Turnip Cake
  • 30 Min. Prep
  • 80 Min. Cook
  • 2-3Servings
  • 155 Calories

This is super delicious! You get an explosion of flavors. It’s has a crunchy crust on the outside, and soft and bouncy on the inside. Your family is going to love it!

Ingredients
  • 3 dried shiitake mushrooms, rinsed
  • 2 tbsp dried shrimp, rinsed
  • 2 1/2 cups water, separated
  • 1 tablespoon extra light olive oil
  • 2 Chinese sausages, chopped
  • 3 garlic cloves, minced
  • 1 stalk scallions, white part, minced
  • 2 pounds Chinese white radish, peeled and grated (6 cups)
  • 1 package rice flour (1 pound)
  • 4 tablespoons cornstarch
  • 1 1/2 teaspoons Knorr chicken broth mix
  • Pinch of salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons extra light olive oil
  • (2 1/2 cups reserved liquid)
  • 2 tablespoons Knorr liquid seasoning
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 stalk scallion, green part, chopped
Directions
1

Rehydrate the dried shiitake mushrooms in 2 cups of water overnight. Then chop them into small pieces. Reserve the water.

2

Rehydrate the dried shrimp in 1/2 cup of water for 2 hours. Then chop it into small pieces. Reserve the water.

3

In a pan, over medium-low heat, add 1 tablespoon of extra light olive oil (you can also use other type of cooking oil), and the chopped Chinese sausage, stir-fry for 1 minute. Also, add the shiitake the mushrooms, and the dried shrimp. Stir-fry until aromatic, 2 minutes. Add in the garlic and the white part of the scallions, and cook until the aroma comes out for 30 seconds. Take it out and set it aside.

4

In the pan, over high heat, add in the Chinese white radish, and all the reserved soaking water from the dried shiitake mushrooms and shrimp. Stir a little. Cover the lid and cook for about 5 minutes until softened, stir occasionally. Turn off the heat.

5

Take out the Chinese white radish and drain. Try to get as much liquid out as possible. Measure the liquid. It should be 2 1/2 cups. (If it’s more, discard a little. If it’s less, then add a little more water.) Wait until it’s slightly cool for 10 minutes.

6

In a large bowl, add the rice flour, cornstarch, Knorr chicken broth mix, salt, white pepper, sugar, and extra light olive oil. Pour in the liquid, and whisk together until smooth.

7

In the same pan, over low heat, return the Chinese white radish and Chinese sausage-shiitake mushrooms-dried shrimp mixture back to the pan. Also pour in the batter. Mix until the batter is thickened, 2 minutes.

8

In an 8×8 cake pan, grease the pan with cooking oil, and line the bottom with parchment paper.

9

Pour the radish batter into the cake pan.

10

In a large steamer, over high heat, bring water to a boil. Place the cake pan inside. Cover the lid. Steam for 1 hour.

11

In a bowl, add in all the ingredients: Knorr liquid seasoning, (Use Knorr liquid seasoning for even tastier and more sumptuous dishes. You can use it to cook any savory dishes, as a dipping sauce, in stir-fry, or as a part of your marinade.) rice vinegar, sugar, sesame oil, and scallions. Whisk. Set aside.

12

Let the turnip cake cool down completely. Flip it down on a cutting board. Cut the turnip cake into 1-inch slices. In a flat bottom pan, over medium heat, add 1 tablespoon extra light olive oil, and place the turnip cake in the pan. Cook until lightly browned, 30 seconds on each side. Serve with dipping sauce.