Turnip cake
In its own language: 蘿蔔糕
Steamed and often pan-fried cake of daikon radish and rice flour, served as dim sum
Turnip cake, also called radish cake or chai tow kway, is a savoury dish made from shredded daikon radish and rice flour, steamed into a firm cake and often pan-fried before serving. It is a staple at Cantonese and Teochew dim sum, and widely enjoyed in China, Taiwan, Singapore, Malaysia and other parts of Southeast Asia, especially during Lunar New Year.
- Made from shredded daikon radish and rice flour, then steamed
- Often pan-fried for a crisp crust and soft centre
- Served as dim sum and at street stalls across East and Southeast Asia
- Traditional food for Lunar New Year in Taiwan and among Cantonese
- Known as 'carrot cake' in Singapore, though it contains no carrot
What is Turnip cake?
Turnip cake is a savoury Chinese dish made by steaming a mixture of shredded daikon radish and rice flour until it sets into a dense, sliceable loaf. The cake is usually cut into rectangular pieces and can be served steamed or pan-fried. When pan-fried, the outside develops a crisp golden crust while the inside stays soft and tender. Additional ingredients like dried shrimp, Chinese sausage, or shiitake mushrooms are often mixed in for extra flavour. It is commonly served with soya or oyster sauce and is a familiar sight at dim sum tables and street stalls.
Where does Turnip cake come from?
Turnip cake is rooted in southern Chinese cooking, especially Cantonese and Teochew traditions. The dish spread from Guangdong and Chaoshan to Hong Kong, Taiwan, and Southeast Asia. In Taiwan, it became linked to Lunar New Year celebrations, partly due to a story about Ming loyalists venerating a fallen prince with radish cakes. The name 'turnip cake' in English comes from confusion between daikon radish and turnip, as daikon was unfamiliar in the West. In Singapore and Malaysia, Teochew immigrants popularized the dish, which evolved into the stir-fried chai tow kway.
How is Turnip cake made?
To make turnip cake, daikon radish is shredded and mixed with rice flour, water, and sometimes corn starch for binding. Flavourings such as dried shrimp, shiitake mushrooms, Chinese sausage, or Jinhua ham may be added, often after being briefly stir-fried. The mixture is poured into a lined pan and steamed until it solidifies. Once cooled, it is sliced and either served as is or pan-fried until both sides are golden and crisp. In Southeast Asia, the steamed cake may be cut into cubes and stir-fried with eggs, garlic, preserved radish, and sauces.
How and when is Turnip cake eaten?
Turnip cake is enjoyed at many times of day, from breakfast to supper. It is a classic dim sum dish, often eaten with soya or oyster sauce, and sometimes chili or hoisin sauce. In Southeast Asia, it is also a popular street food, served stir-fried with eggs and spring onions, and sometimes wrapped in banana leaf. During Lunar New Year, it is a festive food in Taiwan and among Cantonese families. The dish is eaten both at home and in restaurants, and is found in hawker stalls as well as upscale dining rooms.
Kinds of Turnip cake
Regional versions of turnip cake differ in texture and preparation. Cantonese dim sum versions are soft and often include a mix of savoury additions. Taiwanese cakes are firmer and simpler. In Singapore and Malaysia, the dish is commonly stir-fried into chai tow kway, with 'white' and 'black' versions depending on the sauce used. In Penang, a darker version called char koay kak includes bean sprouts. Some cakes substitute taro or use only rice flour. For those allergic to radish, turnip may be used instead.
What Turnip cake means
Turnip cake carries symbolic meaning during Lunar New Year, especially in Taiwan, where the word for radish sounds like 'good fortune' in Hokkien. Among Cantonese, the word for cake is a homophone for 'high', expressing wishes for prosperity. The dish is a comfort food across southern China and Southeast Asia, enjoyed by people of many backgrounds. In Singapore and Malaysia, it is a beloved local favourite, found everywhere from hawker centres to restaurants. Its popularity has led to many local adaptations and a strong presence in daily life.
Questions people ask about Turnip cake
What is turnip cake made of?
Turnip cake is made mainly from shredded daikon radish, rice flour, and water. Other common additions include dried shrimp, Chinese sausage, shiitake mushrooms, and sometimes Jinhua ham for extra flavour.
Where does turnip cake come from?
Turnip cake comes from southern China, especially the Cantonese and Teochew regions. It spread to Taiwan, Hong Kong, and Southeast Asia, where it is now a popular dish in many countries.
How is turnip cake usually served?
It is usually sliced and served steamed or pan-fried, often with soya or oyster sauce. In Southeast Asia, it is also commonly stir-fried with eggs and other ingredients as chai tow kway.
Is turnip cake vegetarian?
Turnip cake can be vegetarian if made only with radish, rice flour, and seasonings. However, many versions include dried shrimp, sausage, or ham, so it is best to check the ingredients.
Why is it called 'carrot cake' in Singapore?
In Singapore, 'carrot cake' refers to turnip cake because the local term for daikon radish was confused with carrot. Despite the name, it contains no carrot and is unrelated to the sweet Western carrot cake.
Good reading and sources
The facts on this page come from the Wikipedia article "Turnip cake", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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