5 Ingredients or Fewer

Taiwanese Turnip Cake

November 30, 2012
4 Ratings
  • Makes 25-28 slices (3/4 in)
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. —FrancesRen

What You'll Need
  • Let it sit
  • 2 medium size turnip, peeled, and shredded
  • 3 cups water, small simmer, and salted
  • 1 bag 500 g Star Lion Rice Flour (red colour) about 4 cups
  • 3 cups cold water
  • Steaming
  • 1 9 inch loaf pan, oiled and lined with parchment paper
  • 1 pot of water, simmering (or a big steamer)
  • 1 non stick pot
  1. Add the shredded daikon to the simmering salted water; cook for 5-8 minutes, or until it becomes translucent. Remove from stove and cool.
  2. In the meantime, mix the rice flour with the 3 cup of cold water; gently stir, mix well and set aside.
  3. 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.
  4. Gently cook the daikon rice mixture over medium-high heat, about 10 minutes, or until it resembles the texture of sticky oatmeal/porridge.
  5. 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.
  6. 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.
  7. 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.

See what other Food52ers are saying.

  • marc.lyons.one
  • hardlikearmour
  • FrancesRen

3 Reviews

marc.lyons.one February 10, 2013
Would you be able to offer a scaled weight of turnips in the recipe? Or volume measurement even?
Also, you mention daikon in the description and method, yet turnips in the ingredients. I have actual white turnip (Brassica rapa)...do you think your recipe would be just as good with the turnips I produce every day rather than daikon (which we do not grow where I cook)?
hardlikearmour November 30, 2012
This is similar to a dish served at Ping in Portland called Nyonya- Style "Carrot Cake" - I have no idea why it's called that because it uses daikon like yours does. They saute the steamed daikon cake with egg, bean sprouts, onions, and Indonesian soy sauce. It's quite delicious! Thanks for sharing the technique for making the "cake".
FrancesRen November 30, 2012
Yeup! I love all types of rice cakes-- there are so many versions in every Asian cities, and each and every one of them are wonderful and delicious. My other favorite is the taro cakes (yu tou gao) , dry pan-fried with chilies and green onions. Dip in vinegar. Mmmm!