Pan-Fried Cantonese Turnip Cake with Chinese Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried turnip cake packed with savory Chinese sausage and dried shrimp, a beloved Cantonese dim sum staple. This Chinese-inspired recipe, ready in about 110 minutes, layers Chinese radish (daikon), grated, rice flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 50 min Serves 4 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a dry skillet over medium heat, add 1 tbsp vegetable oil and sauté 2 diced Chinese sausage links for 2 minutes until fragrant and slightly browned. Add 2 tbsp chopped soaked dried shrimp and 1 minced garlic clove; cook for 1 minute. Remove from heat.
  2. Step 2: In a large mixing bowl, combine 2 cups grated Chinese radish, 1 cup rice flour, 1 cup water, 1/2 tsp salt, and 1/4 tsp white pepper. Stir until smooth.
  3. Step 3: Add the cooked sausage, shrimp, and garlic mixture along with 2 tbsp sliced scallions into the radish batter; mix well.
  4. Step 4: Pour the mixture into a greased 8-inch round cake pan and steam over boiling water for 45 minutes until firm and set.
  5. Step 5: Let the turnip cake cool to room temperature, then slice into 1/2-inch thick pieces.
  6. Step 6: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Pan-fry the turnip cake slices for 3-4 minutes per side until golden brown and crispy on the edges.
  7. Step 7: Serve hot with soy sauce or chili sauce on the side.

Frequently asked questions

How long does Pan-Fried Cantonese Turnip Cake with Chinese Sausage take to make?

Total time is about 110 minutes (60 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Cantonese Turnip Cake with Chinese Sausage?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Cantonese Turnip Cake with Chinese Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Cantonese Turnip Cake with Chinese Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Cantonese Turnip Cake with Chinese Sausage?

Chinese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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