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Instant Pot Turnip Cake (Chinese Lo Bak Go)
4.9 from 64 votes

Instant Pot Turnip Cake (Chinese Lo Bak Go)

Instant Pot Turnip Cake is a traditional Chinese dish made from julienned daikon cooked under pressure and mixed with rice and water chestnut flours, as well as savory ingredients like Chinese sausage, cured meat, dried shrimp, and optional dried scallops. The mixture sets into a firm cake texture, combining the mild sweetness of turnip with rich umami flavors from cured meats and seafood. Pressurized cooking helps soften the turnip quickly while preserving texture.

Additional Time
4 hrs
Total Time
1 hr 30 mins
Servings: 6
Calories: 237 kcal
Course: Breakfast, Lunch, Brunch
Cuisine: Asian, Chinese

Ingredients

  • 1.45 pounds (650g) daikon julienne, or Chinese turnip
  • 2 tablespoons (30g) peanut oil
  • 2 teaspoons (10ml) sesame oil roasted
  • 2 pieces (80g) Chinese sausage chopped, Lap Cheong; Chinese: 臘腸
  • 2.5 tablespoons (40g) Chinese cured meat chopped, Chinese: 臘肉
  • 2 - 3 tablespoons (30g) dried shrimp Chinese: 蝦米
  • 3 pieces (10g) dried scallops Optional, cooked; Chinese: 乾瑤柱; also known as conpoy
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) chicken stock unsalted

Instructions

    Cup of Yum
  1. 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!)
  2. 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.
  3. 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.
  4. 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.
  5. 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!)
  6. 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

  • If you try this recipe, consider rating it in the comments to share your experience.

Nutrition Information

Calories 237kcal (12%) Carbohydrates 27g (9%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 66mg (22%) Sodium 687mg (29%) Potassium 332mg (7%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 10IU (0%) Vitamin C 24mg (27%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 237

% Daily Value*

Calories 237kcal 12%
Carbohydrates 27g 9%
Protein 9g 18%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 66mg 22%
Sodium 687mg 29%
Potassium 332mg 7%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 10IU 0%
Vitamin C 24mg 27%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.