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
25-28 slices (3/4 in)
Let it sit
medium size turnip, peeled, and shredded
water, small simmer, and salted
500 g Star Lion Rice Flour (red colour) about 4 cups
9 inch loaf pan, oiled and lined with parchment paper
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.