📝 About This Recipe
A cornerstone of Cantonese Dim Sum and a beloved Chinese New Year staple, this Turnip Cake is a masterful interplay of textures and savory depth. Made from shredded daikon radish and a silky rice flour batter, it is studded with umami-rich dried shrimp, smoky Chinese sausage, and earthy shiitake mushrooms. When pan-fried to a crisp, golden exterior, it reveals a tender, melt-in-your-mouth center that perfectly captures the soul of traditional Chinese street food.
🥗 Ingredients
The Radish Base
- 2 lbs Daikon Radish (peeled and coarsely grated)
- 1.5 cups Water (divided into two halves)
The Batter
- 2.5 cups Rice Flour (standard white rice flour, not glutinous)
- 3 tablespoons Wheat Starch (provides a translucent, bouncy texture)
- 1 tablespoon Cornstarch (helps with structural integrity)
Savory Mix-ins
- 2 links Chinese Sausage (Lap Cheong) (finely diced)
- 3 tablespoons Dried Shrimp (soaked in warm water for 20 mins, then minced)
- 4-5 pieces Dried Shiitake Mushrooms (soaked, stems removed, and finely diced)
- 2 large Shallots (minced)
Seasoning & Frying
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Chicken Bouillon Powder (optional for extra umami)
- 3-4 tablespoons Vegetable Oil (for sautéing and pan-frying)
👨🍳 Instructions
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1
Begin by prepping your aromatics. Soak the dried shrimp and shiitake mushrooms in warm water for at least 20 minutes until softened. Drain (reserving the mushroom liquid), mince them finely, and set aside.
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2
Peel the daikon radish and grate it using the large holes of a box grater. You want distinct shreds, not a pulp.
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3
Place the grated radish in a large wok or pot with 3/4 cup of water. Simmer over medium heat for about 10-15 minutes until the radish becomes translucent and soft. Do not drain the liquid; this is packed with flavor.
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4
In a separate large mixing bowl, whisk together the rice flour, wheat starch, cornstarch, and the remaining 3/4 cup of water (you can substitute some of this with the reserved mushroom soaking liquid). Whisk until a smooth, thick slurry forms.
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5
Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the minced shallots, Chinese sausage, dried shrimp, and mushrooms for 3-5 minutes until fragrant and the sausage fat begins to render.
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6
Add the sautéed meat and mushroom mixture into the pot with the cooked radish. Stir in the salt, sugar, white pepper, and chicken bouillon.
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7
Turn the heat to low. Slowly pour the flour slurry into the radish mixture, stirring constantly. The mixture will thicken rapidly into a heavy, pasty dough. Once it’s difficult to stir and no dry flour remains, remove from heat.
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8
Grease an 8-inch square cake pan or a heat-proof steaming dish with oil. Transfer the radish paste into the pan, smoothing the top with a spatula dipped in oil.
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9
Prepare a steamer with plenty of water. Place the pan in the steamer, cover, and steam on high heat for 45-50 minutes. A toothpick inserted should come out relatively clean (it will still be slightly sticky while hot).
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10
Remove the pan from the steamer and let it cool completely to room temperature. For the best results, refrigerate for at least 4 hours or overnight to allow the cake to firm up for slicing.
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11
Once chilled and firm, run a knife around the edges and invert the cake onto a cutting board. Slice into 1/2-inch thick rectangular slabs.
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12
Heat a non-stick skillet with a thin layer of oil over medium-high heat. Fry the slices for 3-4 minutes per side until a golden-brown, crispy crust forms. Serve hot.
💡 Chef's Tips
Always use 'White Rice Flour' rather than 'Glutinous Rice Flour' to avoid a sticky, mochi-like texture. Don't skip the wheat starch; it provides the 'Q' (bouncy) texture that makes the cake authentic. If you prefer a vegetarian version, omit the shrimp and sausage and double the mushrooms and add diced firm tofu or pickled radish. Ensure the cake is completely chilled before slicing, otherwise it will be too soft and fall apart in the frying pan. Store the steamed (un-fried) cake in the fridge for up to 5 days; just slice and fry whenever you want a snack.
🍽️ Serving Suggestions
Serve with a side of spicy Chiu Chow chili oil or XO sauce for a kick. A drizzle of sweet soy sauce or a dip in oyster sauce adds a classic savory-sweet balance. Pair with a pot of hot Pu-erh or Jasmine tea to cut through the richness of the fried cake. Serve as part of a dim sum spread alongside Siu Mai and Har Gow.