 | Turnip cake is usually a dim sum dish and is also traditional for Chinese New Year. I can't think of another way to use up the giant daikon radish I just bought. Hallelujah! K likes it and is requesting more; the Guy had his usual reaction, but at least he didn't gag. |
- 2½ to 3 cups coarsely shredded daikon
- 1 Chinese sausage, diced (lop chong)
- 3 tbsp dried shrimp (chop up if pieces are too big)
- 2 green onions, chopped (white and green parts)
- 3 tbsp chopped fresh cilantro
- vegetable oil for cooking
- 2 cups rice flour (not glutinous rice flour)
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- Add shredded radish to a saucepan and cover with water. Bring to a boil, then lower heat to simmer until radish is tender, about 20-30 minutes. Test for doneness; remove the radish from the pan to a bowl to cool but reserve the cooking water.
- While the radish is cooking, prepare a steamer that will fit an 8 x 8 pan or a 9-inch cake pan.
- In a saute pan, add a tbsp of vegetable oil. Saute the diced sausage, dried shrimp, and green onions until the sausage fat turns transparent. Turn off heat and stir in the cilantro.
- In a large bowl, mix the rice flour with 1½ cups of the radish cooking water to form a liquidy batter. Add the salt, sugar and pepper. Stir in the radish and the sausage mixture. Pour into a greased (or use spray oil) 8 x 8 baking dish or a 9-inch cake pan.
- Steam on medium heat for 35-45 minutes.
- Once done, remove turnip cake from steamer and let it cool. Slice it into squares and pan-fry until golden before serving.
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| Turnip cake batter is very runny |
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| After steaming |
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| Fry them up! |
