Turnip Cake
User Reviews
5
Turnip Cake
Description
This recipe blends shredded daikon radish with rice flour, dried shrimp and scallops, and diced Chinese sausage to form a batter that is steamed until solid, then optionally pan-fried to create a crispy exterior. The daikon is salted and allowed to release its juice before combining with rice flour, ensuring good moisture balance. The dried seafood and sausage contribute savory depth, characteristic of turnip cake.
The steaming process can be done using an Instant Pot or stovetop steaming, with steaming times detailed to achieve a firm but tender cake. After cooling, the cake is easier to slice. Pan-frying adds a golden crust. The resulting dish has a soft interior textured with bits of shrimp and sausage, combining mild radish flavor with rich umami notes.
Turnip cake is commonly served as a snack or dim sum item and can be eaten warm or at room temperature. Topping with green onions adds freshness. This dish requires some advance preparatory steps like soaking dried seafood and thorough mixing for best results.
Precise ratios of radish to rice flour help achieve correct consistency. The recipe notes emphasize selecting fresh daikon with firm skin and vibrant leaves. Mixing and resting the radish with salt improves juice extraction, crucial for texture.
Ingredients
- 1 radish Around 2 pounds, 3 cups shredded radish 1 lb & 10.8 oz, daikon variety
- 1 cup rice flour (5.1 oz or 145 g)
- ⅓ cup dried shrimp 1 oz or 27 g, small
- ⅓ cup scallop 1.8 oz or 50 g, dried
- 1 piece Chinese sausage (1.9 oz)
- ¼ teaspoon salt
- 1 tablespoon vegetable oil (Add to the shredded radish)
- 1 tick green onion (For topping and decoration optional)
- ½ tablespoon vegetable oil (For pan fry lo bak go)
Instructions
Instant Pot Method:
- Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
- Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
- Cut and diced 1 piece of Chinese sausage (1.9 oz).
- While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
- After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
- Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
- Pour a cup of water into an instant pot and add a rack.
- After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
- Put the mixture into an instant pot, cover the lid and close the vent. Next, press the manual button to adjust time for 25 minutes at high pressure and natural release.
- After the turnip cake cools down, slice it into pieces.
- Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.
Stove Top Method:
- Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
- Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
- Cut and dice 1 piece of Chinese sausage (1.9 oz).
- While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
- After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
- Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
- Pour 8 cups of water into a steamer. Turn on the fire to medium high until the water is boiling.
- After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
- When the water is boiling, put the mixture into a steamer, cover the lid, turn the fire to medium small and steam it for 45 minutes. (Add more water into the steamer if needed.)
- After the turnip cake cools down, slice it into pieces.
- Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.
Notes
- Select fresh daikon radish with firm, smooth skin and vibrant leaves for best results.
- Shred the radish finely to ease mixing and uniform texture; some prefer mixing fine strands with small chunks.
- Salt the shredded radish and let it rest for 15-20 minutes to release moisture before adding rice flour.
- Maintain a roughly 1:3 ratio of rice flour to shredded radish (including liquid) for proper consistency.
- Steam the mixture for 25 minutes in an Instant Pot or about 45 minutes by stovetop steam; cool before slicing.
- Pan-fry slices with a little oil for a crispy exterior and added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 316mg | 13% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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