Description
A savory turnip cake made with shiitake mushrooms and dried shrimp, perfect for any occasion!
Ingredients
Scale
- 4 shiitake mushrooms
- 2 tablespoons dried shrimp (or dried scallops)
- 2 lbs daikon radish, peeled and grated coarsely, yields 1 lb 4 oz (560 g) grated
- 3 Chinese sausages, small diced into 1/3” pieces
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/4 cups rice flour
- 1 scallion, sliced for garnish (Optional)
- Soy sauce, for serving (Optional)
- Chili garlic sauce (or Chinese chili crisp), for serving (Optional)
Instructions
- Soak dried ingredients: Rinse the shiitake mushrooms and dried shrimp separately with tap water and gently rub them to remove any dirt. Place each ingredient into a different bowl. Add warm water to cover. Soak for 15 minutes, or until the ingredients turn soft. Drain thoroughly. Dice mushroom cap into 1/4” pieces and mince the shrimp.
- Cook the filling: Add the Chinese sausage into a large nonstick skillet and heat it over medium heat. Cook from a cold pan and turn to medium-low heat once the sausage starts to sizzle. Cook until the sausage is lightly browned and some oil is rendered off, about 5 minutes. Transfer the sausage to a bowl and reserve the rendered fat. Add the shiitake mushrooms and dried shrimp. Cook and stir until lightly charred. Transfer to the same bowl with the sausage.
- Cook the daikon: Add the daikon radish and 1 cup of water into the same skillet. Cook over medium-high heat until simmering. Cover and simmer over medium-low heat until the daikon is soft and translucent, about 8 to 10 minutes.
- Create the batter: Strain the cooked radish over a colander, pressing out as much liquid as you can into a big bowl or measuring cup. Measure out 1 cup of liquid, pour into a large bowl. Add rice flour, sugar, salt, and white pepper. Stir to mix well until forming a very runny batter. Add back the radish and mix again.
- Cook the batter: Transfer the radish mixture to a large, clean nonstick skillet. Cook over medium-low heat and stir constantly until the mixture has slightly thickened, around 1 or 2 minutes.
- Assemble: Prepare 1 to 2 glass tupperware or baking dishes that can fit into your steamer. You can use two 4 ” x 4 ” (11cm x 11 cm) tupperware dishes to cook two batches. If you have a large wok or steamer, you might be able to fit a 5” x 9” (13cm x 23cm) loaf pan or 7”x7” (20cm x 20cm) baking pan. If cooking in two batches, cover the uncooked batter with plastic wrap to prevent it from drying out. Grease the glass tupperware with oil. Transfer the mixture into the tupperware.
- Steam: Set up your steamer by adding plenty of water and bringing it to a boil. Add the steaming rack with the turnip cake container. Steam over medium-high heat for 50 to 60 minutes until the turnip cake is cooked through. Test the doneness by inserting a knife into the cake; it should come out clean.
- Rest: Remove the steamed turnip cake and set it aside to cool. Once the container is no longer hot, transfer it to the fridge. Let the turnip cake set until it has cooled completely.
- Release: Use a knife to loosen the edges from the container, then turn the container upside down. The turnip cake should come out in one piece.
- Serve: Cut the turnip cake into 1/4” (1 cm) thick pieces. Heat a skillet coated with a thin layer of oil and cook both sides over medium or medium-low heat until heated through and the surface turns golden. Garnish with sliced green onion if using. Serve with soy sauce and chili garlic sauce, if desired.
- Store: Transfer the steamed turnip cakes (without pan-frying) into an airtight container and store them in the fridge for 2 to 3 days, or in the freezer for up to 1 month. To reheat, thaw the frozen turnip cakes first, then pan fry them before serving.
Notes
- *Footnote 1: Daikon radish can yield a significant amount of grated product.
- *Footnote 2: Chinese sausages come in various flavors; choose your preferred type.
- *Footnote 3: The cooking time may vary depending on the container used and the amount of mixture.
- *Footnote 4: Ensure there is enough water in the steamer to avoid drying out.
- *Footnote 5: Letting the cake cool completely allows it to set properly for easier slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dim Sum
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg