Chinese Turnip Cake
Crispy pan-fried wedges of steamed savory turnip cake with shiitake mushrooms and Chinese sausage. A dim sum classic that's surprisingly simple to make at home.
- Total time
- 50 min
- Servings
- 8
- Calories
- 156
- Protein
- 4g
Ingredients
- 1.5 lb daikon radish (turnip)
- 1 cup rice flour
- 4 whole dried shiitake mushrooms
- 2 oz Chinese sausage (lap cheong)
- 2 whole scallions
- 1.25 cup vegetable broth
- 1.5 tbsp sesame oil
Instructions
- 1
Soak shiitake mushrooms in 0.5 cup hot water for 10 minutes.
- 2
Peel daikon and grate into a large bowl.
- 3
Dice Chinese sausage into small pieces.
- 4
Drain mushrooms, reserve soaking liquid, and chop finely.
- 5
Chop scallions into thin rings.
- 6
Add rice flour to grated daikon, stirring to combine evenly.
- 7
Pour reserved mushroom liquid and vegetable broth into daikon mixture.
- 8
Stir until batter is smooth with no lumps.
- 9
Fold in sausage, mushrooms, sesame oil, and half the scallions.
- 10
Pour batter into oiled 8-inch square cake pan.
- 11
Cover pan with foil and place in steamer with 1 inch water.
- 12
Steam for 30 minutes until a knife inserted comes out clean.
- 13
Remove pan from steamer and cool for 10 minutes on rack.
- 14
Invert cooled cake onto cutting board and slice into 8 wedges.
- 15
Heat 1 tbsp oil in 12-inch skillet over medium-high heat.
- 16
Pan-fry wedges 3 minutes per side until golden and crispy.
- 17
Transfer to serving plate and garnish with remaining scallions.
Tools you’ll need
- 8-inch square cake pan
- large mixing bowl
- steamer basket or bamboo steamer
- 12-inch skillet
- microplane grater
- cutting board
- chef's knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
