Pan-Fried Cantonese Turnip Cake
A savory, custardy cake made from shredded daikon radish and rice flour, studded with smoky Chinese sausage, dried shrimp, and mushrooms, then pan-fried until each slice has a crackling golden crust. This dim sum favorite has a creamy, melt-in-your-mouth interior that contrasts beautifully with its crispy, caramelized edges.
Ingredients
- 1 lb daikon radish, peeled and coarsely shredded
- 1 1/2 cups rice flour
- 1 cup water
- 2 Chinese sausages (lap cheung), diced small
+ 9 more ingredients
Instructions
Place the shredded daikon in a large pot with enough water to just cover it. Bring to a boil, then reduce heat and simmer for 15 minutes until very tender. Reserve 1 cup of the cooking liquid, then drain the daikon.
In a wok or skillet, heat 2 tablespoons of vegetable oil over medium heat. Cook the diced Chinese sausage, soaked dried shrimp, and mushrooms for 3 to 4 minutes until fragrant and the sausage has released its fat.
Whisk the rice flour with 1 cup of water and the reserved cup of daikon cooking liquid until completely smooth with no lumps.
Add the cooked daikon and the sausage mixture to the rice flour slurry along with the soy sauce, sugar, white pepper, salt, and half the scallions. Stir thoroughly to combine.
Pour the mixture into a greased 9-inch round cake pan or loaf pan and smooth the top.
Steam over high heat for 40 to 45 minutes until the cake is firm and a chopstick inserted in the center comes out clean.
Let the cake cool completely (at least 2 hours, or refrigerate overnight), then unmold and slice into 1/2-inch thick pieces.
Heat a generous film of oil in a non-stick skillet over medium-high heat. Pan-fry the slices for 3 to 4 minutes per side until deeply golden and crispy on both surfaces.
Serve garnished with remaining scallions, cilantro, and your favorite chili sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI