Turnip Cake
Discover the savory magic of homemade turnip cake, a beloved dim sum classic that's perfect for brunch, snacks, or celebratory feasts. Made with tender daikon radish (often referred to as turnip), this dish combines rice flour and cornstarch to create a silky yet firm texture. Infused with the rich umami of Chinese sausage, dried shrimp, and shiitake mushrooms, every bite is bursting with aromatic flavors. Steamed to perfection and optionally pan-fried for a golden, crispy exterior, this crowd-pleaser pairs beautifully with soy sauce or chili sauce for dipping. Whether you're a fan of Asian cuisine or looking to impress at your next gathering, this turnip cake recipe is a must-try!
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Recipe Information
Ingredients
- 1000 grams Daikon radish
- 200 grams Rice flour
- 30 grams Cornstarch
- 400 milliliters Water
- 2 links Chinese sausage (lap cheong)
- 30 grams Dried shrimp
- 4 pieces Dried shiitake mushrooms
- 2 stalks Scallions
- 2 cloves Garlic
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoons Ground white pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Peel and grate the daikon radish. Place the grated radish into a large saucepan and add 250 milliliters of water. Cook over medium heat until the radish softens and releases liquid, about 10 minutes. Remove from heat and let cool slightly.
While the radish is cooking, prepare the dried shrimp and shiitake mushrooms by soaking them in warm water for 15 minutes. Drain and finely chop both.
Dice the Chinese sausage into small pieces and finely chop the scallions and garlic.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the Chinese sausage, dried shrimp, and chopped mushrooms. Sauté for 2-3 minutes until fragrant.
Add the chopped garlic and scallions to the skillet and sauté for another minute. Then, stir in soy sauce, oyster sauce, white pepper, and salt. Mix thoroughly and remove from heat.
Combine rice flour and cornstarch in a large mixing bowl. Gradually add the remaining 150 milliliters of water while stirring until a smooth batter forms.
Add the cooked radish (along with any liquid from the saucepan) to the skillet mixture. Gently fold the mixture into the batter until evenly distributed.
Grease a rectangular or round cake pan, then pour in the batter, smoothing it out with a spatula.
Steam the batter in a steamer over boiling water for 50 minutes. Check doneness by inserting a toothpick or skewer—it should come out clean.
Let the turnip cake cool completely to set before slicing into rectangular pieces.
Optional: Pan-fry the sliced turnip cake in a lightly oiled skillet over medium heat until both sides are golden brown and crispy, about 2-3 minutes per side.
Serve the turnip cake warm on its own or with soy sauce or chili sauce for dipping.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 6676 mg | 290% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 22.9 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 412 mg | 32% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3585 mg | 76% | |
*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.
