Chinese · Brunch
Turnip Cake Slices
Pan-fried turnip cake made from grated daikon radish and rice flour, studded with shiitake mushroom and dried shrimp for savoury depth, steamed into a firm block then sliced and seared until the exterior turns golden and crisp. Served with soy sauce and chili oil for dipping alongside scallion garnish.
$4
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
312Calories
9.8gProtein
11.6gFat
42.1gCarbs
4.8gSugar
3.9gFiber
1380mgSodium
38mgChol
1.9gSat Fat
520mgPotassium
68mgCalcium
1.9mgIron
0.3mcgVitamin B12
14mgVitamin C
low-calorie
low-cholesterol
rich-umami
weekend-brunch
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Peel, grate, and finely mince the daikon radish. Soak dried shrimp and shiitake in warm water 15 minutes until soft; dice the mushroom and slice the scallion.
2
Saute
Heat 1 tbsp vegetable oil in a pan over medium heat; saute garlic, shrimp, and mushroom for 2 minutes until fragrant.
3
Simmer
Add daikon and 1/3 cup water; simmer over medium-low heat for 8 minutes, stirring, until daikon softens and turns translucent.
4
Build
Off heat, stir rice flour, cornstarch, salt, white pepper, and scallion into the mixture until thick and paste-like.
5
Steam
Scrape batter into a greased ramekin, smooth the top, and steam over boiling water on high heat for 30 minutes until set.
6
Chill
Cool the cake at room temperature for 30 minutes, then refrigerate for at least 3 hours until firm enough to slice.
7
Sear
Turn cake out, cut into slices, and pan-fry in oiled skillet over medium-high heat for 3 minutes per side until golden and crisp.
8
Plate
Arrange seared slices on a plate, scatter scallion over top, and serve with soy sauce and chili oil for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g daikon radish
- 1/2 cup70g rice flour
- 4 tbsp36g cornstarch
- 0.4 oz12g dried shrimp
- 22 dried shiitake mushroom
- 22 scallion
- 2 tsp2 tsp garlic
- 2/3 cup160ml water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp soy sauce
