25+ Delectable Chinese New Year Turnip Cake Recipes for a Festive Feast

Chinese New Year is a time for family gatherings, joyous celebrations, and, of course, a feast of delicious dishes that carry deep cultural significance.

One such dish is the beloved lo bak go (turnip cake), a savory treat that graces tables across Chinese households during the New Year festivities.

Traditionally made with grated Chinese radish (or turnip) and rice flour, the cake is steamed to perfection and then pan-fried until golden brown and crispy.

Whether you like it simple, savory, or with a variety of exciting add-ins, turnip cake is incredibly versatile.

In this blog post, we’ll take you on a flavorful journey with more than 25 different Chinese New Year turnip cake recipes that feature unique ingredients and regional twists.

From classic versions with Chinese sausage and dried shrimp to innovative takes with crab meat, lotus root, and even Peking duck, there’s a turnip cake for every taste.

Whether you’re a seasoned chef or a newcomer to the kitchen, these recipes will help you create a festive, mouthwatering dish that will delight your guests and elevate your Chinese New Year celebration.

25+ Delectable Chinese New Year Turnip Cake Recipes for a Festive Feast

With over 25 Chinese New Year turnip cake recipes to choose from, you can easily explore new flavors and incorporate family favorites into your holiday spread.

This iconic dish has long been a symbol of prosperity and good fortune, and each variation adds a unique touch to your festivities.

Whether you’re sticking to traditional recipes or experimenting with new ingredients, turnip cake is a delicious and meaningful way to celebrate the new year with loved ones.

So, gather your ingredients, get creative, and enjoy the rich, savory flavors of this beloved Chinese New Year treat!

Traditional Cantonese Turnip Cake (Choi Tam Gao)

The Traditional Cantonese Turnip Cake, or “Choi Tam Gao,” is a savory and fragrant dish made with grated Chinese radish (turnip), rice flour, and a mix of dried shrimp, Chinese sausage, and mushrooms. It is a staple during Chinese New Year celebrations and symbolizes prosperity and good fortune. This cake is steamed and then pan-fried to create a crispy exterior, contrasting with the soft and chewy interior. It’s a perfect side dish to share with family and friends.

Ingredients:

• 1 large Chinese radish (about 2 pounds)
• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/2 cup dried shrimp, soaked and chopped
• 2 Chinese sausages, diced
• 1/4 cup dried shiitake mushrooms, soaked and chopped
• 2 teaspoons white pepper
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 2-3 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Peel and grate the Chinese radish. Place the grated radish into a large bowl and let it sit for 10 minutes to release excess moisture. Squeeze out as much liquid as possible using a cheesecloth or a clean kitchen towel.
2. Cook the fillings: Heat a pan over medium heat, add sesame oil, and sauté the dried shrimp, diced Chinese sausage, and shiitake mushrooms for 5-7 minutes until fragrant and browned.
3. Mix the batter: In a separate bowl, combine the rice flour, cornstarch, white pepper, soy sauce, and sugar. Gradually add water, stirring to form a smooth batter. Add the grated radish and the sautéed ingredients to the batter and mix well.
4. Steam the mixture: Pour the mixture into a greased round cake pan. Steam over high heat for about 45-60 minutes, or until the turnip cake is firm to the touch. Let it cool to room temperature, then refrigerate for at least 2 hours or overnight.
5. Pan-fry: Once chilled, remove the turnip cake from the pan and slice it into bite-sized pieces. Heat vegetable oil in a non-stick pan over medium heat. Fry the slices on both sides until golden and crispy, about 3-4 minutes per side.

This traditional Cantonese Turnip Cake is a delicious way to celebrate Chinese New Year, offering a balance of savory flavors and satisfying textures. The combination of radish, savory fillings, and crispy exterior makes it an ideal dish for sharing. It’s easy to make ahead, so you can focus on enjoying time with family during the celebrations. Whether served as a side or main dish, it’s bound to be a hit at any New Year’s feast.

Vegetarian Turnip Cake with Shiitake Mushrooms

This vegetarian version of the traditional turnip cake is perfect for those who prefer plant-based dishes. Packed with earthy shiitake mushrooms, fresh Chinese cabbage, and crispy turnip, this recipe offers a lighter yet equally flavorful alternative to the meaty traditional turnip cake. It’s an excellent choice for those looking to enjoy a hearty but meat-free meal during Chinese New Year celebrations.

Ingredients:

• 1 medium Chinese radish (turnip), grated
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup dried shiitake mushrooms, rehydrated and chopped
• 1/2 cup Chinese cabbage, finely shredded
• 2 teaspoons white pepper
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and cabbage: Grate the Chinese radish and squeeze out excess water. Set aside. In a separate bowl, finely shred the Chinese cabbage and squeeze out any moisture.
2. Cook the mushrooms and cabbage: Heat sesame oil in a pan over medium heat, add the rehydrated shiitake mushrooms, and sauté until tender, about 5 minutes. Add the cabbage and cook for another 2-3 minutes until softened. Remove from heat.
3. Make the batter: In a large mixing bowl, combine the rice flour, cornstarch, white pepper, soy sauce, and 1/2 cup of water to form a smooth batter. Stir in the grated radish, cooked shiitake mushrooms, and cabbage.
4. Steam the mixture: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45-50 minutes or until firm. Let it cool and refrigerate for at least 2 hours.
5. Pan-fry: Once chilled, cut the turnip cake into slices and fry in a pan with vegetable oil over medium heat until both sides are golden brown, about 3-4 minutes per side.

This Vegetarian Turnip Cake with Shiitake Mushrooms is a flavorful and healthy alternative for those observing a plant-based diet. The tender shiitake mushrooms and crispy radish bring depth to this dish, while the lightly fried exterior adds a satisfying crunch. It’s perfect for anyone looking for a lighter, yet equally enjoyable, option for their Chinese New Year meal. The recipe is simple to make, and the results are delicious, making it a perfect addition to the celebration.

Turnip Cake with Pork and Shrimp

For those who enjoy a heartier turnip cake, this recipe includes pork and shrimp, delivering a rich and savory flavor profile. The addition of tender ground pork, succulent shrimp, and savory Chinese seasonings makes this version perfect for those looking to celebrate with a more filling dish. It’s a crowd-pleasing recipe that can be enjoyed by all ages during the Chinese New Year.

Ingredients:

• 2 large Chinese radishes, grated
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 pound ground pork
• 1/2 cup small shrimp, peeled and chopped
• 2 dried shiitake mushrooms, soaked and chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and place it in a large bowl. Let it sit for 10 minutes to release moisture, then squeeze out the liquid.
2. Cook the filling: Heat sesame oil in a skillet over medium heat, and cook the ground pork until browned, about 6-8 minutes. Add the shrimp, shiitake mushrooms, soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 2-3 minutes until fragrant.
3. Mix the batter: In a large bowl, combine the rice flour, cornstarch, and 1/2 cup of water. Mix to form a smooth batter. Stir in the grated radish and cooked pork-shrimp mixture until well combined.
4. Steam the cake: Grease a round cake pan and pour the mixture into the pan. Steam over high heat for about 60 minutes, or until the cake is firm. Allow it to cool, then refrigerate for at least 2 hours.
5. Pan-fry the cake: Once chilled, cut the turnip cake into slices. Heat vegetable oil in a frying pan over medium heat and fry the slices until both sides are golden brown, about 3-4 minutes per side.

This Turnip Cake with Pork and Shrimp is a rich and indulgent variation of the traditional dish. The combination of pork, shrimp, and savory seasonings creates a robust flavor that pairs wonderfully with the mild sweetness of the radish. The crispy fried edges and tender interior make it an irresistible treat that will be a hit at your Chinese New Year feast. This recipe is perfect for those who enjoy a meatier, more substantial turnip cake and want to add extra flavor and texture to their holiday spread.

Spicy Turnip Cake with Chorizo and Peppers

This spicy version of the traditional turnip cake incorporates chorizo and fresh peppers, giving it a flavorful kick. The spicy sausage adds a depth of richness, while the bell peppers bring a mild sweetness that balances the heat. The crispy exterior and savory interior make this recipe a fun twist on the classic, perfect for those who love bold flavors during Chinese New Year celebrations.

Ingredients:

• 1 large Chinese radish (about 2 pounds), grated
• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/2 pound Spanish chorizo, diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 2 teaspoons chili flakes (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish, then place it in a bowl and let it sit for 10 minutes to release excess moisture. Squeeze out the liquid using a clean kitchen towel.
2. Cook the chorizo and peppers: In a skillet, heat sesame oil over medium heat and add the diced chorizo. Cook for about 5 minutes until it starts to crisp up. Add the red and green bell peppers and chili flakes, sautéing for another 2-3 minutes until the peppers soften.
3. Make the batter: In a mixing bowl, combine the rice flour, cornstarch, white pepper, smoked paprika, and soy sauce. Gradually add water and stir to form a smooth batter. Mix in the grated radish and the chorizo-pepper mixture.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45 minutes, or until firm to the touch. Let it cool to room temperature and refrigerate for at least 2 hours.
5. Pan-fry the cake: Once chilled, cut the turnip cake into slices. Heat vegetable oil in a non-stick skillet over medium heat and fry the slices until golden and crispy on both sides, about 3-4 minutes per side.

This Spicy Turnip Cake with Chorizo and Peppers offers a lively, fiery twist to the traditional dish. The combination of spicy sausage and bell peppers creates a bold flavor profile that will appeal to those who love heat. The crispy exterior adds a satisfying crunch, making each bite full of texture and flavor. It’s perfect for a Chinese New Year gathering where guests crave a little spice in their meal. This recipe is sure to be a hit among those who enjoy adventurous and robust flavors.

Turnip Cake with Lotus Root and Black Fungus

This unique turnip cake variation brings in the crunchy texture of lotus root and the earthy flavor of black fungus (wood ear mushrooms). These ingredients not only enhance the turnip cake’s texture but also offer a fresh, crunchy contrast to the traditional soft turnip cake interior. Ideal for those looking to try a variation with more texture, it’s an interesting twist for a festive meal.

Ingredients:

• 2 large Chinese radishes, grated
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup lotus root, thinly sliced
• 1/4 cup dried black fungus (wood ear mushrooms), soaked and sliced
• 2 teaspoons white pepper
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and lotus root: Grate the Chinese radish and squeeze out the moisture. Thinly slice the lotus root and blanch it in boiling water for about 3 minutes to soften. Drain and set aside.
2. Cook the black fungus: Soak the dried black fungus in warm water for about 20 minutes, then slice it into thin strips.
3. Make the batter: In a large mixing bowl, combine the rice flour, cornstarch, white pepper, and soy sauce. Gradually add water, stirring to form a smooth batter. Mix in the grated radish, sliced lotus root, and black fungus.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45 minutes, or until firm. Let the cake cool completely before refrigerating it for at least 2 hours.
5. Pan-fry the cake: Slice the cooled turnip cake and fry the pieces in vegetable oil over medium heat until golden and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Lotus Root and Black Fungus offers an intriguing balance of textures, with the crispness of lotus root and the chewy black fungus contrasting beautifully against the soft turnip cake. This version is ideal for anyone looking for a lighter, more texturally complex option, yet still filled with rich, savory flavors. The fragrant soy sauce and sesame oil enhance the natural ingredients, making this turnip cake a flavorful choice for those wanting something unique during Chinese New Year celebrations.

Sweet and Savory Turnip Cake with Candied Walnuts

For those who enjoy a balance of sweet and savory, this Turnip Cake with Candied Walnuts offers a unique flavor profile. The sweet candied walnuts provide a crunchy, nutty contrast to the savory turnip cake, making it a fun dish that blends two flavors seamlessly. The lightly sweetened walnuts also symbolize wealth and good fortune, making it a perfect addition to your Chinese New Year celebration.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup dried shrimp, soaked and chopped
• 1/4 cup Chinese sausage, diced
• 1 tablespoon soy sauce
• 1/4 cup sugar
• 2 tablespoons sesame oil
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons honey for candied walnuts
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and fillings: Grate the Chinese radish and squeeze out excess water. Heat sesame oil in a pan and sauté the dried shrimp and Chinese sausage until fragrant, about 4-5 minutes.
2. Make the batter: In a large mixing bowl, combine rice flour, cornstarch, soy sauce, and a pinch of white pepper. Gradually add water to form a smooth batter, then mix in the grated radish and cooked fillings.
3. Steam the cake: Grease a round cake pan and pour the batter into it. Steam over high heat for about 60 minutes or until firm. Let it cool and refrigerate for at least 2 hours.
4. Candied walnuts: In a small saucepan, heat honey and sugar over medium heat until the sugar melts. Add the toasted walnuts and stir to coat them in the syrup. Let them cool and set aside.
5. Pan-fry the cake: Slice the refrigerated turnip cake into pieces and fry in vegetable oil over medium heat until golden and crispy, about 3-4 minutes per side. Garnish with candied walnuts before serving.

This Sweet and Savory Turnip Cake with Candied Walnuts offers an unexpected but delightful twist on the traditional recipe. The candied walnuts add a sweet crunch that complements the savory flavors of the radish, shrimp, and sausage. This dish is an excellent way to infuse a touch of sweetness into the Chinese New Year celebration while still honoring tradition. Its unique flavor and texture make it a standout dish that’s sure to impress your guests and symbolize abundance in the coming year.

Turnip Cake with Bacon and Scallions

This Turnip Cake with Bacon and Scallions combines savory, smoky bacon with the mild flavor of the radish and the freshness of scallions. The crispy bacon adds richness, while the scallions provide a burst of freshness, making this variation both flavorful and aromatic. Perfect for those who love the balance of smokiness and freshness, this turnip cake is a great choice for any celebration.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/2 pound bacon, chopped
• 1/4 cup scallions, finely sliced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and squeeze out excess moisture using a clean towel or cheesecloth.
2. Cook the bacon: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 6-8 minutes. Remove from heat and set aside to drain on paper towels.
3. Make the batter: In a mixing bowl, combine rice flour, cornstarch, white pepper, and soy sauce. Gradually add water to form a smooth batter. Stir in the grated radish, cooked bacon, and sliced scallions.
4. Steam the cake: Grease a round cake pan and pour the batter into it. Steam over high heat for about 45 minutes or until the cake is firm to the touch. Let it cool completely, then refrigerate for at least 2 hours.
5. Pan-fry the cake: Once chilled, cut the turnip cake into slices and fry in vegetable oil over medium heat until golden and crispy on both sides, about 3-4 minutes per side.

This Turnip Cake with Bacon and Scallions is a delightful combination of savory flavors and contrasting textures. The crispy bacon brings a smoky richness, while the scallions add a fresh, slightly pungent note that brightens the dish. The crispy exterior of the pan-fried cake gives way to a tender, flavorful interior. This dish is perfect for anyone who loves the richness of bacon and the freshness of scallions, making it a great choice for Chinese New Year celebrations or any festive gathering.

Turnip Cake with Shrimp and Chinese Mushrooms

This version of the traditional turnip cake features shrimp and Chinese mushrooms for a light yet flavorful filling. The sweetness of the shrimp is complemented by the earthy taste of shiitake or Chinese dried mushrooms. This dish offers a balance of textures—tender shrimp, chewy mushrooms, and soft turnip cake. It’s a lighter yet satisfying variation perfect for festive occasions.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup shrimp, peeled and chopped
• 1/4 cup Chinese dried mushrooms (shiitake or wood ear), soaked and chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and place it in a bowl to release excess moisture. Squeeze out any remaining water.
2. Cook the shrimp and mushrooms: Heat sesame oil in a skillet over medium heat. Add the chopped shrimp and sauté for 2-3 minutes until just cooked through. Add the soaked and chopped Chinese mushrooms, soy sauce, oyster sauce, sugar, and white pepper. Stir-fry for another 2 minutes.
3. Make the batter: In a large bowl, combine rice flour, cornstarch, and 1/2 cup of water. Stir to form a smooth batter. Add the grated radish and the shrimp-mushroom mixture to the batter and mix until fully combined.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 50-60 minutes, or until the turnip cake is firm. Allow it to cool, then refrigerate for at least 2 hours.
5. Pan-fry the cake: Once chilled, slice the turnip cake into pieces. Fry the slices in vegetable oil over medium heat until golden brown and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Shrimp and Chinese Mushrooms is a light and flavorful dish that is both satisfying and easy to prepare. The combination of shrimp’s natural sweetness with the earthy, umami-rich mushrooms creates a harmonious filling, while the radish provides a mild base. The crispy fried edges contrast nicely with the soft interior, making this variation a great addition to any Chinese New Year feast. Its delicate flavors will appeal to guests looking for a lighter alternative without sacrificing taste.

Turnip Cake with Tofu and Spinach

This vegetarian turnip cake variation incorporates tofu and spinach, creating a healthy, plant-based version that still offers the savory goodness of the traditional dish. The tofu adds a subtle creaminess, while the spinach contributes a fresh, earthy flavor. This recipe is an excellent option for those looking for a lighter yet fulfilling dish during Chinese New Year, without compromising on flavor or texture.

Ingredients:

• 1 large Chinese radish (about 2 pounds), grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 block firm tofu, crumbled
• 1/2 cup spinach, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 1 tablespoon vegetable oil for frying

Instructions:

1. Prepare the radish and spinach: Grate the Chinese radish and squeeze out excess moisture. Blanch the chopped spinach in boiling water for about 1 minute, then drain and squeeze out any remaining water.
2. Cook the tofu: Heat sesame oil in a pan over medium heat. Add the crumbled tofu and sauté until golden and slightly crispy, about 5-6 minutes. Add soy sauce and white pepper, and mix well. Set aside.
3. Make the batter: In a large mixing bowl, combine rice flour, cornstarch, and 1/2 cup of water to form a smooth batter. Stir in the grated radish, sautéed tofu, and chopped spinach.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45 minutes, or until the turnip cake is firm. Let it cool to room temperature and refrigerate for at least 2 hours.
5. Pan-fry the cake: Slice the chilled turnip cake into pieces and fry in vegetable oil over medium heat until golden brown and crispy on both sides, about 3-4 minutes per side.

This Turnip Cake with Tofu and Spinach is a nutritious, plant-based alternative to the traditional recipe. The tofu offers a smooth texture, while the spinach adds freshness and depth. The contrast between the crispy fried exterior and the tender interior makes each bite delightful. It’s an excellent choice for those seeking a lighter, vegetarian option that still embodies the spirit of Chinese New Year celebrations. This dish will surely be enjoyed by guests of all dietary preferences, offering a healthy yet flavorful addition to the meal.

Turnip Cake with Dried Scallops and Bamboo Shoots

This Turnip Cake with Dried Scallops and Bamboo Shoots elevates the traditional dish with the sweet, delicate flavor of dried scallops and the crunch of bamboo shoots. The dried scallops lend a rich umami flavor, while the bamboo shoots add a refreshing, crisp texture that contrasts beautifully with the soft, smooth turnip cake. This variation is perfect for those who enjoy a more sophisticated and savory twist on the classic recipe.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/4 cup dried scallops, soaked and shredded
• 1/2 cup bamboo shoots, finely sliced
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and bamboo shoots: Grate the Chinese radish and squeeze out any excess moisture. Soak the dried scallops in warm water for about 20 minutes, then shred them into smaller pieces. Slice the bamboo shoots into thin strips.
2. Make the batter: In a mixing bowl, combine rice flour, cornstarch, soy sauce, and white pepper. Gradually add water to form a smooth batter. Stir in the grated radish, shredded dried scallops, and sliced bamboo shoots.
3. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45-50 minutes, or until the cake is firm and set. Let it cool to room temperature, then refrigerate for at least 2 hours to firm up further.
4. Pan-fry the cake: Once chilled, slice the turnip cake into pieces and heat vegetable oil in a non-stick skillet. Fry the pieces over medium heat until golden and crispy on both sides, about 3-4 minutes per side.

This Turnip Cake with Dried Scallops and Bamboo Shoots adds an elegant and flavorful touch to your Chinese New Year spread. The dried scallops introduce a rich umami flavor that perfectly complements the freshness of the bamboo shoots, creating a dish that is both complex and satisfying. The crisp, golden exterior and the soft, savory interior provide a delightful contrast, making it a standout recipe for those looking to serve something special during the celebration.

Turnip Cake with Black Bean and Garlic Sauce

The Turnip Cake with Black Bean and Garlic Sauce is a bold, savory variation that adds a depth of flavor with fermented black beans and aromatic garlic. This dish has a rich, umami-packed taste that makes it ideal for those who enjoy the deep flavors often found in traditional Chinese cuisine. It’s a perfect way to incorporate a robust sauce into the classic turnip cake for a deliciously complex dish.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/4 cup fermented black beans, mashed
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and squeeze out excess moisture with a clean towel or cheesecloth.
2. Prepare the black bean sauce: Heat sesame oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the mashed black beans, soy sauce, oyster sauce, and sugar, stirring until the mixture forms a thick, aromatic sauce. Set aside to cool.
3. Make the batter: In a large bowl, combine rice flour, cornstarch, and the black bean-garlic sauce. Add water gradually to form a smooth batter. Stir in the grated radish and mix well.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45-50 minutes, or until the cake is firm. Let it cool to room temperature, then refrigerate for at least 2 hours.
5. Pan-fry the cake: Slice the chilled turnip cake into pieces. Heat vegetable oil in a non-stick skillet over medium heat and fry the pieces until golden and crispy on both sides, about 3-4 minutes per side.

This Turnip Cake with Black Bean and Garlic Sauce is a flavor-packed dish with bold, savory undertones. The black bean sauce provides an irresistible umami richness, while the garlic adds a fragrant touch that enhances the overall taste. The crispy, golden fried cake slices give way to a soft and flavorful interior. This variation will appeal to those who appreciate the depth of traditional Chinese flavors and want a robust twist on the classic turnip cake for their Chinese New Year feast.

Turnip Cake with Peking Duck and Hoisin Sauce

For a luxurious and indulgent twist, this Turnip Cake with Peking Duck and Hoisin Sauce combines the rich flavors of roasted Peking duck with the soft, savory turnip cake. The crispy duck skin and tender meat add a savory depth, while the hoisin sauce provides a sweet, tangy contrast. This dish brings together two iconic Chinese dishes into one, making it an impressive and flavorful addition to your Chinese New Year spread.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 pound cooked Peking duck, shredded
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon five-spice powder
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and squeeze out the excess moisture.
2. Prepare the Peking duck: Shred the cooked Peking duck into small pieces. If desired, crisp the skin in a hot pan for added crunch. Set aside.
3. Make the batter: In a mixing bowl, combine rice flour, cornstarch, soy sauce, hoisin sauce, and five-spice powder. Gradually add water to form a smooth batter. Stir in the grated radish and shredded Peking duck.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for 50 minutes to 1 hour, or until firm. Let the cake cool to room temperature, then refrigerate for at least 2 hours.
5. Pan-fry the cake: Once chilled, slice the turnip cake into pieces. Heat vegetable oil in a skillet over medium heat and fry the slices until golden and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Peking Duck and Hoisin Sauce is an indulgent fusion dish that takes traditional turnip cake to new heights. The tender Peking duck, with its crispy skin and rich flavor, pairs beautifully with the sweet and savory hoisin sauce, adding depth to the dish. The fried turnip cake offers a delightful contrast of textures, making each bite a unique and satisfying experience. This recipe is ideal for those who want to impress guests with a luxurious and flavorful turnip cake during Chinese New Year or other special occasions.

Turnip Cake with Chinese Sausage and Peas

This Turnip Cake with Chinese Sausage and Peas brings together the sweet, savory, and slightly spicy flavors of Chinese sausage (lap cheong) with the fresh taste of peas, resulting in a vibrant, hearty dish. The rich and slightly fatty sausage contrasts beautifully with the crisp, sweet peas, making for a delicious and well-rounded turnip cake. This is a comforting dish perfect for the festive season, offering a balance of flavors and textures.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 pound Chinese sausage (lap cheong), sliced thinly
• 1/2 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish: Grate the Chinese radish and squeeze out excess moisture using a clean towel or cheesecloth.
2. Cook the sausage: Heat sesame oil in a skillet over medium heat. Add the sliced Chinese sausage and cook until it becomes slightly crispy, about 3-4 minutes. Set aside.
3. Make the batter: In a large bowl, combine rice flour, cornstarch, soy sauce, white pepper, and about 1/2 cup of water. Stir to form a smooth batter. Add the grated radish, cooked Chinese sausage, and peas, mixing everything thoroughly.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 45-50 minutes, or until the cake is firm. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
5. Pan-fry the cake: Slice the chilled turnip cake into pieces. Heat vegetable oil in a non-stick skillet over medium heat and fry the slices until golden brown and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Chinese Sausage and Peas offers a delightful blend of flavors. The Chinese sausage infuses the cake with a savory, slightly sweet richness, while the peas add a touch of freshness and color. The crispy, golden exterior of the fried turnip cake provides a satisfying contrast to the soft, flavorful interior. This version is a crowd-pleasing choice for Chinese New Year celebrations or any festive occasion, offering a hearty yet balanced dish with a touch of indulgence.

Turnip Cake with Crab Meat and Ginger

This Turnip Cake with Crab Meat and Ginger features sweet crab meat paired with the aromatic heat of ginger, creating a refreshing and delicate variation of the traditional dish. The natural sweetness of the crab complements the earthy flavors of the radish, while the ginger adds a fragrant warmth. This dish is perfect for those looking for a lighter yet sophisticated turnip cake that will leave a lasting impression at any gathering.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup crab meat (fresh or canned)
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and crab meat: Grate the Chinese radish and squeeze out excess moisture. If using canned crab meat, drain it well. If using fresh crab meat, steam or cook it and shred it into smaller pieces.
2. Sauté the ginger: Heat sesame oil in a pan over medium heat. Add the finely chopped ginger and sauté for 1-2 minutes until fragrant. Remove from heat and set aside.
3. Make the batter: In a large mixing bowl, combine rice flour, cornstarch, soy sauce, and white pepper. Gradually add water to form a smooth batter. Stir in the grated radish, crab meat, and sautéed ginger, ensuring everything is well incorporated.
4. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for 45 minutes to 1 hour, or until the turnip cake is firm to the touch. Let it cool to room temperature and refrigerate for at least 2 hours.
5. Pan-fry the cake: Slice the chilled turnip cake into pieces. Heat vegetable oil in a skillet over medium heat and fry the pieces until golden brown and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Crab Meat and Ginger is a refined, elegant dish with a gentle sweetness from the crab meat and a subtle, aromatic zing from the ginger. The light, fresh flavors make it a perfect choice for those looking for a more delicate and sophisticated version of the traditional turnip cake. The crispy fried exterior and tender interior create a delightful contrast of textures, while the combination of crab and ginger ensures a memorable dish that will stand out at any celebration.

Turnip Cake with Lotus Root and Chives

This Turnip Cake with Lotus Root and Chives combines the crunchy texture of lotus root with the aromatic freshness of chives, creating a unique, lighter version of the classic turnip cake. The lotus root adds a subtle sweetness and satisfying crunch, while the chives provide an herbal lift that balances the dish. This recipe is perfect for those who enjoy a refreshing twist on traditional flavors with a pleasant texture.

Ingredients:

• 2 large Chinese radishes, grated
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup lotus root, finely sliced
• 1/4 cup chives, chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon white pepper
• 2 tablespoons vegetable oil for frying

Instructions:

1. Prepare the radish and lotus root: Grate the Chinese radish and squeeze out excess moisture. Peel and thinly slice the lotus root, blanch it in boiling water for about 1-2 minutes, then drain and set aside.
2. Make the batter: In a mixing bowl, combine rice flour, cornstarch, soy sauce, white pepper, and water to form a smooth batter. Stir in the grated radish, blanched lotus root slices, and chopped chives.
3. Steam the cake: Grease a round cake pan and pour the mixture into it. Steam over high heat for about 50 minutes or until the turnip cake is firm. Let it cool to room temperature, then refrigerate for at least 2 hours.
4. Pan-fry the cake: Once chilled, slice the turnip cake into pieces. Heat vegetable oil in a skillet over medium heat and fry the slices until golden brown and crispy on both sides, about 3-4 minutes per side.

The Turnip Cake with Lotus Root and Chives offers a fresh, light twist on the traditional dish, with the lotus root providing a delightful crunch and the chives lending a fragrant note. This variation is ideal for those looking for a more refreshing, vegetable-forward version of turnip cake. The crispy golden exterior and tender interior, along with the balance of textures and flavors, make this a perfect addition to any Chinese New Year celebration or gathering, offering a unique and satisfying option for guests.

Note: More recipes are coming soon!