Run a knife around the pan and transfer the turnip cake into the plate , top with some sesame seeds and sliced spring onion . Cut into slices and pan fry , serve with chili sauce or hoisin sauce . 

I'm linking this post to Cook and Celebrate : CNY 2015 . This bloghop event is organized by Zoe of Bake for Happy Kids , Yen of Eat your Heart Out and Diana of The Domestic Goddess Wannabe



  1. Looks so good Anne! If I can do that, I can start having Chinese New Year celebration excuse earlier than everybody in the whole of China and Hong Kong LOL!

  2. It turned out perfect, Anne. I haven't had any turnip or taro cake in ages..wish I could get to taste some of yours. It looks really tasty.

  3. I would never thought to use more cornflour than rice flour in a loh bak gou recipe, guess it must be very soft. Looks good, especially after fried. Love it with some chilli sauce on the side. Thanks for sharing.

  4. Hi Anne,
    What an interesting recipe. I guess grating the turnip would have been easier. But just think of those poor little fingers of yours. I don't think I have ever tried a Steamed Turnip Cake. I would love to though. Not only does it look delicious, the ingredients sound so diverse.

    Thank you so much for sharing, Anne...

  5. Hi Anne,

    I reckon homemade turnip cake is always better because you can put more lap cheong and turnip!!! Yours look very delicious!

    Thanks for the tip about greasing the pan... I will remember if I make mine!


  6. Thank you for this recipe. I am so going to try making this one day!

  7. It looks wonderful! I've never cooked a turnip!!!! maybe I should start with this:)

  8. Hi Anne,
    Oooohhh....that sure looks good! I love turnip cake, and yes I usually use more rice flour too. Whenever I go to a dim sum restaurant, I would never fail to order the fried pieces of loh bak goh!

  9. You must really love loh bak goh... I will try making this once my kids start appreciating it. :)

  10. Yummy! My favourite. Love to eat with sweet sauce 😄


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