- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 900 g
- 200 g
- 50 g
- 350 ml
- 20 g
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
Process
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Soak the dried shiitake mushrooms in hot water for 20 minutes until softened. Drain, remove stems, and finely chop. Also soak the dried shrimp in hot water for 15 minutes, then drain and finely chop.
Peel the daikon radish and grate it coarsely using a box grater or food processor.
In a large mixing bowl, combine the rice flour, cornstarch, and 350 ml water. Stir until smooth and no lumps remain. Set the batter aside.
Heat 2 tbsp vegetable oil in a large wok or skillet over medium heat. Add the chopped Chinese sausage and cook for 2 minutes until fragrant and slightly rendered. Add the chopped shiitake mushrooms and dried shrimp, and cook for another 2 minutes.
Add the grated daikon to the wok. Stir well and cook for 5–7 minutes until the daikon is soft, translucent, and most of its liquid has evaporated.
Season the daikon mixture with soy sauce, sesame oil, sugar, salt, and white pepper. Mix thoroughly.
Reduce the heat to low. Pour the rice flour batter into the wok and stir continuously. The mixture will thicken quickly into a heavy, sticky dough. Cook for 2–3 minutes until it pulls away from the sides of the pan.
Transfer the dough into a greased 20 cm round cake pan or a heatproof bowl. Smooth the top with a spatula.
Set up a steamer with enough water and bring to a rolling boil. Place the pan in the steamer, cover, and steam over high heat for 45 minutes. Check water level occasionally and replenish with hot water if needed.
To test doneness, insert a skewer into the center; it should come out clean with no wet batter. Remove from steamer and let cool completely at room temperature. This takes about 1 hour.
Once cooled, run a knife around the edge and invert the cake onto a cutting board. Cut into 1 cm thick slices.
Heat a thin layer of vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the slices in batches for 2–3 minutes per side until golden brown and crispy. Garnish with chopped scallions and serve hot with soy sauce or chili oil.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the daikon long enough before adding the batter; it must be soft and most of its liquid evaporated, otherwise the cake will be mushy and won't set properly.
- The cake is fully steamed when a skewer inserted in the center comes out clean and the surface is firm to the touch. If it's still wet, steam for another 10 minutes.
- Cooling the cake completely before slicing is crucial; if you cut it while warm, it will crumble. For best results, refrigerate overnight before slicing and pan-frying.
- When pan-frying, use medium-high heat and don't overcrowd the pan. Let each side develop a deep golden crust before flipping to prevent sticking.
Substitutions
- Chinese sausage (lap cheong)→halal beef sausage or omit for a vegetarian version
- dried shrimp→small pieces of firm tofu or omit
- rice flour→glutinous rice flour for a chewier texture (not gluten-free)
Storage & reheating
Store the cooled turnip cake tightly wrapped in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. To reheat, pan-fry frozen slices directly in a lightly oiled skillet over medium heat for 4-5 minutes per side until hot and crispy, or steam for 10 minutes until heated through.
FAQ
The questions we get asked most
Why is my turnip cake mushy and not holding together?
The most likely cause is excess moisture from the daikon. After grating, squeeze out excess liquid or cook the daikon until dry before mixing with the batter. Also, ensure you use the correct ratio of rice flour to water; too much water will prevent setting.
Can I make turnip cake ahead of time?
Yes, you can steam the cake up to 3 days in advance. Cool completely, then wrap tightly and refrigerate. Pan-fry slices just before serving for the best texture. You can also freeze the steamed cake for up to 2 months.
How do I know when the turnip cake is fully steamed?
Insert a skewer or chopstick into the center; it should come out clean with no wet batter. The surface should be firm and slightly shiny. If it's still wet, steam for another 10 minutes and test again.
Can I use a different type of radish instead of daikon?
Daikon is essential for authentic flavor and texture. Other radishes like red radishes are too peppery and watery. If you must substitute, use peeled jicama for a similar crunch, but the taste will differ.
Why did my turnip cake fall apart when I tried to slice it?
You likely sliced it while still warm. The cake needs to cool completely, ideally overnight in the refrigerator, to firm up. Chilling also makes it easier to cut clean slices without crumbling.
Is turnip cake gluten-free?
Yes, this recipe is gluten-free as it uses rice flour and cornstarch. However, double-check that your soy sauce is gluten-free, as some brands contain wheat. Use tamari or gluten-free soy sauce if needed.
Can I steam the turnip cake in a different container?
Yes, any heatproof container that fits in your steamer works. A round cake pan or a glass bowl is fine. Just make sure to grease it well to prevent sticking, and adjust steaming time if the depth of the batter changes.
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