Turnip Cake Recipe
Jamie Yee, Period 4
2 1/2 lbs white radish
1 1/2 cup rice flour
3 Tsp corn starch
2 tsp salt
2 tsp sugar
1/2 tsp white pepper
1 1/2 Chinese sausage, chopped to small pieces
2 small dried shiitake mushroom, soaked in water for 1 hour,
then cut off stem and dice
1 stalk green onion, sliced
1/ 4 cup dried shrimp, soaked in water until soft, rinsed and
1 1/2 cup water
Peel the radish. Grate it into a pot and add a small amount
of water. Bring it to a boil and continue to cook on medium heat for
15 minutes, add more water if needed.
Stir the mixture and then add the Chinese sausage, green
onion, shiitake mushroom, and dried shrimp into the pot.
Add salt, sugar, pepper, turn to low heat, and continue to
Gradually add the rice flour to the mixture.
Add some water and the corn starch, continue to stir. Mixture
should not be runny or solid.
Use a non-stick cake pan, grease with vegetable oil, pour
mixture into pan and steam for 40 minutes. To steam: use a large
steamer or a wok, add water to the bottom and support the pan with a
small rack. After 40 minutes, insert a toothpick in the center, if
it comes out clean, the turnip cake is ready.
Let cool. To serve, slice into 1/4 inch slice and pan fry until
crispy or golden brown. Oyster sauce dipping is optional.