It is also commonly eaten during Chinese New Year, since the word for radish (菜頭; chhài-thâu) is a homophone for "good fortune" (好彩頭; hó-chhái-thâu) in the Hokkien language.

It is called "carrot cake" because of a loose English translation of chhài-thâu-kóe, which caught on among the non-native speaking diners.

This combined mixture is then poured in a steamer lined with greased aluminum foil or cellophane, and steamed at high heat for 40 to 60 minutes until it solidifies into a gelatinous mass.

Although the steamed turnip cakes can be consumed straight with soy sauce, they are commonly cooked again to add additional flavors.

For instance, turnip cake can be sliced into rectangular pieces when cooled and then pan-fried until both sides turn golden.