Chinese Turnip Cake

• Soak dried shiitake mushrooms for 30 mins
• Soak dried shrimp for 30 mins

Nutrition values are AI-estimated based on ingredients.

• 7 cups shredded daikon radish
• 1.5 cups diced Chinese sausage (lap cheong)
• 0.5 cup diced dried shiitake mushrooms
• 1 cup shredded dried shrimp
• 2.5 cups rice flour
• 1.5 cups water
• 2 cups liquid drained from cooked daikon radish
• 1 tsp salt
• 2 tbsp clear cooking oil
• Chili sauce for serving

1. 1Sauté diced Chinese sausage, dried shiitake mushrooms, and dried shrimp in a pan until fragrant and slightly browned.
2. 2Add freshly shredded daikon radish to a pan, cover with a lid, and cook until translucent and soft, releasing its liquid.
3. 3Transfer cooked daikon to a colander to drain, reserving the collected liquid.
4. 4In a separate bowl, mix rice flour with water to form a thick paste, then gradually whisk in the reserved daikon liquid to create a thin, smooth batter.
5. 5Combine the sautéed mixture and the cooked, drained daikon radish in the pan, seasoning with salt.
6. 6Pour the prepared rice flour batter over the mixture and stir vigorously until all components are evenly incorporated and coated.
7. 7Spoon the combined mixture into two round cake pans, spreading it evenly.
8. 8Place the pans in a multi-tiered steamer (covering one with aluminum foil) and steam until the cakes are firm and set.
9. 9Remove cakes from the steamer, allow to cool, and then unmold.
10. 10Pan-fry slices of the cake until golden brown before serving, typically with chili sauce.

These instructions are our analysis of the original video. Watch on YouTube →