Chinese Turnip Cake Recipe Vegetarian Made Easy and Delicious

Chinese turnip cake, or lo bak go, is a beloved dim sum classic that’s both comforting and versatile. Traditionally made with daikon radish and rice flour, this savory cake is steamed and then pan-fried to golden perfection.

For vegetarians, this dish offers a delicious way to enjoy authentic flavors without sacrificing taste or texture. The subtle sweetness of the turnip combined with the umami of shiitake mushrooms and the crunch of water chestnuts creates a delightful medley in every bite.

Whether you’re preparing it for a festive brunch or a snack, this vegetarian Chinese turnip cake recipe is straightforward, wholesome, and utterly addictive. Plus, it’s a fantastic way to introduce your family and friends to traditional Chinese cuisine with a vegetarian twist.

Ready to bring a taste of dim sum right into your kitchen? Let’s dive into this easy-to-follow recipe that guarantees a soft, silky interior with a crisp, golden crust.

Why You’ll Love This Recipe

This vegetarian Chinese turnip cake recipe is perfect for both beginners and seasoned cooks. It uses simple, easily accessible ingredients that come together to create a dish rich in flavor and texture.

• Authentic taste: Captures the essence of traditional turnip cake without any meat.
• Vegetarian-friendly: Uses shiitake mushrooms and water chestnuts to add umami and crunch instead of pork.
• Make-ahead friendly: Can be steamed in advance and pan-fried just before serving.
• Versatile: Great for breakfast, dim sum, or as a snack with dipping sauces.
• Gluten-free option: Made with rice flour, suitable for gluten-sensitive diets.

Ingredients

• 2 large daikon radishes (about 1.5 pounds), peeled and grated
• 1 ½ cups rice flour
• ¼ cup cornstarch
• 4 dried shiitake mushrooms, soaked and diced
• ½ cup canned water chestnuts, chopped
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 teaspoon sesame oil
• ½ teaspoon white pepper
• 1 teaspoon sugar
• 2 cups water
• Vegetable oil for frying

Equipment

• Large mixing bowl
• Steamer or large pot with steaming rack
• 8-inch round cake pan or loaf pan
• Grater
• Knife and cutting board
• Non-stick frying pan or skillet
• Spatula
• Measuring cups and spoons

Instructions

1. Prepare the daikon: Peel and grate the daikon radishes. Place the grated daikon in a large bowl.
2. Cook the daikon: In a large pan, combine the grated daikon and 2 cups of water. Bring to a boil, reduce heat, and simmer for about 5 minutes until the radish is soft. Remove from heat and let it cool slightly. Drain the radish, reserving the cooking liquid.
3. Sauté the aromatics: Heat a bit of vegetable oil in a skillet over medium heat. Add the minced garlic, diced shiitake mushrooms, and chopped water chestnuts. Cook for 3-4 minutes until fragrant and slightly softened. Stir in soy sauce and sesame oil, then remove from heat.
4. Make the batter: In a large mixing bowl, combine rice flour, cornstarch, sugar, white pepper, and green onions. Add the cooked daikon, sautéed mushroom mixture, and reserved cooking liquid gradually. Stir well to form a smooth batter.
5. Steam the cake: Pour the batter into a greased 8-inch cake pan. Place in a steamer and steam over high heat for 45-50 minutes, or until the cake is firm and set. Insert a toothpick to check; it should come out clean.
6. Cool and set: Remove the pan from the steamer and let the turnip cake cool completely at room temperature. For best results, refrigerate for a few hours or overnight to firm up.
7. Slice and pan-fry: Once chilled, turn the cake out onto a cutting board and slice into ½-inch thick pieces. Heat vegetable oil in a non-stick pan over medium heat. Fry the slices until golden and crispy on both sides, about 3-4 minutes per side.
8. Serve: Serve hot with soy sauce, chili sauce, or your favorite dipping sauce.

Tips & Variations

“Make sure to drain the daikon well after simmering to avoid a watery batter, which can prevent the cake from setting properly.”

• Mushroom options: Substitute shiitake with cremini or oyster mushrooms for different textures.
• Add nuts: For a bit of crunch, sprinkle toasted pine nuts or chopped walnuts into the batter.
• Spice it up: Add finely chopped chili or a dash of chili oil for a mild kick.
• Gluten-free soy sauce: Use tamari or coconut aminos to keep it gluten-free.
• Storage: Leftover turnip cake keeps well in the fridge for 3-4 days and freezes beautifully.

Nutrition Facts

Serving Suggestions

This vegetarian turnip cake is wonderfully versatile. Serve it as part of a dim sum spread alongside steamed dumplings and vegetable buns.

It also pairs beautifully with a drizzle of soy sauce or a side of chili garlic sauce for an extra flavor boost.

For a complete meal, consider pairing it with stir-fried greens or a light cucumber salad. If you enjoy experimenting with flavors, try it with a dipping sauce made from hoisin sauce, sesame oil, and a splash of rice vinegar for a tangy twist.

For more recipes to complement your turnip cake, check out our Thelma Sanders Squash Recipe for a fresh vegetable side, or try the Pickled Cherry Pepper Recipe to add a spicy tang to your meal. For a sweet finish, the Peanut Butter Gelato Recipe is a delightful treat.

Conclusion

Vegetarian Chinese turnip cake is a delicious and satisfying dish that brings traditional flavors to your table without the use of meat. Its soft, silky texture combined with the crispy outer layer makes it a crowd-pleaser for any occasion.

This recipe is easy to prepare, adaptable to your taste preferences, and perfect for make-ahead meals.

Whether you’re new to Chinese cooking or a seasoned fan of dim sum, this turnip cake will quickly become a favorite in your recipe collection. It’s nourishing, flavorful, and a wonderful way to enjoy a classic dish with a vegetarian twist.

Give it a try and surprise your family with a homemade dim sum experience!

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