Member recipe
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Chinese Turnip Cake (radish cake)

By SapphireKT (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8
This is a common dimsum dish which is very yummy and keeps well in the fridge.
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Ingredients

  • 50g dried shiitake mushrooms
  • 140g Chinese bacon, diced
  • 50g dried shrimps, roughly chopped
  • 2 tsp brown sugar
  • 1 tbsp soy sauce
  • 1.4kg daikon radish, peeled and grated
  • 230g rice flour
  • Chopped spring onions, coriander and Sriracha sauce, to serve

Method

  • STEP 1
    Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak for at least 2 hours. Drain mushrooms. Trim and dice.
  • STEP 2
    Set a large pot over medium-high heat and add diced shiitakes, bacon and dried shrimp. Cook, stirring, until bacon has rendered some fat, about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce and cook, stirring, for 2 minutes longer. Transfer everything to a bowl and set aside.
  • STEP 3
    In the same pot, add grated daikon. Stir to coat with any of the remaining fat. Lower heat to medium, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes.
  • STEP 4
    Remove from heat. Stir in cooked shiitakes, bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons of water to loosen slightly; the final texture should be sticky and tight.
  • STEP 5
    Scrape mixture into two 7- by 5-inch baking dishes. Set up a steamer large enough to hold one of the baking dishes, then steam turnip cake until cooked through, about 30 minutes. Let cooked turnip cakes rest 20 minutes before serving.
  • STEP 6
    Top with chopped spring onion, coriander, and sesame oil, if using. Slice and serve with Sriracha on the side. Alternatively, slice and pan-fry in a little oil until golden and crisp on both sides before serving.
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