There’s something about the smell of turnip cakes sizzling in a pan that takes me straight back to my childhood. Every year without fail, my mom would make big batches of these savoury cakes, and they were always a hit — friends, family, neighbours, everyone loved them.

In our culture, turnip cakes are more than just a tasty snack. They hold a special place, especially during Lunar New Year. They symbolize prosperity and good fortune for the year ahead, so they’ve always been a must on the table for a lucky start.

I couldn’t even count the hours my mom spent carefully prepping them, but she never seemed to mind. Seeing the smiles on everyone’s faces as they tucked in — that was what made it worthwhile for her. My sister and I especially loved when she served them hot and crispy straight from the pan with her homemade dipping sauce on the side. It’s a memory I’ll always cherish, and a tradition I love keeping alive now with my own boys.

The Tradition of Turnip Cakes: A Symbol of Prosperity and Good Fortune

In my culture, food is about more than just nourishment — it’s woven into our celebrations and reflects what we value and believe. Turnip cakes, or Lo Bak Go (蘿蔔糕), are a staple during festivals like Lunar New Year. And while they might seem humble on the surface, they carry a lot of meaning.

In Chinese culture, the word for radish — lo bak — sounds similar to the word for “good fortune” in certain dialects. Because of that little linguistic connection, eating these cakes is thought to bring blessings, abundance, and wealth for the year ahead. It’s one of those things that makes you appreciate how much meaning can be packed into something so simple.

But beyond the symbolism, it’s really the making and sharing of them that matters most. Passing around a plate of turnip cakes with the people you love is its own kind of ritual — a way to start the new year feeling connected and grateful. It’s funny how a simple radish cake can carry so much heart.

Part of what makes Lo Bak Go so special is that every ingredient has a job to do. Nothing is in there by accident. Here’s a quick look at what goes into a traditional turnip cake and why each one matters.

Fresh Daikon Radish

Don’t let the name fool you — while we call them turnip cakes, the star of the dish is actually daikon radish. It’s what gives the cakes that subtle sweetness and that soft, melt-in-your-mouth texture that makes them so satisfying. When you’re picking one out at the store, look for a radish that feels firm, smooth, and heavy for its size. If the green tops are still attached, they should look fresh and bright — that’s usually a good sign of quality.

Rice Flour

This is what gives the cakes their signature texture — that slight bite that holds everything together without feeling too heavy. Rice flour keeps things light in a way that wheat flour just doesn’t. One thing worth knowing: make sure you’re using regular rice flour, not glutinous rice flour. Glutinous rice flour will make the cakes far too sticky and the texture will be completely off.

Wheat Starch

Wheat starch acts as a thickening agent, but it does something a little different than cornstarch. It creates a smoother, more translucent finish and gives the cakes a softer, more delicate texture — which is why it’s used so widely in Chinese cooking. I prefer it for Lo Bak Go because it just gives a nicer result in both texture and appearance. Cornstarch will work in a pinch, but wheat starch is worth seeking out if you can find it.

Chinese Sausage (Lap Cheong)

This is where the depth of flavour comes in. My kids love it! Lap Cheong has that distinctive sweet and smoky quality that balances the earthiness of the daikon really well. It adds a bit of richness to the cake without overpowering it. If you’ve never cooked with it before, you’ll find it at most Asian grocery stores — it’s usually sold dried and hanging in small links.

Cured Meat or Cured Pork Belly

This one is my husband’s favourite addition — and honestly, it’s easy to see why. Cured pork belly brings a layer of richness and depth that takes the whole cake up a notch. The savoury, salty flavour infuses into the batter as it steams, adding that umami quality that makes each bite feel really satisfying. The texture is a nice contrast too — tender little pieces against the softness of the daikon. Whether you dice it finely or slice it thin, it makes a difference. And the juices that release during cooking? They go straight into the flavour of the cake. Don’t waste a drop.

Dried Shrimp

Don’t skip these. Dried shrimp are small but they add so much flavour. Once rehydrated and chopped, they add a subtle seafood depth that makes the dish taste truly authentic. They’re one of those ingredients that you might not notice individually, but you’d definitely notice if they were missing.

Scallions

Scallions balance out the richness of the cured meat and shrimp really well, and that pop of green makes the finished cake look a lot more appealing too. A simple ingredient, but it does a lot.

Water

Water brings the whole batter together. My personal technique is to mix the flour with warm water first to create a smooth base, then incorporate hot water to help the starches begin to set. It’s a small step but it makes a real difference in getting the right consistency before steaming.

Salt

Just a pinch — and that’s genuinely all you need. Between the cured meat and the dried shrimp, there’s already plenty of natural saltiness in the dish. A little goes a long way here, so taste as you go and trust that the other ingredients are already doing most of the work.

White Pepper

White pepper adds a gentle warmth without overpowering anything. It’s subtle, but it rounds out the flavour in a way that feels complete. It’s one of those background ingredients that just ties everything together quietly.

Serving Suggestions

Pan-Fried Until Golden: While you can eat them freshly steamed, my absolute favourite way is pan-fried — and honestly there’s no competition. That contrast of a golden, crispy outside and a soft tender centre is just really hard to beat. Heat a splash of oil in a skillet over medium heat, add the slices in a single layer, and let them sit until they’re properly golden on each side. Don’t rush it. Serve them hot straight from the pan.

As Part of a Dim Sum Spread: Turnip cakes are a staple at any traditional dim sum brunch, and for good reason. They’re hearty and savoury in a way that balances out more delicate bites like har gow or char siu bao really nicely. If you’re hosting a weekend brunch, these are usually the first thing to disappear from the table — so make more than you think you need.

With a Dipping Sauce: A good dipping sauce makes them even better. A simple mix of soy sauce, rice vinegar, and a splash of sesame oil is a classic starting point. If you like a bit of heat, chili garlic sauce works really well. Hoisin is another good option if you want something a little sweeter. My husband is a big XO sauce fan — he puts it on everything. Honestly, it’s worth trying a few combinations and seeing what you like best.

And that’s really all there is to it! Happy cooking, and may your turnip cakes always bring a smile to your face and warmth to your heart!