Make Dim Sum favorite Instant Pot Turnip Cake or Chinese Radish Cake (Chinese: 蘿蔔糕 aka Lo Bak Go or Luo Bo Gao)! Fragrant umami bites that are slightly crisp on the outside and creamy soft on the inside. A delicious classic Chinese New Year Food that symbolizes “good fortune”.
Pan-Fried Turnip Cake (Chinese: 香煎蘿蔔糕) or Stir-Fried Radish Cake with XO Sauce (Chinese: XO醬炒蘿蔔糕)is one of my favorite dim sums when we go yum cha!!
Love those caramelized bits of Chinese sausages and cured meat embedded in the creamy soft yet slight crisp bite of aromatic turnip cake. ohh yess!! 😀
Turnip Cake is also one of the reasons why I love Chinese New Year as a kid!
Every year, my mom would buy symbolic CNY goodies like chocolate golden coins, melon seeds, dried candied food to fill our traditional Chinese Candy Box (Chinese: 攢盒 aka 全盒).
Then we’d make a few batches of CNY Cakes – both sweet Nian Gao (Chinese: 年糕) and savory Lo Bak Go (Chinese: 蘿蔔糕).
When family & friends visit over the CNY holidays, we’d serve some pan-fried Lo Bak Go & Nian Gao. And give some away as a gift that blesses them (and their tummies). 😀
Time to make your own delicious Instant Pot Turnip Cake!
Step-by-Step Instant Pot Turnip Cake Guide
Ingredients for this yummy Instant Pot Turnip Cake.
*Pro Tip: You can get all the ingredients in your local Chinese grocery store.
*Note: The additional umami-boosting ingredients can vary depending on your preferences.
Here are what the Rice Flour and Water Chestnut Flour packages look like.
Pressure Cook Turnip
Add 1 cup (250ml) cold water and a trivet in the Instant Pot Inner Pot.
Layer the stainless steel bowl of 1.45lb (650g) Daikon / Chinese turnip julienne on the trivet.
Close lid and turn Venting Knob to Sealing position.
Pressure Cooking Method:
- Pressure Cook at High Pressure for 10 minutes + Quick Release.
Turn Venting Knob to Venting Position to quickly release the pressure.
Carefully open the lid (avoid dripping the condensation on the turnip!)
Create Rice Flour Mixture
While the turnips are pressure cooking in the Instant Pot, create the Rice Flour Mixture.
In a large mixing bowl, add 1/3 lb (150g) rice flour, 2.5 tbsp (30g) water chestnut flour, 1 tbsp (15g) sugar, ½ tsp (1.5g) white pepper, 1 tsp – 1.5 tsp (5g – 7.5g) table salt.
Give it a quick mix with a spatula.
Pour ⅓ portion of the unsalted chicken stock into the rice flour mixture.
Mix thoroughly with a spatula.
Pour another ⅓ portion of the unsalted chicken stock into the rice flour mixture and mix thoroughly again.
Repeat this one more time, so a total of 1 cup (250ml) unsalted chicken stock are added into the rice flour mixture.
Saute Cured Meat
After the turnip is done pressure cooking, remove the turnip and trivet from the Instant Pot, then set aside.
Discard the water, then towel dry the inner pot.
Add in 2 (80g) chopped Chinese Sausage (臘腸) and 2.5 tbsp (40g) chopped Chinese Cured Meat (臘肉).
Heat up Instant Pot using Sauté More function.
*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.
Wait a few minutes until the cured meat begins to release oil. Then, add in 2 – 3 tbsp (30g) dried Shrimp (蝦米) and optional 10g cooked conpoy (乾瑤柱).
At the 3 – 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute.
Add in cooked turnip and all the turnip liquid (if any) from the stainless steel bowl.
Let them cook for another 2 minutes.
Make sure to completely deglaze the bottom of the pot with a wooden spoon, so all the flavor gets mixed into the liquid.
Create Turnip Cake Batter
Pour ⅓ portion of the hot turnip/cured meat mixture into the rice flour mixture.
Mix thoroughly with a spatula.
*Pro Tip: You don’t want to pour all the turnip in at once because the heat will cook the rice flour mixture.
Pour another ⅓ portion into the rice flour mixture and mix thoroughly again.
Repeat this one more time, so all the turnip, cured meat, and liquid are added into the rice flour mixture.
Mix thoroughly, then pour the turnip cake batter in a cake pan.
Add some more dried shrimps on top.
Pressure Cook Turnip Cake
Clean the Instant Pot inner pot.
Add 1 cup (250ml) cold water and a trivet in the Instant Pot Inner Pot.
Layer the turnip cake pan on the trivet.
Close lid and turn Venting Knob to Sealing position.
Pressure Cooking Method:
- Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release.
After 20 minutes, release the remaining pressure by turning the Venting Knob to Venting position.
Remove the lid carefully (avoid dripping the condensation on the turnip cake!)
Chill Turnip Cake and Serve
*Note: The turnip cake will look super wet when you take it out of the Instant Pot.
To let it set, cool completely to room temperature and chill in the fridge for at least 4 hours.
Once chilled, cut turnip cake into ¾ inch thick pieces.
To serve, brown turnip cake pieces on a medium-low heat skillet with peanut or vegetable oil.
If you like, you can enjoy the Turnip Cake with Sweet Hoisin Sauce, Tahini Sauce, or Hot Sauce.
Enjoy your delicious Instant Pot Turnip Cake 蘿蔔糕!~ 🙂
Tools for Instant Pot Turnip Cake
- Instant Pot Electric Pressure Cooker
- Instant Pot Trivet or Stainless Steel Steaming Rack
- Stainless Steel Bowl
- Stainless Steel Mixing Bowl Set
- Silicone Spatula
- Fat Daddio's Round Cake Pan 7x3 inch
Instant Pot Turnip Cake (Chinese Lo Bak Go)
Ingredients
- 1.45 pounds (650g) Daikon / Chinese turnip , julienne
- 2 tablespoons (30g) peanut oil
- 2 teaspoons (10ml) roasted sesame oil
- 2 pieces (80g) Chinese sausage (Lap Cheong; Chinese: 臘腸) , chopped
- 2.5 tablespoons (40g) Chinese cured meat (Chinese: 臘肉) , chopped
- 2 - 3 tablespoons (30g) dried shrimp (Chinese: 蝦米)
- 3 pieces (10g) cooked dried conpoy/scallops (Chinese: 乾瑤柱) (Optional)
Rice Flour Mixture
- ⅓ pound (150g) rice flour (Chinese: 粘米粉)
- 2.5 tablespoons (30g) water chestnut flour (Chinese: 馬蹄粉)
- 1 tablespoon (15g) sugar
- ½ teaspoon (1.5g) white pepper
- 1 - 1.5 teaspoon (5g - 7.5g) table salt
- 1 cup (250ml) unsalted chicken stock
Equipment
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Instructions
- Pressure Cook Turnip: Add 1 cup (250ml) cold water and trivet in Instant Pot Inner Pot. Layer the stainless steel bowl of 1.45 lb (650g) Chinese turnip julienne on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + Quick Release. Turn Venting Knob to Venting Position to quickly release the pressure. Carefully open the lid (avoid dripping the condensation on the turnip!)
- Create Rice Flour Mixture: While the Chinese turnips are pressure cooking, create the Rice Flour Mixture. In a large mixing bowl, add 1/3 lb (150g) rice flour, 2.5 tbsp (30g) water chestnut flour, 1 tbsp (15g) sugar, ½ tsp (1.5g) white pepper, 1 tsp - 1.5 tsp (5g - 7.5g) table salt. Give it a quick mix with a spatula. Pour ⅓ unsalted chicken stock in the rice flour mixture. Mix thoroughly with a spatula. Pour another ⅓ unsalted chicken stock in the rice flour mixture, then mix thoroughly again. Repeat this one more time, so a total of 1 cup (250ml) unsalted chicken stock are added into the rice flour mixture.
- Saute Cured Meat: After the Chinese turnip is done pressure cooking, set aside the turnip and trivet. Discard the water, then towel dry the inner pot. Add in 2 (80g) chopped Chinese Sausage (臘腸) and 2.5 tbsp (40g) chopped Chinese Cured Meat (臘肉). Heat up Instant Pot using Sauté More function.
*Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.Wait a few minutes until the cured meat begins to release oil. Then, add in 2 - 3 tbsp (30g) dried Shrimp (蝦米) and optional 10g cooked conpoy (乾瑤柱). At the 3 - 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute. Add in cooked turnip and all the turnip liquid (if any). Let them cook for another 2 minutes. Ensure to completely deglaze the bottom of the pot with a wooden spoon. - Create Turnip Cake Batter: Pour ⅓ portion of the hot turnip/cured meat mixture in the rice flour mixture. Mix thoroughly with a spatula.
*Pro Tip: You don't want to pour all the turnip in at once because the heat will cook the rice flour mixture.Pour another ⅓ portion into the rice flour mixture and mix thoroughly again. Repeat this one more time, so all the turnip, cured meat, and liquid are added into the rice flour mixture. Mix thoroughly, then pour the turnip cake batter in a cake pan. Add some more dried shrimps on top. - Pressure Cook Turnip Cake: Clean the Instant Pot inner pot. Add in 1 cup (250ml) cold water and a trivet. Layer the turnip cake pan on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release. After 20 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully (avoid dripping the condensation on the turnip cake!)
- Chill Turnip Cake & Serve: The turnip cake will look super wet when you take it out of the Instant Pot. To let it set, cool completely to room temperature and chill in the fridge for at least 4 hours. Once chilled, cut turnip cake into ¾ inch thick pieces. To serve, brown turnip cake pieces on a medium-low heat skillet with peanut or vegetable oil. Enjoy!~ 🙂
Notes
Nutrition
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