Turnip Cake

Turnip cake is a traditional Chinese dim sum dish. Also, pan fried turnip cake often serves in Chinese dim sum restaurants for breakfast. Turnip cake is make from radish and rice flour.

Course Appetizer, Breakfast, Side Dish

Cuisine Asian, Chinese

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 95kcal

Author Tracy O.

Equipment

1 Steamer ( For top stove method)
1 Pan
1 Instant pot pressure cooker (For instant pot method)

Ingredients

1 Radish (Daikon) (Around 2 pounds, 3 cups shredded radish 1 lb & 10.8 oz)
1 cup Rice flour (5.1 oz or 145 g)
⅓ cup Dried shrimp small (1 oz or 27 g)
⅓ cup Dried scallops (1.8 oz or 50 g)
1 piece Chinese sausage (1.9 oz)
¼ teaspoon Salt
1 tablespoon Vegetable oil (Add to the shredded radish)
1 stick Green onion (For topping and decoration optional)
½ tablespoon Vegetable oil (For pan fry lo bak go)

US Customary - Metric

Instructions

Instant Pot Method:

Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
Cut and diced 1 piece of Chinese sausage (1.9 oz).
While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
Pour a cup of water into an instant pot and add a rack.
After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
Put the mixture into an instant pot, cover the lid and close the vent. Next, press the manual button to adjust time for 25 minutes at high pressure and natural release.
After the turnip cake cools down, slice it into pieces.
Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.

Stove Top Method:

Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
Cut and dice 1 piece of Chinese sausage (1.9 oz).
While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
Pour 8 cups of water into a steamer. Turn on the fire to medium high until the water is boiling.
After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
When the water is boiling, put the mixture into a steamer, cover the lid, turn the fire to medium small and steam it for 45 minutes. (Add more water into the steamer if needed.)
After the turnip cake cools down, slice it into pieces.
Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.

Video

Notes

Cooking tips for how to make turnip cake:

Pick a fresh, juicy, firm and smooth skin daikon. You can check on the leaves attached on daikon, look for vibrant and fresh looking not wilting or yellowing leaves. Also, avoid picking radishes with soft, spongy and wrinkled skin.
Shred radish (white carrot). I like to shred the radish fine and small. Some like to mix with small and little chunks.
Add salt and wait for 15-20 minutes to let the radish juice come out. After that, add rice flour and mix well.
Sometimes it’s hard to gauge how much radish and rice flour to use. The best is to use a 1:3 ratio, 1 cup of rice flour and 3 cups of shredded radish (include the liquid).
I usually pick a medium sized radish, it's around 2 pounds (2 lbs & 8.7 oz). 3 cups of shredded radish with the liquid is (1 lb & 10.8 oz, 760 g).
Add some small dried shrimp, dried scallops, Chinese sausage, and remember to save some for topping.
Mix all the ingredients in a mixing bowl and pour into a glass container. Next, put the mixture into an instant pot pressure cooker manual for 25 minutes and natural release.
If using the top stove method, wait for the water to boil, put the mixture in and steam it for 45 minutes at medium small heat. Add more water for steaming if needed.
It’s easier to cut turnip cake after it’s refrigerated.

Nutrition