Gluten-Free Traditional Chinese Radish Cake
Discover the irresistible charm of Gluten-Free Traditional Chinese Radish Cake, a festive favorite that shines on dim sum tables and celebration menus alike! This recipe reinvents the classic turnip cake with gluten-free rice flour and tapioca starch, making it perfect for those with dietary restrictions while preserving its authentic flavors. Packed with tender daikon radish, savory Chinese sausage, earthy shiitake mushrooms, and optional dried shrimp, every bite bursts with rich umami goodness. The cake is steamed until firm and then pan-fried for a crispy golden crust—a texture contrast that's simply divine. Whether you enjoy it as a snack, appetizer, or add it to your Lunar New Year feast, this gluten-free radish cake pairs beautifully with soy sauce or spicy chili dips for a truly satisfying treat. Indulge in the comforting taste of tradition, gluten-free style!
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Recipe Information
Ingredients
- 1.5 kilograms daikon radish
- 400 grams gluten-free rice flour
- 50 grams tapioca starch
- 500 milliliters water
- 5 pieces dried shiitake mushrooms
- 50 grams Chinese dried shrimp (optional, ensure gluten-free)
- 1 link Chinese sausage (lap cheong, gluten-free)
- 2 stalks scallions
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1.5 teaspoons salt
- 0.5 teaspoons white pepper
Instructions
Peel and grate the daikon radish using a box grater or food processor. Place the grated daikon into a large saucepan, and add 500 milliliters of water.
Bring the saucepan to a boil over medium heat, then reduce to a simmer. Cook for about 10 minutes, or until the daikon becomes soft and translucent. Strain the mixture, reserving the radish liquid.
While the daikon is simmering, soak the dried shiitake mushrooms in warm water for 15-20 minutes until rehydrated. Dice the mushrooms, Chinese sausage, and dried shrimp (if using). Mince the garlic and chop the scallions.
Preheat a pan and add 2 tablespoons of vegetable oil. Sauté the diced mushrooms, Chinese sausage, dried shrimp, garlic, and scallions until fragrant, about 5 minutes. Set aside.
In a large mixing bowl, combine gluten-free rice flour, tapioca starch, salt, and white pepper. Gradually add the reserved daikon liquid, whisking continuously to form a smooth batter.
Fold the cooked daikon radish and sautéed mixture into the batter, mixing thoroughly to ensure even distribution of ingredients.
Grease a 9-inch round or square heatproof cake pan. Pour the radish cake mixture into the pan, smoothing out the top with a spatula.
Prepare a steamer large enough to fit the cake pan. Bring water in the steamer to a boil and steam the radish cake over medium-high heat for 60 minutes. Check periodically to ensure the water doesn’t dry out, adding more boiling water as needed.
Once done, remove the cake from the steamer and let it cool completely before slicing into pieces.
Serve as is, or pan-fry slices in a bit of vegetable oil until golden and crispy on both sides. Serve with soy sauce or chili sauce for dipping. Enjoy!
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 7612 mg | 331% | |
| Total Carbohydrate | 476.9 g | 173% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 34.6 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 806 mg | 62% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4784 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
