🥢 Steamed Chinese Turnip Cake with Chinese Sausage

This traditional luóbo gāo is made with grated Chinese turnip (daikon), savory Chinese sausage, and rice flour. Steamed until tender and sliceable, it’s mildly sweet from the turnip and deeply savory from the sausage—a classic dim sum favorite.

Course Appetizer, Breakfast, Side Dish

Cuisine Cantonese, Chinese, Dim Sum

Keyword Chinese sausage turnip cake, Chinese turnip cake, daikon radish cake, dim sum turnip cake, luobo gao, steamed turnip cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings 8 servings

Calories 170kcal

Cost $7 for entire recipe

Equipment

Steamer or large pot with steaming rack
heatproof pan or cake pan (8×8-inch or similar)
box grater
saucepan
skillet
Mixing bowl
Whisk
measuring cups
Spatula
foil or lid
Knife for slicing

Ingredients

1½ lbs Chinese turnip daikon, peeled and grated
1 Chinese sausage lap cheong, finely diced
1 tbsp dried shrimp finely chopped (optional but traditional)
2 scallions finely sliced
1¼ cups rice flour
1 cup water plus turnip liquid
1 tbsp neutral oil
1 tsp sugar
¾ tsp salt adjust to taste
½ tsp white pepper

Instructions

Cook the turnip

Place grated turnip in a saucepan. Cook over medium heat for 5–7 minutes, stirring, until softened and releasing liquid.
Measure 1 cup of the turnip cooking liquid (top up with water if needed). Set aside.

Sauté the fillings

Heat oil in a skillet. Add Chinese sausage and dried shrimp (if using). Cook until fragrant and slightly glossy, about 2–3 minutes.
Add scallions briefly, then remove from heat.

Mix the batter

In a bowl, whisk rice flour with the reserved liquid until smooth.
Stir in cooked turnip, sausage mixture, sugar, salt, and white pepper. The batter should be thick but pourable.

Steam

Lightly oil a heatproof pan (8×8 or similar). Pour in the mixture and smooth the top.
Steam over medium-high heat for 45–55 minutes, until firm and translucent.

Cool & set

Let cool completely, then refrigerate at least 2 hours (overnight is best) before slicing.

Notes

To Serve

Slice and enjoy as-is (steamed)
Or pan-fry slices in a little oil until golden and crisp on both sides

Variations

Vegetarian: Replace sausage with sautéed mushrooms
Extra savory: Add a splash of mushroom soy sauce
Crispier edges: Pan-fry in a nonstick skillet after chilling

Serving Ideas

With chili oil or XO sauce
Alongside jasmine tea
As part of a dim sum spread with dumplings and buns

📝 Recipe Notes – Steamed Chinese Turnip Cake (Luobo Gao)

Turnip choice: Use Chinese turnip (daikon). It should feel heavy and firm with smooth skin—older or spongy turnips can taste bitter.
Grating size matters: Medium-fine grating gives the best texture. Too fine = gummy, too coarse = crumbly.
Turnip liquid is key: Always use the liquid released from cooking the turnip—it adds sweetness and flavor. Top up with water only if needed.
Rice flour only: Do not substitute glutinous rice flour; it will make the cake sticky instead of sliceable.
Chinese sausage: Dice very small so the fat distributes evenly. A little goes a long way.
Optional dried shrimp: Traditional but optional—adds umami depth. Finely chop so it blends into the cake.
Batter texture: Should be thick but pourable, similar to loose oatmeal. If too thick, add 1–2 tbsp water.
Steaming tip: Cover the pan loosely with foil or a lid to prevent condensation from dripping onto the cake.
Doneness test: A chopstick inserted in the center should come out mostly clean and the cake should look translucent.
Cooling is essential: The cake must cool completely and chill before slicing, or it will fall apart.
Storage: Keeps well refrigerated for up to 4 days; slices can be pan-fried straight from the fridge.
Serving: Delicious steamed, but even better pan-fried until golden and crisp on the outside.