Chinese turnip cake or “Luo bo gao” is a staple of Dim Sum restaurants. However, in my family the recipe was always made with pumpkin. The consistency of these cakes is much denser and firmer and I like to eat them almost like chips with a spicy dipping sauce such as Sriracha.

  • 8 servings
  • 10 mins
  • 60 mins
  • 70 mins


  • 16 ounces pumpkin puree, canned
  • 1 pound pork, ground
  • 2 cups chicken stock
  • 1 cup water
  • 1/4 cup dried shrimp
  • shallot
  • 16 oz. rice flour



  • Sauté the shallot on medium heat. Add the ground pork and dried shrimp and brown evenly. Season generously with salt and pepper.
  • Combine the pumpkin, chicken stock, water, and rice flour and mix to combine well.
  • Stir the ground pork into the pumpkin mixture and pour into a cake pan.
  • Add 1.5 cups of water to the instant pot liner and set the cake pan on the steaming rack. Set the Instant Pot to "Steam" for 45 minutes.
  • Allow the Instant Pot to natural release the pressure.
  • Remove the cake pan from the Instant Pot carefully and refridgerate to cool.
  • Slice into 1/8 inch thick squares.
  • Deep fry on both sides in about 1/8" of vegetable oil on a skillet.
  • Serve hot, with Sriracha sauce for dipping.