📝 About This Recipe
A cornerstone of the traditional Cantonese Dim Sum experience, this savory turnip cake is a masterpiece of textures, blending tender daikon radish with umami-rich cured meats. Despite its name, this 'cake' is actually a savory steamed radish pudding that is sliced and pan-fried to achieve a crisp, golden exterior and a melt-in-your-mouth center. Infused with the deep flavors of dried shrimp and Chinese sausage, it’s a celebratory dish that brings the bustling energy of a Hong Kong morning straight to your breakfast table.
🥗 Ingredients
The Radish Base
- 2 lbs Daikon Radish (peeled and shredded (approx. 5-6 cups))
- 1.5 cups Water (reserved for simmering the radish)
The Flour Slurry
- 10 oz Rice Flour (standard white rice flour, not glutinous)
- 2 tablespoons Wheat Starch (helps with the translucent texture and firmness)
- 1 cup Radish Liquid (cooled liquid from simmering the radish)
Aromatics and Umami
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 3 tablespoons Dried Shrimp (soaked in warm water for 20 mins, then finely chopped)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and finely diced)
- 2 large Shallots (minced)
- 2 tablespoons Vegetable Oil (for sautéing)
Seasoning
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Sugar (to balance the radish bitterness)
- 1/2 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Chicken Bouillon Powder (optional for extra depth)
👨🍳 Instructions
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1
Prepare your steamer and grease an 8-inch square or round cake pan thoroughly with oil. Shred the daikon radish using a box grater or food processor.
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2
Place the shredded radish and 1.5 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the radish is translucent and very soft.
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3
Strain the cooked radish through a fine-mesh sieve, making sure to save all the cooking liquid. Measure out 1 cup of this liquid and let it cool slightly. If you have less than a cup, top it up with water.
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4
In a large mixing bowl, whisk together the rice flour, wheat starch, and the 1 cup of cooled radish liquid until a smooth, thick slurry forms. Set aside.
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5
Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the minced shallots and sauté until fragrant (about 1 minute).
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6
Add the diced Chinese sausage, chopped dried shrimp, and mushrooms. Stir-fry for 3-4 minutes until the sausage fat begins to render and the mixture is highly aromatic.
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7
Lower the heat and add the cooked, drained radish back into the wok. Stir in the salt, sugar, white pepper, and bouillon powder. Mix thoroughly.
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8
Slowly pour the flour slurry into the wok with the radish and meat mixture. Stir constantly over low heat for 2-3 minutes until the mixture thickens into a heavy, paste-like dough that pulls away from the sides.
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9
Transfer the thick paste into your greased cake pan. Use a spatula dipped in oil to smooth the top surface evenly.
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10
Place the pan in your steamer. Steam over high heat for 45-50 minutes. The cake is done when it looks slightly translucent and a toothpick comes out clean (though it will still feel soft while hot).
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11
Remove the pan and let it cool completely to room temperature. For the best results, refrigerate the cake for at least 4 hours or overnight; this allows the starches to set so it can be sliced cleanly.
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12
Once set, run a knife around the edge and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangles.
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13
Heat a non-stick skillet with a thin layer of oil over medium heat. Fry the slices for 3-4 minutes per side until they develop a crispy, golden-brown crust. Serve immediately.
💡 Chef's Tips
Always use 'White Rice Flour' rather than 'Glutinous Rice Flour'; using the latter will result in a sticky, gummy texture rather than a firm cake. Don't skip the wheat starch—it provides the signature 'bounce' and prevents the cake from being too mushy. If your daikon is particularly bitter, blanch the shredded radish in boiling water for 2 minutes and discard that water before proceeding with the recipe's simmering step. Ensure the cake is completely cold before slicing; if you try to slice it while warm, it will fall apart and stick to your knife. For a vegetarian version, omit the sausage and shrimp and double the mushrooms and add diced marinated tofu or 'mock' meats.
🍽️ Serving Suggestions
Serve with a side of premium Oyster Sauce or a spicy XO Sauce for a truly authentic dim sum experience. Pair with a pot of hot Pu-erh or Jasmine tea to cut through the richness of the fried cake. Offer a small dish of Garlic Chili Oil on the side for those who prefer a spicy kick. Accompany with a simple stir-fried bok choy or gai lan to add a fresh, crunchy element to your breakfast. Top with fresh chopped scallions and toasted sesame seeds for a professional finishing touch.