Author Notes: I've seen the 2 generations of women in my house making turnip cake with their eyes closed, as I, myself, now living abroad, often miss my mom's turnip cake- steamed, sliced and pan fried until crispy on the exterior and bursting of daikon deliciousness in the middle. This recipe focuses on the shredded daikon, so try to buy fresh daikon: no additional cornstarch needed, nor chinese sausage, shiitake mushrooms etc. The secret? Letting the mixture sit overnight. Can be kept in the fridge up to 4 days. —FrancesRenHuang
Makes: 25-28 slices (3/4 in)
Let it sit
medium size turnip, peeled, and shredded
cups water, small simmer, and salted
500 g Star Lion Rice Flour (red colour) about 4 cups
cups cold water
9 inch loaf pan, oiled and lined with parchment paper
pot of water, simmering (or a big steamer)
non stick pot
- Add the shredded daikon to the simmering salted water; cook for 5-8 minutes, or until it becomes translucent. Remove from stove and cool.
- In the meantime, mix the rice flour with the 3 cup of cold water; gently stir, mix well and set aside.
- When the daikon water mixture is cool down completely, mix in the rice flour mixture into the daikon water mixture. Let it sit over night.
- Gently cook the daikon rice mixture over medium-high heat, about 10 minutes, or until it resembles the texture of sticky oatmeal/porridge.
- Oil the loaf pan, and line if with parchment paper; scoop in about 2.5 inch deep, and press the mixture gently down until it is in a uniformed loaf-like shape. Cover the top of the loaf pan with a well-oiled foil.
- Steam for about 40-50 minutes, or when toothpick or chopsticks comes out clean when checking the center. Let it cool, and gently flip it onto a plate. Remove the loaf pan and steam the next batch again.
- Let it cool completely; cut into 3/4 in slices and pan-fry 3 minutes each side until golden brown. Serve with Chinese red wine vinegar, and a bit of hot chili oil.