Instant Pot Turnip Cake (Chinese Lo Bak Go)

Instant Pot Turnip Cake (Lo Bak Go) 蘿蔔糕

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”.

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4.34 from 3 votes

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!! 😀

Instant Pot Turnip Cake (Lo Bak Go) 蘿蔔糕

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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!

Instant Pot Turnip Cake (Lo Bak Go) 蘿蔔糕

Instant Pot Turnip Cake (Chinese Lo Bak Go)

Dim Sum favorite Instant Pot Turnip Cake or Chinese Radish Cake (Chinese: 蘿蔔糕 aka Lo Bak Go or Luo Bo Gao). A delicious classic Chinese New Year Food that symbolizes "good fortune".
4.34 from 3 votes
Print Rate This Recipe
Chill: 4 hours
Total: 1 hour 30 minutes
Servings: 6
Author: Amy + Jacky

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

  • 1/3 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

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!~ 🙂
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Course: Breakfast, Brunch, Lunch
Cuisine: Asian, Chinese, Hong Kong
Keyword: chinese new year recipes, instant pot cake, instant pot chinese recipes, instant pot dim sum, instant pot lo bak go, instant pot radish cake, instant pot turnip cake, pressure cooker cake, pressure cooker turnip cake
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Turnip Cake Guide

Instant Pot Turnip Cake | 蘿蔔糕 | Pressure Cooker Turnip Cake | Lo Bak Go | Luo Buo Gao | Chinese Radish Cake | 菜頭粿 | Chinese Recipes | Chinese New Year | Dim Sum

Ingredients for this yummy Instant Pot Turnip Cake.

Instant Pot Turnip Cake Recipe Ingredients

*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.

Instant Pot Turnip Cake: Rice Flour 粘米粉 and Water Chestnut Flour 馬蹄粉

1

Pressure Cook Turnip


Add 1 cup (250ml) cold water and a trivet in the Instant Pot Inner Pot.

Instant Pot Trivet

Layer the stainless steel bowl of 1.45lb (650g) Daikon / Chinese turnip julienne on the trivet.

Instant Pot Turnip Cake: pressure cook turnip julienne in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

Pressure Cooking Method:

  • Pressure Cook at High Pressure for 10 minutes + Quick Release.

Instant Pot Pressure Cooker High Pressure 10 minutes

Turn Venting Knob to Venting Position to quickly release the pressure.

Carefully open the lid (avoid dripping the condensation on the turnip!)

Instant Pot Turnip Cake: pressure cooked turnip in Instant Pot Pressure Cooker

2

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.

Instant Pot Turnip Cake: make rice flour mixture in mixing bowl

Give it a quick mix with a spatula.

Pour  portion of the unsalted chicken stock into the rice flour mixture.

Mix thoroughly with a spatula.

Instant Pot Turnip Cake: mix unsalted chicken stock in rice flour mixture

Pour another 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.

Instant Pot Turnip Cake: mix more unsalted chicken stock into rice flour mixture

3

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).

Instant Pot Turnip Cake: saute chopped Chinese sausage 臘腸 and Chinese cured meat 臘肉 in Instant Pot Pressure Cooker

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).

Instant Pot Turnip Cake: saute dried shrimps in Instant Pot Pressure Cooker

At the 3 – 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute.

Instant Pot Turnip Cake: saute lo bak go toppings in Instant Pot Pressure Cooker

Add in cooked turnip and all the turnip liquid (if any) from the stainless steel bowl.

Instant Pot Turnip Cake: add pressure cooked turnip in Instant Pot Pressure Cooker

Let them cook for another 2 minutes.

Instant Pot Turnip Cake: cook turnip in Instant Pot Pressure Cooker

Make sure to completely deglaze the bottom of the pot with a wooden spoon, so all the flavor gets mixed into the liquid.

4

Create Turnip Cake Batter


Pour 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.

Instant Pot Turnip Cake: add turnip and cured meat in rice flour mixture

Pour another 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.

Instant Pot Turnip Cake: mix more turnip and cured meat in rice flour mixture

Mix thoroughly, then pour the turnip cake batter in a cake pan.

Add some more dried shrimps on top.

Instant Pot Turnip Cake: how to make lo bak go chinese radish cake batter

5

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.

Instant Pot Trivet

Layer the turnip cake pan on the trivet.

Instant Pot Turnip Cake: pressure cook turnip cake in Instant Pot Pressure Cooker

Close lid and turn Venting Knob to Sealing position.

Pressure Cooking Method:

  • Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release.

Instant Pot Pressure Cooker High Pressure 32 minutes

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!)

Instant Pot Turnip Cake: pressure cooked lo bak go in Instant Pot Pressure Cooker

6

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.

How to make Turnip Cake 蘿蔔糕 in Instant Pot Pressure Cooker

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.

Instant Pot Turnip Cake | 蘿蔔糕 | Pressure Cooker Turnip Cake | Lo Bak Go | Luo Buo Gao | Chinese Radish Cake | 菜頭粿 | Chinese Recipes | Chinese New Year | Dim Sum

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!~ 🙂

Instant Pot Turnip Cake | 蘿蔔糕 | Pressure Cooker Turnip Cake | Lo Bak Go | Luo Buo Gao | Chinese Radish Cake | 菜頭粿 | Chinese Recipes | Chinese New Year | Dim Sum

Instant Pot Turnip Cake | 蘿蔔糕 | Pressure Cooker Turnip Cake | Lo Bak Go | Luo Buo Gao | Chinese Radish Cake | 菜頭粿 | Chinese Recipes | Chinese New Year | Dim Sum | #instantpot #pressurecooker #chinese #recipes
Instant Pot Turnip Cake | 蘿蔔糕 | Pressure Cooker Turnip Cake | Lo Bak Go | Luo Buo Gao | Chinese Radish Cake | 菜頭粿 | Chinese Recipes | Chinese New Year | Dim Sum | #instantpot #pressurecooker #chinese #recipes

21
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Dawn
User
Dawn

Love this dish!

Do you think the turnip cake could be frozen after the cooling stage to be fried later? I’d like to try making a large batch then pull it out for a quick to prep side dish for future meals.5 stars

Christine
User
Christine

Hi Amy and Jacky! I’m wondering what kind of bowl you used at the end to pressure cook the entire daikon batter mixture. Do you know if glass bowls can withstand the pressure or only metal?

Thank you for always coming with new exciting recipes!

Doug
User
Doug

Amy + Jacky

Thank You VERY much for including ‘conversions’ !!!
Other recipe-sites I follow have them too 🙂
Now.. I will use your delicious recipe.

Can you include ‘conversions’ in all your future recipes too ?

谢谢

Doug

Nancy Parker
User
Nancy Parker

Grams, please show the conversation or made be add a conversation chart. I like that you show the packages of some of the ingredients. I live in New Mexico so if is hard to get some of them, can tell/us if there is a substitute for some of the hard to get ones? I just of my cooker and I live to cook so I know I’ll be in my kitchen a lot more now. Thank you

Tammy
User
Tammy

That is a diakon radish in the picture for the turnip. Is that what is considered a ‘turnip’ for this recipe?

Danita
User
Danita

This looks awesome! I can’t try this for CNY. In our little part of Italy, it’s impossible to find all of these ingredients. I’ll be in Denver for 6 weeks this summer though, and have this one on my list to try. As to Doug’s comment, I’d recommend that all cooks have both metric and imperial. To add to the confusion, my “2 cup” pyrex measuring cup here in Italy uses the UK 20 oz pint, 10 oz cup designations, so I’m constantly converting measurements in my head 🙂

Debbie Mar
User
Debbie Mar

Please use measuring cups and spoons when writing your recipes. It takes too long to convert the measurements.

Den
User
Den

I’d like to clarify the type of turnip. From your photos your turnip looks like what I call a “daikon”. In the west of Canada we have turnips like a big yellow one officially called a rutabaga, and a small white and purple one known as a turnip. So must I use a daikon?

Nina Li
User
Nina Li

Can’t wait to try! Do you think potato starch would work as a substitute for the chestnut flour? Thank you fo sharing! Nina

Doug
User
Doug

Would love to make these but living in the U.S. we’re not familiar with metric measurements.

Guess, we’ll continue to buy them at Dim Sum restaurants until I locate recipes with non-metric measurement.

They look delicious !!!3 stars

Jasmine
User
Jasmine

You shouldn’t rate a recipe you haven’t tried. I live in the U.S. as well – it’s not hard to get a food scale!

Greg
User
Greg

Well, for me it’s the other way around. Living in EU I find way too many delicious recipes providing only imperial measurements (which I am not familiar with, but surely can use simple online calculators to “translate” them).
That’s why personally I love this blog/website! 🙂 I guess there are always two sides of the same coin.5 stars

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