White radish and rice flour are the base of this savory cake. Traditionally served around Chinese New Year for good luck and very popular dish in dim sum year around.
My mom used to make this cake quiet often and I never thought in making it as occasionally when visiting my mom, I will come home with a big piece of this cake and will kill the craving for it.
I bought one turnip and used half to make soup…didn’t know what to do with the leftover…called my mom and got the recipe.
– What is turnip cake?
Before any confusion, this is a savory cake, yes, savory… made with shredded white turnip or daikon mixed with rice flour. This cake can be plain or mixed with shiitake mushrooms, green onion, Chinese sausage, dried shrimp, bacon…
– How do I make turnip cake?
The rice flour and shredded turnip with whatever ingredients you want to add is cooked by steam. Once cooled, the cake is sliced, and pan fried before serving. The amount of shredded turnip added to the rice flour is totally up to you, the more the tastier.
– How the turnip cake tastes?
The turnip cake is slightly crispy on the outside and soft, moist on the inside. It can be served with a soy sauce base sauce with or without chili.
– Is there a ratio between rice flour and liquid?
According to mom’s recipe to get the perfect texture and consistency, 1500 ml of liquid should be added to 1 lb of rice flour.
– Should we make the turnip cake?
Please bare in mind that I only had ½ turnip, therefore adapt accordingly if following this recipe.
I used the Tatung steamer when steaming the cake batter.
Instead of pan frying the turnip cake I used the air-fryer, which turned out to be awesome.
I served this cake with a sauce made with finely minced garlic and soy sauce.
- 250 g turnip radish, peeled and shredded
- 3 dry shiitake mushrooms
- 2-3 green onions or scallions
- 250 g rice flour (not glutinous flour)
- 2 teaspoons corn starch
- Salt and ground white pepper to taste
- 1 tablespoon olive oil
- 420 ml liquid (water plus the liquid from turnip)
In a small bowl soak the mushrooms in 1/3 cup warm water for approximately 20 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Remove the stems and cut into small pieces.
Finely chop green onion and set aside.
In a pan or wok, add the olive oil and sauté the mushroom and add the green onion until golden and fragrant. Remove from the pan and set aside.
On the same pan sauté the shredded turnip under medium heat, cook until tender. Drain, reserving the cooking liquid.
In the meantime, in a medium bowl mix the rice flour, corn starch with 420 ml of liquid (cooking liquid from turnip, mushroom water and plain water). Add the drained cooked turnip and mix.
Return rice flour/turnip mixture back to the pan and add salt, pepper and mushroom/green onion. Cook under medium heat, stirring constantly as the rice flour batter cook the consistency will thicken.
Transfer the batter into a heatproof container (I used a rectangle Pyrex) and steam under medium-high heat. I used Tatung steamer, added 2 cups of water on the outside and set it to steam.
If steaming in the stove, make sure to check the water level and replenish if necessary. Once cooked remove the bowl from the steamer and allow to cool before slicing.
Remove the cake from the container and slice into approximately ½ inch thick or into cubes. Pan fry with a little of oil until both sides are golden brown.
Serve immediately, with the sauce of your preference.
– Interested in more Asian Inspired recipes? Check these out…
Did you know that there are my types of radish? Radish comes in a variety of shapes, lengths and colors. The main component of a radish is water, up to 95%. Radishes contain vitamin C and other nutrients.