My favorite Chinese cake: turnip/daikon cake


A cake so delicious, salty and fragrant makes you want for more after a bite: turnip cake. Or also know a daikon/radish/ cake (蘿蔔糕).
It might doesn’t sound appetizing this Chinese dish.
It is called a ‘cake’ but it is no where close to the western type of pastry cakes at all. Firstly it doesn’t require the strict measurement that most western pastry has.

Chinese cakes are in my opinion a bit more loosely in forming the exact measurement and rely more on ‘feeling’ and build up personal experience. Also there’s more steaming in the process too.

Today I’d like to show you how I made my first favourite Chinese cake.    

Een taart zo lekker, hartig en geurige waarvan je nog een hap neem na een bijt: een rettich taart. Inderdaad het klinkt misschien niet echt lekker in het gehoor dit Chinees gerecht. Het wordt ook wel ‘daikon’/raap taart genoemd (蘿蔔糕).

Het mag dan 'taart' zijn, het is totaal iets anders dan het westerse gebak. Ik vind bij Aziatische taarten een wat lossere meting hebben in grammen en liters en meer vertrouwen op 'gevoel'. In tegenstelling tot de meeste westerse patisserie recepten. Ook het stoom proces komt in Aziatisch baksel vaker voor.

Vandaag wil ik je laten zien hoe ik voor ’t eerst mijn favoriete Chinese taart klaar maak.

A little bit of family and a little bit of WWW

The turnip cake is also a dim sum dish and I always order it at Chinese restaurants. A dish definitely on my top 3 dim sum and because of that I had to make one at home. I’ve used this recipe and my aunt’s recipe which I have followed step by step by communicating through Whatsapp. Sometimes technology is handy!
You need 1 fresh turnip obvious and onion, garlic, spring onion, ginger and lots of fermented Chinese ingredients! 
Originally in turnip cake there's fermented Chinese sausage too but I don't eat meat.
The wok, rice wine and a turnip party

3 ways

The turnip is made in 3 ways actually before it turns into a turnip cake: first it's stir fried, steamed then stir fried again.
And somewhere in the middle you add the rice flour mixture.


Turnip cake can be eaten throughout the whole year but it's also traditionally eaten during New Year. I've made this batch a while ago near the ending of 2015. You might have spot it here on my previous post.

Have you eaten turnip cake?


  1. one of my favorite asian foods! my mom didn't make any thing year, but her ratio of rice flour is more than the turnip/mushroom/pork/whatever else you want to put in it part which i love. my family personally like the rice flour part of these more haha

  2. I love it! My dad makes amazing ones :)

    Nat • Dignifiable

  3. Omg, this looks so yummy. I love turnip, I need to try and make some of this.

  4. I love turnip cake! But my mum usually makes it with pork and shrimp and I don't like shrimp so I always request her to make a shrimp-less version. Actually I wouldn't mind trying out your vegetarian version either! Looks so yummy... great job!

  5. this turnip cake..looks so delicious...xoxo, Neha

  6. This turnip cake looks amaaazing!! I have never tried turnip cake, but I had radish cakes a lot when I was a kid :)

  7. This sounds like nothing I've ever eaten before and I really want to give it a try! It sounds incredible!!

  8. this is great. i have been on a daikon kick lately! i make side dishes and broth and so i love that i have this recipe in handy. i will definitely have to try it! pinning!

  9. I've never tried turnip cake, but it looks delicious!

  10. Turnip cake is my fave too! I ALWAYS get it whenever I go out for dim sum. I've only tried taro cake last month. Have you tried that before? I think I still prefer turnip cake though! :D -Audrey | Brunch at Audrey's


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